Welcome to the holiday season where everyone is busy buying presents, drinking spiked apple cider, and generally feeling altrusitic. Now that I think about, shopping + cocktails is a longstanding tradition which often lead people to be extra nice to one another. Whoever planned Christmas is a genius!

Speaking of generosity and food, what better way to celebrate than to host a cookie swap?

Lots of cookies + peppermint hot chocolate? Sign me up!

One of my girlfriends decided to host at her house, but rather than sticking to a small group of us who routinely hang out, she opened the invitation to her entire neighborhood. Best idea ever? Maybe not. But still a damn good choice. It's a great way to meet neighbors and taste different cookie options. And who knows when someone will break out a cookie version of her great-grandmother's linzertorte that will blow your mind?

Now you're motivated. So you might ask, what are your tips to hosting a fun cookie swap?

Here they are...ranked by importance.

1. Invite everyone, even if they have zero baking talent
2. Buy adorable cookie boxes for everyone to fill. They make adorable favors
3. Label everything...especially if any guests have allergies
4. Ask everyone to bring a copy of recipe so people can re-create their favorites at home
5. Consider champagne...

The next important question is what do I bring?

The solution is obvious. Bring these chewy gingerbread-esque cookies sandwiching a thick cream cheese frosting. They are perfectly seasonal, look super fancy, and are delicious.

Gather your ingredients.

Throw on an apron and let's begin!

Get the oven preheating and lug out your stand mixer.

First, combine flour, baking soda, and spices in a medium bowl. Set aside

In the bowl of your stand mixer, cream together butter and granulated sugar for a few minutes until fluffy. Add the eggs one at a time, followed by the treacle.

As a side note, the treacle makes the batter a gorgeous deep brown color and is just so pretty when it mixes. Anyway, stop staring at the batter and get ready to add the flour.

Add the flour/spice mixture in batches until completely incorporated. This batter is very thick, so keep the speed low.

Refrigerate.

When ready to bake, make golf ball sized spheres of mixture and roll them in the demara sugar.

One other trick if you don't want to take the time to roll them all by hand -- use a mini ice cream scoop to portion the dough. It's round enough and works like a dream.

Bake, then transfer to a wire rack to cool.

Pro tip: Make the frosting by creaming the softened cream cheese in a stand mixer with the paddle attachment. Take extra time to do this before adding the powdered sugar or you'll never get the lumps out.

After the cream cheese is smooth, add the powdered sugar and vanilla and mix an additional 2 minutes to incorporate fully.

Fill the sandwiches generously and bring to your cookie swap.

I decided to fill only half of mine, so people who were not fans of cream cheese could still enjoy them.

But look at the haul from the party!

Ginger Treacle Sandwich Cookies

Adapted from L. Snyder and Gimmesomeoven Chewy Ginger Molasses Cookies

Ingredients

Cookies

• 4 cups all purpose flour
• 4 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 1/2 cups butter, softened
• 2 cups granulated sugar
• 1/2 cup molasses
• 2 eggs
• 1/2 cup demara sugar for rolling

Filling

• 2 packs cream cheese, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 F.
2. In a medium bowl, combine flour, baking soda, salt and spices, and stir until evenly distributed.
3. In the bowl of a stand mixer, cream butter and granulated sugar at medium speed for 2-3 minutes until fluffy. Add eggs one at a time until combined. Add treacle.
4. On low speed, add the flour and spice mixture. Mix until combined. The dough will be very thick.
5. Refrigerate for minimum 1 hour.
6. Roll the dough into golf ball sized rounds. Roll each ball in demara sugar. Place on lined cookie sheet at least 3 inches apart.
7. Bake for 8-10 minutes until centers are just set. Let cool for 2 minutes on the baking tray and transfer to wire rack to cool completely.
8. While cookies cool, beat cream cheese on medium speed in stand mixer. Once it is completely smooth, add powdered sugar and vanilla and whip for 2 more minutes until fully incorporated.
9. Sandwich a generous dollop of cream cheese mixture between 2 equally sized cookies.
10. Store in an airtight container.