If you’re reading this, consider it your sign to gather your crew, dust off those aprons, and host a baking day—maybe even start a tradition! The holiday season is in full swing, and what better way to celebrate than with a full-blown cookie bake-off? This year, I decided to get a head start, hosting the weekend before Thanksgiving to prep for it all. Here in MN, we’re all about freezing those cookies so they’re ready to go—and taste just as fresh—when the holidays hit. So, this past weekend, seventeen of my friends came over for a full day of baking, griddle flipping, laughs, and a sugar high!

The goal? Bake enough cookies so everyone could leave with at least five containers of delicious, homemade treats. Spoiler alert: we nailed it. The kitchen? Absolute chaos—but the best kind. Think the smell of freshly baked cookies, bursts of laughter, and maybe one or two flour fights.

This tradition has been a part of my life for years. It all started with my aunties—we’d bake up a storm together every holiday season until one day they decided to hang up their aprons and pass the torch. Now, I’ve taken the reins and expanded the tradition to include friends and family, making it bigger, crazier, and even more fun. It’s become a highlight of my holiday season, and honestly, I wouldn’t have it any other way.

So, I wanted to share a little slice of the joy, a few favorite recipes, and maybe some of the mess with you. There’s also strategy that goes into making a day like this run smoothly, so I’ll be sharing a few tips from the bake-off to help inspire your own cookie extravaganza. Let’s make this season as sweet as possible—one cookie at a time!

Table of Contents

Our Cookie Lineup

I like to keep it as simple as a holiday cookie bake-off can be, but still packed with that special holiday magic. This year’s lineup has a little bit of everything: sugar, chocolate, Scandinavian traditions, and a sprinkle of nostalgia. A good mix of sweet, spiced, and festive treats. Also love thinking about cookies as gift giving ideas – so they need to be fun and packable, because wouldn’t you agree that cookies are the ultimate holiday love language.

Here’s what’s on the menu:

The Guest House Sugar Cookies – A recipe straight from my parents’ restaurant, The Guest House. These cookies are pure perfection—soft, sweet, and just waiting for a frosting masterpiece (or a sprinkle explosion).
Peanut Butter Blossoms- You can’t go wrong with this classic combo of peanut butter and chocolate—everyone’s favorite holiday go-to.
Gingerbread Cookies – Spiced to holiday perfection and ready to be decorated, though let’s be honest, they’re just as good straight from the oven.
Ritz & Wheat Thin Peanut Butter/Chocolate Cookies – Think of these as a homemade twist on Girl Scout Peanut Butter Patties (but dare I say, better?). That salty-sweet combo is dangerously addictive.
Russian Tea Cakes – A powdered sugar-covered dream that melts in your mouth. Just try eating one without licking your fingers—we dare you.
Lefse – My grandma’s recipe that I’ve been making since I could walk—or flip! Soft, buttery, and best served warm with cinnamon sugar. It’s a true taste of tradition.

The Guest House Sugar Cookies

First up in our cookie lineup: the beloved “Guest House” sugar cookies! This recipe has been a favorite for years, and I always make at least a double batch—because trust me, they disappear fast. These cookies are everything a sugar cookie should be: super soft, melt-in-your-mouth, and the perfect blank canvas for frosting and sprinkles. Whether you’re decorating them with the kids or sneaking one straight from the cooling rack, they’re guaranteed to bring a little extra holiday magic to your kitchen.

Ingredients:

1 cup powder sugar
1 cup butter 1 cup sugar
1 cup vegetable oil 2 eggs, beaten
4 1/2 cups flour
1 tsp salt 1
tsp soda
1 tsp cream of tartar
1 tsp vanilla
1/2 cup shortening
1/2 cup butter
1 tsp. vanilla
2 TBS milk or cream
4 cups powder sugar

For Frosting:

1/2 cup shortening
1/2 cup butter, softened
1 tsp vanilla
2 tbsp milk or cream
4 cups powdered sugar

Instructions: Servings: 36 cookies

Combine powdered sugar, butter, granulated sugar, vegetable oil, and beaten eggs in a large bowl. Mix until smooth.
Add flour, salt, baking soda, cream of tartar, and vanilla to the wet mixture. Stir until fully combined.
Drop spoonfuls of dough onto a cookie sheet. Flatten with a fork or glass dipped in sugar.
Bake at 350°F for 8–10 minutes. Let cool completely before frosting.
For frosting, cream together shortening, butter, vanilla, milk (or cream), and powdered sugar. Add food coloring if desired.
Frost cookies and enjoy!

Peanut Butter Blossoms

No holiday cookie lineup is complete without Peanut Butter Blossoms—an absolute classic and always a crowd-pleaser. Soft, peanut-buttery goodness topped with a rich chocolate kiss, they’re the ultimate sweet-and-salty treat. These cookies are so easy to make, and yet they somehow always steal the show. Pro tip: bake extra, because they’re usually the first to disappear from the cookie tray!

Ingredients:

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
48 chocolate kisses, unwrapped

Instructions: Servings: 48 cookies

Preheat oven to 375°F.
Beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla.
Combine flour, baking soda, and salt, then gradually add to wet ingredients.
Shape dough into 1-inch balls and roll in sugar.
Bake for 8–10 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on a rack.

Gingerbread Cookies

Is it even the holidays without the smell of gingerbread wafting through the house? These cookies are spiced just right, soft enough to enjoy plain, yet sturdy enough for decorating. Whether you’re turning them into classic gingerbread people, snowflakes, or whatever shapes the cookie cutters inspire, they’re as fun to make as they are to eat. Plus, they’re basically the edible version of holiday cheer!

Ingredients:

3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup molasses
1 egg
1 tsp vanilla

Instructions: 36 cookies

Whisk dry ingredients together in a bowl.
Cream butter and brown sugar until fluffy, then add molasses, egg, and vanilla. Gradually add dry ingredients.
Chill dough for at least 1 hour.
Roll out dough and cut into shapes.
Bake at 350°F for 8–10 minutes. Cool and decorate as desired.

Peanut Butter & Chocolate Dipped Cracker Sandwiches

These are the easiest, most addictive treats on the list. Salty crackers filled with peanut butter and dipped in chocolate—what’s not to love? They’re like a homemade version of those peanut butter patties everyone fights over, but honestly, better. The mix of salty, sweet, and chocolatey makes them impossible to resist, so make more than you think you’ll need. Trust me on this one. We dip these in either white or dark chocolate, but if I’m being honest the white chocolate is the best!

Ingredients:

Ritz crackers and/or wheat things (we did both)
Peanut butter
Chocolate almond bark or melting chocolate, white and/or dark (we did both)

Instructions: 30 cookies

Spread peanut butter between two Ritz crackers to form sandwiches.
Melt chocolate almond bark.
Dip each sandwich into the melted chocolate until coated.
Place on wax paper to set. Decorate with sprinkles if desired.

Russian Tea Cakes

These are the melt-in-your-mouth cookies that feel like a hug in every bite. Buttery, nutty, and rolled in powdered sugar, Russian Teacakes are a must-have on any holiday cookie tray. They’re simple to make but deliver big on flavor and nostalgia. Just don’t wear black while eating them unless you’re ready to wear the powdered sugar too—consider it part of the holiday fun!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus extra for coating
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (traditionally walnuts, pecans, or almonds)

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugar – In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Stir in the vanilla extract.
Combine Dry Ingredients- In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture until just combined.
Add Nuts – Fold in the finely chopped nuts until evenly distributed throughout the dough.
Shape the Cookies – Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake – Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden. Be careful not to overbake; these cookies are meant to be delicate.
Cool Slightly and Coat in Sugar – Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll them generously in powdered sugar and place them on a wire rack to cool completely.
Coat Again – Once the cookies are completely cool, roll them in powdered sugar again for that classic snowy look.

Tips:

Make Ahead: The dough can be prepared in advance and refrigerated for up to 3 days or frozen for up to 3 months. Let it come to room temperature before baking.
Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.

Lefse

One of my favorite parts of the bake-off is making Grandma Helen’s lefse. It’s more than just a recipe—it’s a tradition that’s been in our family for generations, and I love sharing it with friends during our cookie bakes. With simple ingredients like potatoes, sugar, and evaporated milk, lefse is humble yet comforting, perfect for the holidays. There’s something magical about rolling, flipping, and enjoying this soft, buttery treat warm off the griddle. It’s a taste of home and tradition, all rolled into one.

Grandma Helen’s Lefse Recipe

Ingredients:

5 lbs Russet potatoes
2/3 cup oil
1/2 cup evaporated milk
2 tsp salt
1/2 cup sugar
3 cups flour (added during rolling stage)

Tools Needed:

Potato ricer
Rolling pin
Griddle or lefse grill
Lefse rolling board with cover
Lefse stick or spatula
Cotton cloths or towels

Instructions: 16 pieces

Prep the Potatoes: Peel, boil, and rice the potatoes until smooth. Allow to cool slightly.
Mix Ingredients: Add oil, evaporated milk, salt, and sugar to the riced potatoes. Mix until well blended.
Chill: Refrigerate the mixture overnight to let it settle.
Prepare Dough: The next day, gradually mix in the flour. Start with 1 1/2 cups, adding more as needed. Be careful not to overmix. Portion dough into individual balls.
Roll Out: Roll each ball on a floured board to a thin, even layer.
Cook: Place on a preheated griddle or lefse grill. Cook on each side until light brown spots form.
Cool and Serve: Let the lefse cool between cotton towels. Serve plain, with butter and sugar, or however your family loves it!

Tips for Coordinating the Chaos

Hosting a cookie bake-off with a group can feel like herding cats (with sugar highs!), but a little planning goes a long way in keeping things fun and efficient. Here’s how I keep the day running smoothly:

Divide and Conquer
Assign stations and tasks based on skill level or interest. For example:
- Mixing & Measuring: Perfect for those who love following a recipe and getting their hands messy.
- Rolling & Cutting: Great for the detail-oriented or anyone who loves cookie cutters.
- Oven Duty: Put someone in charge of keeping an eye on bake times and rotating trays.
- Decorating Station: For the artists of the group who can turn cookies into edible masterpieces.
Set Up Stations
Create clear zones for each stage of the process. For example:
- A dry ingredients station stocked with flour, sugar, and baking soda.
- A wet ingredients area with butter, eggs, and vanilla.
- A decorating zone with frosting, sprinkles, and parchment paper for drying.
Rotate Roles
To keep things fresh (and avoid burnout in one spot), rotate people through different tasks throughout the day. It’s a great way to mix up the fun and ensure everyone feels involved.
Keep It Social
Pair up people in different stations to encourage teamwork and conversation. It’s all about having fun, so don’t stress if things get messy—it’s part of the charm!
Plan the Menu & Timing
Decide the baking order ahead of time based on oven temperatures and bake times. For example, bake cookies that require lower temperatures first, then crank up the heat for others later.

With a little structure, everyone can stay busy and feel part of the magic without stepping on each other’s toes—literally or figuratively!

Math Configuration & Master Shopping List

Cookies Needed Per Type (for 18 People)

Total Cookies Needed Per Person: 20 cookies × 6 types = 120 cookies/person. Total Cookies Needed for 18 People: 120 × 18 = 2,160 cookies. To meet the total of 2,160 cookies, we’ll need 360 cookies of each type.

Sugar Cookies: 36 cookies/batch → 10 batches
Peanut Butter Blossoms: 48 cookies/batch → 8 batches
Gingerbread Cookies: 36 cookies/batch → 10 batches
Ritz Cookies: 30 cookies/batch → 12 batches
Russian Tea Cakes: 36 cookies/batch → 10 batches
Lefse: 16 pieces/batch → 5 batches (cut into quarters for ~72 servings/batch)

This shopping list accounts for the adjusted cookie count to ensure enough ingredients for 18 people:

Dry Ingredients

Powdered Sugar: ~2 (7 lb) bags
(7 lbs ≈ 15 cups per bag, so 22 cups = 1.5 bags)
Granulated Sugar: ~2 (10 lb) bags
(10 lbs ≈ 24 cups per bag, so 36 cups = 1.5 bags)
Brown Sugar: ~2 (4 lb) bags
(4 lbs ≈ 9 cups per bag, so 16 cups = 2 bags)
Flour (all-purpose): ~8 (10 lb) bags
(10 lbs ≈ 25 cups per bag, so 244 cups = ~8 bags)
Baking Soda: 1 (4 lb) box
(4 lbs ≈ 96 tsp, so 48 tsp = half the box)
Baking Powder: 1 small container (~8 oz)
(8 oz ≈ 48 tsp, so 4 tsp = a fraction of the container)
Cream of Tartar: 1 small jar (2 oz)
(2 oz ≈ 24 tsp, so 18 tsp = most of the jar)
Salt: 2 (26 oz) containers of table salt
(26 oz ≈ 156 tsp, so 72 tsp = half of 2 containers)
Cinnamon: 1 large jar (8 oz)
(8 oz ≈ 48 tsp, so 18 tsp = less than half)
Ground Ginger: 1 small jar (2 oz)
(2 oz ≈ 24 tsp, so 18 tsp = most of the jar)
Ground Cloves: 1 small jar (1 oz)
(1 oz ≈ 12 tsp, so 4 tsp = a fraction of the jar)
Nutmeg: 1 small jar (1 oz)
(1 oz ≈ 12 tsp, so 4 tsp = a fraction of the jar)

Wet Ingredients

Butter: ~16 lbs (64 sticks)
(1 lb = 4 sticks, so 64 sticks = 16 lbs)
Vegetable Oil: ~2.5 (48 oz) bottles
(48 oz ≈ 6 cups per bottle, so 18 cups = 2.5 bottles)
Shortening: ~3 (48 oz) tubs
(48 oz ≈ 6 cups per tub, so 9 cups = 1.5 tubs)
Milk or Cream: ~1 quart (32 oz)
(32 oz ≈ 64 tbsp, so 36 tbsp = just over half a quart)
Peanut Butter: ~4 (40 oz) jars
(40 oz ≈ 5 cups per jar, so 30 cups = 6 jars)
Molasses: ~3 (12 oz) bottles
(12 oz ≈ 1 cup per bottle, so 12 cups = 3 bottles)
Evaporated Milk: ~4 (12 oz) cans
(12 oz ≈ 1.5 cups per can, so 7 cups = ~4 cans)
Oil (for Lefse): ~1.5 (48 oz) bottles
(48 oz ≈ 6 cups per bottle, so 9 cups = 1.5 bottles)
Vanilla Extract: ~3 (16 oz) bottles
(16 oz ≈ 96 tsp per bottle, so 60 tsp = less than 1 bottle)

Additional Ingredients

Eggs: 7.5 dozen (90 eggs)
Chocolate Kisses: ~7 bags (10 oz each)
(10 oz ≈ 108 pieces per bag, so 720 kisses = 7 bags)
Ritz Crackers: ~15 (13.7 oz) boxes
(1 box ≈ 96 crackers, so 1,440 crackers = 15 boxes)
Chocolate Almond Bark: ~6 (24 oz) packages
(24 oz ≈ 8 cups per package, so 48 cups = 6 packages)
Russet Potatoes: ~70 lbs (about 2 (10 lb) bags or loose)
Chopped Nuts: ~2 (16 oz) bags
(16 oz ≈ 2 cups per bag, so 7 cups = 3.5 bags)

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