THREE HOLIDAY COOKIE RECIPES
I decided to go with a “crackle” theme for my holiday baking this year. These three recipes are similar in execution and general appearance (no fiddly decorating but you do have to chill the dough so planning ahead is required) but the flavors and colors vary nicely. Each recipe makes about 3 dozen cookies.
CHAI LATTE COOKIES are adapted from a recipe in the New York Times, using my daughter’s and other reader recommendations and experimentations. This is a cakey, not-overly-sweet, uniquely spiced cookie. A nice change of pace.
GINGER MOLASSES COOKIES are adapted from a 2013 Bon Appetit recipe. I upped some spices and added others after reading user comments. These are quite spicy and have a lovely chewy texture. Using turbinado sugar for rolling gives them a nice crunch but you can use granulated sugar if that’s all you have.
MINT CHOCOLATE CRACKLE COOKIES. This is a dark chocolate almost brownie-like cookie with a strong mint flavor and a pretty white crackle. Adapted from a recipe in Southern Living. I used a bit less sugar and changed the methodology a bit.
I’m going to post each recipe on a separate page to make printing easier. Let me know if you have success!