Cameron's Coffee Virtual Holiday Cookie Exchange

Virtual Holiday Cookie Exchange

During the holiday season, when we think about what pairs best with our always smooth, never bitter coffee, the first thing that comes to mind is COOKIES! Since many of the in-person holiday events have been paused until next year, we wanted to host our very own virtual cookie exchange. And guess what – you’re invited!

Below are five, delicious cookie recipes that come straight from the recipe books of our Cameron’s employees. They all also happen to pair perfectly with your favorite cup of java. Give them a try and let us know your favorite. Don’t forget to leave us a comment with your favorite holiday cookie recipe for us to try as well. Cheers!

Cameron's Coffee Virtual Holiday Cookie Exchange

1. Chocolate Pixies

This recipe is from is Beth, our Director of Supply Chain Planning. It was her grandma’s recipe for a twist on chocolate powdered sugar cookies that look festive!


  • 2 cups of flour
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1/4 cup butter
  • 4 squares of (4oz) chocolate
  • 2 cups of sugar
  • 4 eggs
  • Confectioners sugar

Sift together in a mixing bowl
2 cups sifted flour
2 tsp baking powder
½ tsp salt

Melt over low heat:
¼ cup butter
4 squares (4 oz) chocolate

Remove from heat, cool slightly.
Blend in 2 cups sugar, 4 eggs one at a time. Beat for 1 minute.

Add flour, mix thoroughly.

Shape into balls using 1 tablespoon of dough for each.

Roll in confectioner’s sugar.

Place on greased baking sheets. Bake at low heat, 300 degrees, for 18-20 mins.

*Optional variation – frost with chocolate frosting*

2. Pecan Fingers

Jon, our CMO, shared his dad’s favorite Christmas cookie recipe. From the time he was a boy in the 1960’s, Jon’s mom would make these every holiday season. They’re not overly sweet, but are surprisingly addictive. Coffee was on morning ‘til night at his house, and a plate of these cookies was always at hand during the holidays as the perfect complement.


  • 4 cups of flour
  • 2 cups chopped pecans
  • 24 tbsp (3 sticks) butter, softened
  • 2 tsp vanilla extract
  • 2 tbsp water
  • 1 cup powdered sugar, plus extra to sift over cookies
  • Pinch of salt

Preheat oven to 375 degrees
Blend all ingredients (except extra powdered sugar for sifting) until smooth
Form 2” crescent-shaped “fingers” and place on cookie sheet
Bake until lightly browned
Sift powdered sugar over cookies while still warm
Try to save some until tomorrow

3. Ginger Snaps

This recipe is Matt’s favorite holiday cookie. He’s our Quality Manager who you may have met in this blog post. Matt’s been making this cookie every year since he went to culinary school.


  • 9 1/2 ounces of all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tbsp ground ginger
  • 1/2 tsp cardamom
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt
  • 7 ounces dark brown sugar
  • 5 ounces unsalted butter, at room temperature
  • 3 ounces molasses, by weight
  • 1 large egg, at room temperature
  • 2 tsp fresh ginger, finely grated
  • 4 ounces candied ginger, finely chopped

Heat the oven to 350 degrees F.

Whisk together the flour, baking soda, ground ginger, cardamom, cloves and salt in a medium mixing bowl.

Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the candied ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

Using a 2-teaspoon-sized scoop, drop the dough onto a half sheet pan lined with parchment paper, approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for crisper cookies, rotating the pan halfway through baking.

Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer.

Cookies on cooling rack on counter with Cameron's Coffee

4. Cameron’s Cappuccino Cookies

Sweet and creamy with a splash of rich, coffee flavor these cappuccino cookies are here to bring some pep to your cookie game! These are a favorite of our Consumer Relations Specialist, Rachael!


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 TBSP vanilla extract
  • 1 TSP kosher salt
  • 1 TSP baking soda
  • 1/2 TSP baking powder
  • 2 1/3 cups flour
  • 3 TBSP instant coffee granules
  • 12 oz coarsely chopped white chocolate bars


Preheat the oven to 350° and line a baking sheet with parchment paper; set aside.

In a medium bowl, sift together flour, baking soda, baking powder, and salt; set aside.

In a large bowl, cream together butter and both sugars on medium-high speed till light and fluffy. Turn speed to low and add the eggs, one by one, then add vanilla. Turn mixer back up to medium-high and beat until smooth. Turn mixer back to low and add your dry ingredients, mixing until just combined. Stir in white chocolate chunks and coffee granules until evenly distributed.

Completely chill the dough in your fridge (or freezer, depending how soon you need to dig in?).

Form dough into heaping tablespoon sized balls, placing 2 inches apart on baking sheet. Bake for 8-10 minutes until golden around the edges. Enjoy your delicious cappuccino cookies with a cup of Cameron’s Coffee!

5. Chocolate Peanut Butter No-Bake Cookies

This recipe is from Emily, our Marketing Project Manager. It’s her favorite and easiest (no bake!) cookie to make during the holiday season, thanks to her grandma. It also combines two of the yummiest flavors ever – peanut butter & chocolate!


  • 2 cups sugar
  • 1/2 cup milk
  • 3-6 tbsp cocoa powder (more is always better!)
  • 1/2 cup butter
  • 3 cups quick-cooking oatmeal (not instant)
  • 1/2 cup peanut butter
  • 2 tsp vanilla
  • 1/2 cup nuts or coconut

Put sugar, milk, cocoa powder and butter in a saucepan and bring to a boil. Cook for 1 minute. Remove from heat, and quickly add oatmeal, peanut butter, vanilla and nuts or coconut. Stir well. Drop by teaspoonful onto waxed paper. Let set for about 30 minutes.

If you’re a chunky peanut butter family, you can skip the nuts!

We’re drooling over here and can’t wait to get home and get baking!

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