Two - for - One

Today is your lucky day.

Not only am I posting two cookie recipes, which is basically the greatest two-for-one deal since Domino’s did that 2 Times Tuesday Deal (that was a thing, right?). But, in addition to that, I’m so friggin’ tired from workouts and working a long shift today that I’m keeping this short and sweet.

Molasses Spice Cookies. Chewy, tender, warm, sweet. This is the cookie version of a roaring fire place.

Peppermint Crunch Crinkle Cookies. Fudgy, rich, crunchy, cool. These are the snow capped trees lined up outside.

Make both recipes. Compare and contrast. Give them as gifts. Give half as gifts. Give none as gifts. After all, a balanced diet is a cookie in each hand.

Molasses Spice Cookies (makes about 32 cookies)

2 cups all-purpose flour

½ tsp. baking soda

½ tsp. salt

2 tsp. ground ginger

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

Pinch of cloves

½ cup (1 stick) unsalted butter, room temperature

½ cup brown sugar, lightly packed

½ cup granulate sugar

1 whole egg + 1 yolk

1 tsp. vanilla extract

¼ cup un-sulphured molasses

Colored sanding sugar or turbinado sugar

Line baking sheets with parchment paper, set aside.

Whisk together flour, salt, baking soda, and spices, set aside.

Cream butter and sugar together until light and fluffy. Add egg and vanilla extract and cream once more, scraping down bowl as necessary. Stir in molasses.

Add dry ingredients, in three batches, mixing until no streaks of flour remain.

Chill dough for 30 – 45 minutes. Preheat oven to 375 degrees.

Scoop dough by rounded tablespoons and roll into balls. Roll in sugar until cookie is fully coated.

Space dough 2 inches apart on prepared baking sheets. Press cookies flat with the bottom of a glass.

Bake in preheated oven for 10 – 12 minutes, or until edges are set.

Remove from oven and allow to cool for a few minutes before removing to rack to cool completely.

Cookies can be stored in an airtight container for up to five days.

Peppermint Crunch Crinkle Cookies (makes about 48 cookies)

1 cup all-purpose flour

½ cup cocoa powder

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¾ cup (1 ½ sticks) unsalted butter, room temperature

1 ½ cups granulated sugar

1 whole egg + 1 yolk

1 tsp. vanilla extract

¼ tsp. coffee extract

¼ tsp. peppermint extract

1 cup mini chocolate chips (optional)

1 package (16 regular sized) candy canes, finely crushed

Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.

Whisk together flour, cocoa, baking powder, baking soda, salt, and cinnamon, set aside.

Cream butter and sugar together until light and fluffy. Add egg and extracts, creaming again until fluffy, scraping down bowl as necessary.

Add dry ingredients in three batches, mixing until no streaks of flour remain. Stir in chocolate chips if using.

Scoop dough by rounded tablespoons and roll into balls. Roll balls in candy cane pieces, pressing candy into dough if necessary.

Bake in preheated oven for 6 – 8 minutes, until cookies are set and tops have cracked and are crackled.

Remove from oven and transfer to wire rack immediately.

Cookies can be stored in airtight container for up to three days.

Merry Christmas to me.