In order to ease tensions between the Cake People and the Pie People, and in the spirit of the holiday season, BCP proudly announces a recipe exchange for a sweet delicacy we can all agree upon: COOKIES!

After the jump, a number of  beloved BCP fans share their favourite holiday cookie recipe. Send yours along too!

Here is the cookie my kids beg for every year at about this time. We have already baked a batch and they are almost gone; another one will be whipped up tomorrow when we decorate the tree. Cookies don’t get much better than these ones fresh out of the oven with a cold glass of milk.

CHEWY, SPARKLY GINGER COOKIES

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 3/4 cups softened butter
1 cups granulated sugar
1 cup packed brown sugar
2 eggs
1/2 cup molasses
3/4 cups coarse sugar or decorating sugar (granulated sugar can be used as a substitute)

In a medium mixing bowl, stir flour, ginger, soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, beat butter and the sugars until fluffy. Add the eggs and molasses and beat well. Add half of the flour mixture; beat until combined. Stir in remaining flour mixture.

Roll dough into the size of golf balls and roll them in the sugar until well-coated. Place on ungreased cookie sheet about 2 1/2 inches apart, or on a sheet of parchment paper on top of a cookie sheet for easy clean-up.

Bake at 350 degrees for 12 to 14 minutes or until cookies are light brown and puffed and are just starting to crinkle at the top. Do not overbake or cookies will not be chewy. Err on the side of under-done!

Let stand for 2 minutes before transferring to a wire rack. Cool.

More awesome holiday cookie recipes from our readers, after the jump.

Wigglepuppy’s Peanut Butter Nanaimo Bars

“I make these bars for the holidays, and people go crazy for them,” Wigglepuppy says. “It looks like a crazy recipe, but it’s really easy.”

Cookie:
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds

Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners’ sugar

Chocolate Glaze:
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and confectioners’ sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

The Mayor of Bethville’s Snickerdoodles

“These are the best fucking snickerdoodles that ever were,” says the Mayor. “Trust me on this.”
1 cup butter, softened
1-1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2-3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Coating:
2 tbsp. sugar
2 tsp. cinnamon

Preheat oven to 400 degrees. Cream together butter and sugar. Add eggs and vanilla and mix well.

In a separate bowl, mix flour, cream of tartar, baking soda, and salt. Add to wet mixture and stir well.

Now, in yet another bowl, throw together 2 tbsp. of sugar and 2 tsp. cinnamon. Roll dough into one-inch balls and roll in sugar mixture. Place onto greased cookie sheet and bake until still slightly soft in the middle but slightly brown around the edges (ED: about 1o minutes?) for ab0ut seven to eight minutes. Let them sit on the cookie sheet for about 2 minutes before you set them out on a cooling rack.

Bifteck-Frites’s Peanut Butter/Hershey’s Kiss Cookies, Complete With Social Commentary

“There were always one of my favorites as a kid. My grandma made them every year,” says Bifteck.
“I don’t even like Hershey’s Kisses any more, though (due to aforementioned chocolate snobbery), so I wonder if there’s some kind of artisanal 74% cacao type that is made of cacao sustainably grown high in the Andes and picked by workers paid a living wage. Or whatever.”
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cup all purpose flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt

Mix thoroughly butter, peanut butter, both sugars and egg. Blend flour, soda, baking powder and salt in separate bowl. Add dry mixture to wet mixture a bit at a time until well mixed. Cover and chill at least 1 hour.

Heat oven to 375. Shape dough into 2 in. balls. Place 3 in. apart on lightly greased baking sheet. Unwrap the Kisses and and press one a little ways into the center of each ball. Bake 10 – 12 minutes or until set, but not hard. This kind of cookie (peanut butter) easily burns and you need to keep your eye on them as the 10 – 12 minutes go by so you can snatch them out at the right time. Remove onto wax-papered flat surface.

Lipstick Librarian’s Favourite Butter Cookies

“This is not my recipe — it’s Susan Branch’s — but they are the best butter cookies I’ve ever had,” says Lipstick.
2 cups softened unsalted butter
1 1/2 cups sugar
4 egg yolks
2 teaspoons vanilla
4 1/2 cups unbleached flour
1/2 teaspoon salt
Preheat the oven to 350°. With an electric mixer, cream together butter and sugar. Add eggs yolks and vanilla and mix well. Sift flour and salt together, shaking back and forth in a fine sieve. Beat into the butter mixture until well-mixed.
When ready to bake, use an ungreased cookie sheet and place the cookies 1 inch apart. Bake for about 10 minutes and DO NOT BROWN THEM. Remove the cookies from the cookie sheet while still warm and cool on sheets of waxed paper. Decorate if you like. (Trixie provides royal icing recipe below).
Another alternative: Shape dough into a roll the width of a cookie. Wrap in waxed paper and chill. Before baking, roll in chocolate shots.Slice 1/2 inch thick and bake on ungreased cookie sheet at 350° for 10 minutes. Again, do not brown them.

Trixie’s Royal Icing Recipe

This is the type of icing perfect for sugar cookies and gingerbread men. It gets very hard. Divide it into separate piping bags and add the food colouring of your choice.

3 egg whites at room temperature

1 lb. confectioners’ sugar or icing sugar in Canadianese

1/2 tsp. cream of tartar

Combine the ingredients and beat at high speed for 7 to 10 minutes. Keep it covered with a damp cloth until you use it or it will dry up like a rock.

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