“C” Is for Cookie
And community, and Christmas, too
Each year, I await my invitation to the holiday cookie exchange with the rippling anticipation of a little girl writing out her wish list to Santa. This cheerful annual event often kicks off the holidays, getting me ready for weeks of celebratory joy as I leave with dozens of delicacies and, more importantly, fond memories to carry me through the darkest season of the year.
I embrace the casual charm of the occasion with a fun and funky holiday sweater, leaning into the host’s cosy Sunday afternoon vibes — soft lighting; the fresh winter scents of Douglas fir, orange and clove; and a charming Spotify playlist like Rat Pack Christmas for a retro-chill ambience.
As a veteran cookie exchanger, I display my brown butter sticky toffee pudding cookies in festive dollar-store tins — attractive and easy to transport — and I bring a few extra containers to bring home the goodies I plan to collect.
Some guests opt for traditional or family recipes, some for modern twists, and others for experimental creations. One friend brings her coveted colourful nougat each year, often the first treat to disappear. As for myself, I’m a sucker for nostalgia and seek out sweets, like haystacks or confetti squares, that remind me of childhood family Christmas gatherings.
The cookies themselves are at the heart of the event, but the exchange signifies much more than the trading of baked goods. It embodies the joy of togetherness, the warmth of friendship and the delight of shared traditions. Give it a try yourself. Gather your loved ones, bake up a storm and enjoy an event where “C” stands for more than just cookies: It represents community, camaraderie and connection.
A cherished cosy Christmas dessert transformed into cookie form. The browning of the butter adds a welcome nuttiness, enhanced by the caramel glaze.
Brown Butter Sticky Toffee Pudding Cookies with Caramel Glaze
Makes 32 cookies
Time: 35 minutes, plus 30 minutes to 24 hours chilling time
For cookies
- 1 cup (2 sticks) unsalted butter
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped dates
- ½ cup Skor toffee bits
For caramel glaze
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For cookies
In a medium saucepan over medium heat, melt the butter, stirring constantly. Continue cooking until butter turns golden brown and has a nutty aroma, about 7 to 10 minutes. Remove from heat and let cool slightly.
In a separate bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, use an electric mixer to cream together brown butter and both sugars until light and fluffy, 1 to 2 minutes. Beat in eggs 1 at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the wet ones, mixing until combined. Gently fold in chopped dates and toffee bits until evenly dispersed. Cover and refrigerate dough for at least 30 minutes and up to 24 hours.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Use a tablespoon measure to scoop dough onto the prepared sheets, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes, until edges are golden brown but centres are still soft. Allow cookies to cool on the baking sheets for 3 to 5 minutes before transferring them to a wire rack to cool completely.
For caramel glaze
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and cook until sugar dissolves, about 7 minutes. Slowly add heavy cream, stirring constantly until the mixture is smooth and comes to a gentle boil. Let it boil for about 1 minute, then remove from heat. Stir in vanilla extract and salt. Let the glaze cool slightly before drizzling.
Once the cookies have cooled, drizzle caramel glaze over the top using a spoon, or use a piping bag for more control.