We’re back! Sign up for the 8th annual MercerMe Cut-throat Cookie Exchange here!

Do you have what it takes to beat the best bakers in the Hopewell Valley (and Renata Barnes)? Join us December 3 for a fun-filled evening of sugar, shenanigans, and swag. Sign up is here.

To whet your appetite, here is Sarah Ohl’s Best In Show recipe from the 2021 contest:

Orange cheesecake spice cookies


8 oz full fat cream cheese
1 ¾ cups confectioner’s sugar
1 ½ tbsp flour
Zest of one orange
½ tsp orange extract (or to taste)


3 cups +2 tbsp flour
¾ cup butter
1 ½ cups brown sugar
1 egg + 1 egg yolk
1 ½ tsp baking soda
¼ tsp salt
3 tbsp molasses
2 tsp vanilla
1 ½ tsp cinnamon
3/8 tsp ginger
3/8 tsp all spice
3/8 tsp nutmeg
Zest of one orange
~1 tbsp orange juice
½ tsp (or less) orange extract

Mix filling until smooth. Scoop dollops of filling by generously rounded teaspoons (or a little bit larger) onto a sheet of parchment paper and freeze. May have a little extra filling vs dough.

Make dough, and chill for at least 2 hours. For each cookie, roll two balls ~1” and flatten. Wrap around a ball of filling. Chill the cookie balls for at least 30 minutes before baking. Bake at 350 for 13 minutes.

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