Hosting a Cookie Swap (with help from Paperless Post e-vites)

A table setting from Tiffany’s miniature holiday windows. Also: table setting goals.

When Paperless Post approached me to write a post about the services they have to offer, I knew it was the perfect time to share some tips for hosting my favorite type of party: a cookie swap. It’s still too warm here to really maximize my baking time but while I wait for the weather to cool, here’s my step-by-step guide to hosting a cookie swap of your own.

  • WHAT: A cookie swap is exactly what it sounds like. Guests come with a large stock of cookies and before the party ends everyone samples cookies and shares what they have brought. Everyone leaves with different kinds of cookies to try and share.
  • WHEN: Any time is a good time for cookies! While I host my cookie swap near the holidays but you can really host a cookie swap any time of year as long as it’s cool enough for baking.
  • WHO: Because there’s so much baking involved, I usually keep the cookie swap invitation list small. If I invite five people that means everyone is making five to six dozen cookies so that there are cookies to taste and for people to take home. I also give wiggle room saying people will leave with as many cookies as they bring. Because everyone has to make time to bake in addition to usual party planning I always try to send invitations out roughly a month in advance. I always send out e-invites because they make it so easy to send and to track RSVPs. Paperless Post has tons of invitation options whether you want to go with an e-invite or send physical invitations. I’ve got my eye on one from Kate Spade or one from Peppermint Patio for this year’s invites. But don’t tell anyone, it’s a surprise!
  • You can check out all of Paperless Post’s invitations here: 

Now that you know what a cookie swap is and have some options for invitations, here’s what I always have on hand to put my party together:

  • Food: While everyone arrives expecting cookies, I serve some light food too. Since I usually have my party start in the early afternoon I like to go with brunch options like bagels or rolls with cream cheese, butter, or jam. Egg salad, tuna salad, and chicken salad are also good options. Just be sure to check if your guests have any allergies or dietary restrictions (if this is the case you should let everyone know ahead of time and be mindful of that with cookies as well).
  • Tableware: I host my party near Christmas so my holiday decorations always serve as part of the decor. I also spruce up the dining table with tablecloth and matching place mats. (I’ve never met a print I didn’t like so you’ll note that these are all red plaid designs.)
  • Utensils: I try to keep this party low key and simple so I go with plastic silverware and paper plates to serve everything. I also have plastic trays and serving utensils that I pull out every year to serve sandwiches and condiments during the party.
  • Storage: I always pre-package my cookies for friends. It makes it easier to keep track of how many I need to bake and it helps keep the cookies fresh if I decide to bake them a few days ahead of time. My favorite packaging method has been cellophane food bags. The standard size is perfect to hold 12-24 cookies and they can be found with cute designs or decorated with curling ribbon to tie them closed. Plastic bowls with lids are also great to store any cookies you receive.

I hope these tips inspire you to host your own cookie swap soon.

To get you started I will also give you one of the simplest and tastiest cookie recipes I’ve found: Easy Oreo Truffles (as seen on


  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted


Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

You can also buy a cookie press to make simple but stunning spritz cookies. (This link goes to the model I have–I use the butter cookie recipe on the box, add food coloring, and stamp out the cookies using different dies to up my cookie game.)

heart shaped spritz cookies

If you’re looking for more recipes, be sure to check out my Pinterest boards for more recipes.

*This post was created in cooperation with Paperless Post to review and publicize their services*

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