Cookie Recipes To Share Joy, Culture + Warmth This Winter
One of my favorite things in the winter is cookie exchanges. I love cookies as Christmas or New Year’s Day morning breakfast with giant, steaming mugs of hot tea or coffee and a couple pieces of bacon. It’s indulgent and easy. But most of all, it’s an opportunity for me to share cultures among friends. I’ve received Mexican wedding cookies, krumkake, pizzelle, macrons, baklava and so many other small pastries from friends and coworkers. It seems like there is some continuity of cookie-making in many cultures from across the nation and globe. In my home, they have come to signal hope and joy for the year to come.
I hope these cookie recipes from my kitchen usher in joy and blessings to your home as we move through this season. I hope you get to try cookies and traditions of other cultures as many of us celebrate the end of one year and the beginning of another. I hope cookies bring smiles, laughter, joyful conversation, time for reflection and a feeling of togetherness for you this winter. There is just something about a gift of handmade goods to brighten the dark days of winter and make the season sweeter.
BROWN BUTTER MOLASSES COOKIES
16 COOKIES
¾ cup butter
½ cup white sugar
½ cup molasses
1 egg
1 tsp vanilla
2 cups flour
¼ tsp salt
2 tsp baking powder
1. Brown the butter until it is deep amber, but not burned. Chill in the fridge until solid again.
2. Cream together the butter, sugar and molasses. Add the egg and vanilla.
3. Whisk together remaining dry ingredients and add slowly to butter mixture until combined. Chill dough for two hours.
4. Preheat oven to 350 degrees Fahrenheit. 5. Line two cookie sheets with parchment paper.
6. Divide dough into 16 even balls and crosshatch with a fork to flatten to about ½-inch thick.
7. Bake for about 11-12 minutes.
CHEWY LEMON RICOTTA
BARS 12
BARS
½ cup full fat ricotta
3 Tbsp butter
¾ cup sugar
1 egg
Zest and juice of one large lemon
2 cups flour
1 tsp baking powder
FROSTING
Zest of one large lemon
2 Tbsp lemon juice
3 Tbsp butter
About 1 cup powdered sugar
A few drops of lemon extract (optional)
Originally published in the Winter 2024-25 issue of Spoke+Blossom.