December 22 marks National Cookie Exchange Day, a beloved tradition that brings friends, family, and colleagues together to share homemade cookies and spread holiday cheer.
This year, Aramark is celebrating with a collection of recipes that showcase flavors from across its diverse businesses. From bustling cafeterias to corporate dining rooms, these treats are all about sharing, connecting, and savoring the simple joy of a great cookie.
Here’s what’s baking in Aramark kitchens:
Dough Ingredients
- 1¼ lbs (about 5 cups) all-purpose flour
- 2 Tbsp baking powder
- ½ cup shortening
- 6 Tbsp unsalted butter
- 3 large eggs
- 1 Tbsp pure vanilla extract
- ½ cup granulated sugar
- ½ cup milk (as needed)
- ¼ tsp ground cinnamon
Filling Ingredients
- ¼ cup granulated sugar
- ¼ cup water
- 14 oz dried figs
- 8 oz dates
- 1 cup golden raisins
- 2 oz candied fruit
- Peel of ½ orange
- ½ cup chopped pecans
- 2 oz orange marmalade
Icing Ingredients
- 1 lb powdered sugar
- 2 oz margarine
- 2 oz evaporated milk
- Vanilla extract to taste
Instructions
- Prepare dough: Combine flour, baking powder, shortening, and butter in a large bowl. Blend well. In a separate bowl, mix eggs, vanilla, and sugar. Incorporate into flour mixture, knead until smooth. Add milk as needed. Roll into 5-inch logs and let rest.
- Prepare filling: Grind figs, dates, raisins, candied fruit, orange peel, and pecans. Mix in marmalade. Boil sugar, water, and cinnamon; cool and pour over fruit mixture.
- Assemble: Roll dough thin, place filling in a strip, wrap, and cut into 1½–2-inch pieces. Bake at 350°F until golden. Cool on wire racks.
- Ice and decorate: Mix icing ingredients, color as desired, and dip cooled cookies. Top with sprinkles.
Double Chocolate Chip Cake Cookies
IN2WORK Fellow Keturah A., Correctional Services
Yield: About 24 cookies (depending on size)
Ingredients
- 18 oz chocolate cake mix
- ½ cup oil
- 2 large eggs
- 1½ cups chocolate chips
Instructions
- Preheat oven to 350°F.
- Combine cake mix, oil, and eggs in a bowl; mix until thick dough forms.
- Fold in chocolate chips.
- Scoop 1 Tbsp portions onto an ungreased baking sheet, spaced 2 inches apart.
- Bake for 8 minutes, until edges are set but centers are soft. Cool on sheet for 2–3 minutes, then transfer to a wire rack.
Ingredients
- ½ sticks of butter
- ½ cup white sugar
- ½ cup brown sugar
- 5/8 tsp baking soda
- 2 cups chocolate chips
- 1/3 cup liquid egg
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- ¼ tsp salt
- 6 tbsp baking cocoa
- ¾ cup peppermint pieces
Instructions
- Preheat oven to 325°F. Line baking sheet with parchment.
- Cream butter and sugars until fluffy.
- Add eggs and vanilla gradually.
- Mix in flour, baking soda, and cocoa.
- Fold in chocolate chips and peppermint pieces.
- Scoop 1 oz portions onto sheet in a 4×6 pattern.
- Bake for 6 minutes, rotate the tray, and bake for 3 more minutes.
Ingredients
- 512 g butter
- 653 g all-purpose flour
- 115 g desiccated coconut
- 1/2 tsp baking powder
- 1/2 tsp salt
- 375 g sugar
- 3 eggs
- 780 g raspberry jam (or 2 jars of Bonne Maman jam)
Instructions
- Soften the butter and add the sugar to the butter.
- Mix with paddle attachment until smooth and combined.
- Add in eggs and mix until combined.
- Add all dry ingredients to the butter and egg mixture in 3 additions.
- Roll the dough to a quarter inch thick. Once rolled, allow the dough to chill in fridge for one hour.
- Cut the dough out with a round ring cutter (size 60 as a suggestion)
- Using a small ring cutter, cut out the center of half of the cookies for the top of the sandwich (to allow a window for the jam)
- On a full sheet tray lined with parchment paper, place the cookies 1 inch apart and bake in the oven at 325 F for 6 minutes. Rotate the tray after the first 6 minutes, bake for another 6.
- Remove cookies from the oven and allow them to completely cool.
- In the center of the cookies without the center removed, pipe or scoop jam in the middle of the cookie.
- Place the cookie with the hole in the middle on top like a sandwich and gently press down for a light seal.
- Repeat for the rest of the cookies and eat to enjoy!
Cookie Base
Use your favorite sugar cookie recipe or ready-to-bake dough.
Cream Cheese Drizzle Ingredients
- ½ cup butter, softened
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- 1¼ cups powdered sugar
Cranberry Drizzle Ingredients
- ¾ cup sugar
- 18 oz cranberries
Instructions
- Prepare the cookie base.
- Make the cranberry drizzle: In a saucepan, combine cranberries and sugar with ½ cup water. Cook over medium heat until cranberries burst and mixture thickens (about 10–12 minutes). Remove from heat and let cool. It should have a jam-like consistency.
- Prepare the cream cheese base: Beat butter and cream cheese until smooth. Add vanilla extract and powdered sugar; mix until creamy. If too thick, add 1–2 tsp milk for a drizzle consistency.
- Assemble: Spread cranberry mixture over cooled cookie base. Drizzle cream cheese mixture on top in zigzag patterns. Chill for 30 minutes.
These recipes celebrate Aramark’s creativity and culinary expertise, bringing fresh ideas and regional flavors to beloved classics. Food holidays such as National Cookie Exchange Day offer opportunities to spark connection and inspire creativity, and Aramark makes the most of these moments to create experiences that matter.
With seasonal food trends continuing to grow, this commitment reflects Aramark’s dedication to innovation and hospitality. Cookie exchanges are about more than treats; they bring people together and turn simple sharing into meaningful connections.
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