Bake a batch (or two!)

The chilly weather found Noelle and I both in our kitchens this weekend. This morning we each brought in samples of our cookies for the other (and coworkers) to taste, and below we are sharing the recipes with you. As with most desserts we bake, the recipe is altered as we test them. The following are the latest renditions.

Molasses Pumpkin Cookies


2 sticks salted butter

2 cups granulated sugar

2/3 cup canned pumpkin

2 eggs

1/2 cup dark molasses

4 2/3 cup all-purpose flour

3 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

(Additional granulated sugar will be needed for rolling the dough in.)


1. In a large bowl, beat the butter until creamy. Add the sugar, pumpkin eggs and molasses. Continue blending until mixture is well combined.

2. Sift the flour, baking soda, ginger, cinnamon, ginger, and cloves into the mixture. With mixer at low speed, beat the dry ingredients into the mixture until thoroughly combined. The dough will need to be refrigerated for at least 2 hours for rolling purposes.

3. Heat oven to 350 degrees F.

4. Form 1 to 1 1/2″ balls out of the dough, then roll in granulated sugar. Place on ungreased cookie sheet, leaving 2″ between cookies. Slightly flatten balls with a large spoon.

5. Bake cookies for 10 minutes. Cookies should have slightly dark edges and have cracking across the top.

6. Cool slightly on the cookie sheet, and remove to finish cooling on a sheet of aluminum foil.

Depending on the size of the cookie, this recipes bakes about 4 1/2 dozen cookies.

Mocha Crinkle Cookies


1/3 cup butter or margarine

1 cup packed brown sugar

2/3 cup unsweetened cocoa powder

1 tablespoon instant espresso

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 egg whites

1/3 cup greek vanilla yogurt

1 1/2 cups all-purpose flour

1/4 cup granulated sugar


1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed about 30 seconds. Add the brown sugar, cocoa powder, espresso granules, baking soda, and cinnamon. Beat till combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt till combined. Beat in flour until thoroughly mixed.

2. Refrigerate the dough until easily handled.

3. Heat oven to 350 degrees F.

4. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 2 1/2 dozen cookies.

Yum, yum, eat ’em up!