This post is sponsored by International Delight. All opinions are true and 100% my own.
Don’t plan just any old Christmas Cookie Exchange Party, energize it with the help of the Creamer Nation! That’s right, I tried the newest goody added to the winter selection: International Delight Frosted Sugar Cookie Creamer and I KNEW I had to use it to make my cookie exchange party perfect, and perfectly delicious!
Christmas Cookie Exchange Party
Read through and get all the scrumptious details of the traditional cookie sharing party, plus grab the exclusive cookie recipe and mock-tail drink recipe below! Trust me, they are as easy as they are yummy!
If you’ve been paying attention over the past few months, you will have noticed that charcuterie boards are all the rage. I can see why! They are so versatile and such a visual delight! I especially love the ability to change it up and adapt it to any theme, which is what I did for my cookie exchange party!
A ruffled candy-striped runner under the chocolate chip cookies makes a great layering effect.
Holiday Sugar Cookie Bar Recipe
Yield- 15 cookie bars
1/2 cup softened butter
2/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
14 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sprinkles
3/4 cup softened butter
2 1/2 cups powdered sugar
2 Tablespoon heavy whipping cream
3 Tablespoons International Delight Frosted Sugar Cookie Creamer
1/8 teaspoon salt
Red food coloring
Cookie Bar Instructions:
Preheat oven to 350 degrees. Line a 9-inch square dish or baking pan with foil, covering the entire pan.
In a large mixing bowl, cream the softened butter with sugar using a hand mixer until fluffy. Add egg and vanilla and beat until well incorporated.
In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed. Fold in the sprinkles with a spoon.
Pour the dough into the baking pan and spread until even. Bake for 25 minutes, or until lightly brown on top. Do not over bake, cookies will be extra soft. Allow bars to cool completely before frosting.
Beat butter with powdered sugar, salt, cream, and International Delight Creamer for about 2 minutes. Add more powdered sugar if frosting is too runny, or more cream if frosting is too thick. Add in food coloring and mix until the desired color is reached.
Once bars have cooled, frost with a thick layer of frosting and sprinkle with extra sprinkles. Cut into squares and remove from pan.
Sugar Cookie Mocktail Drink Recipe
1 cup International Delight Frosted Sugar Cookie Creamer
1 cup white grape juice
1/2 teaspoon lime juice
1/4 cup half and half
Pour a small amount of Karo Syrup onto one plate, and about 1/2 cup of nonpareil sprinkles onto a different plate. Turn the drinking glass upside down and gently dip the top of the glass into the Karo syrup, followed by the sprinkles. Repeat with each cup and set aside.
Pour white grape juice, International Delight Creamer, lime juice and the half and half into the blender. Blend on high for about 20 seconds, or until mixed well. Pour into glasses and serve immediately.