Jump straight to the Cookiepalooza 2018 recipe links.

cookiepalooza-2018

I will start by admitting that I love the idea of making cookies. I like the aftermath of making cookies, despite the temptation factor. (By the way, November and December are the essential months to get your 10,000 steps in by hook or crook or….whatever. Because: cookies.) 

But I don’t really enjoy making cookies. They seem like they’ll be so simple. Cream some butter and sugar, throw in an egg, add the dry ingredients. Voila! Cookies!

Except…..cookies. You gotta then actually form the damn things. 

Look, I don’t even attempt to come up with baking recipes. Cooking is one thing; it’s intuitive and in some ways, the less precise you are, the better. Baking is an altogether different bête.

That’s why people are generally one or the other: great bakers or great cooks. Yes, of course annoying pastry wunderkinds exist. But that super detail-oriented, tedium-friendly approach necessary for perfect swirls of icing and caring about things like crumb size….well, it ain’t me.

(Weird but true: Mom was one of the least detail-oriented people I ever knew, yet a dandy baker. I shall never understand this.)

Anyway, when it comes to baking, I slavishly follow recipes. Every year, all the magazines go crazy with page after page of cookie goodness, and every year, I’m all, whoa, cookiepalooza!! This week, I decided to make the first two recipes each from Bon Appetit’s and Cooking Light’s respective December issues. Cooking Light’s, by the way, features this complete bummer of a cover. 

And they still keep pestering me to re-up my subscription. So strange. 

Anyway, here’s the report, with links. Notice that if you go to the links, their cookies are TONS more beautiful than mine. Explanations below. Grades are my opinion of the recipe, but as one professor used to say, grades are completely subjective. Please pop on over to the originals and give them a whack on your own.

Cookiepalooza 2018: Snickerdoodles with cornflakes and toffee

cookies-2018

I completed this Bon Appetit recipe first. The resulting cookies are good, though not quite delectable enough that I’d make them again. Probably I should have used Skör bars like they suggested, but screw that, because I don’t even know where you get those. Also, you were supposed to sprinkle them with something called disco dust, and I refuse to spend 4 bucks on something called disco dust. I would rather just go the the disco already. Anyway, there’s not much to report with these. They’re fine, and I probably did something wrong, because they really seemed like a great idea. Crush the cornflakes more and you may have better luck. Also, when you jump to the link you’ll see that theirs are WAY prettier. Sigh.

Grade: B

Cookiepalooza 2018: Two-toned Chocolate Shortbread

cookies-2018

Ok, these were called “Zebra-Striped” in the original recipe. Guess who didn’t read the recipe carefully? Yep. I dumped all the dry ingredients in one bowl in one giant cookie assembly line of dry ingredients, then went to make them and swore loudly and with great despair. Because the originals are GORGEOUS. Seriously, click that link and check them out. Mine: not hideous, but not so special.

Rather than toss the whole thing—a thought I did entertain for a minute—I scooped out as much of the cocoa powder and about half the flour. Fortunately, they don’t have baking powder or anything. I ended up with these kind of two-toned chocolate critters. And by heck, they rock. I didn’t roll them in exciting sugar because, again, hell with that. I imagine you’re getting the picture: When selecting a talent, I did not go to the front of the baking line. Nor the bedazzler line. I was too busy running around to a half dozen other lines like an insane person, thus emerging as the hodge-podge that is moi. And which my friends assure me is Super Delightful. 

Anyway, even with the mishap, these turned out quite wonderful, super buttery, and really, how much chocolate is too much? Will this ever be answered? No. It will not. Also, getting these guys into that cool swirly thing is surprisingly easy.

Grade: A

Cookiepalooza 2018: Chocolate Peppermint Thumbprints

cookiepalooza-2018

Look, these totally worried me. (Original recipe over at this Cooking Light link.) For one thing, I made them in my big-ass mixer which weighs, I swear, one thousand pounds. I kinda hate that thing. It is SO hard to control the mixing. You just kinda have to hope for the best and stop and start it and scrape and do it again and again and I’m exhausted just at the memory. 

The dough emerged crumbly. I pressed it together so I could get a thumbprint. You know what? These taste really aces. You fill the center with 2 parts melted chocolate chips to 1 part melted tahini, and let me just tell you the recipe tells you to make twice as much as you need. Which is great, because: homemade Nutella, but it’s not Nutella. 

cookiepalooza-2018

Interestingly, Bon Appetit also has a cookie with a tahini/chocolate mix, so it’s an idea that’s making the rounds. Or they’re working with the same group of recipe creators who are all, ok, how can I make this just different enough? The BA version is more like the Linzer cookies below, but with the tahini spread peeking through the window. Meanwhile, they also have a thumbpring cookie, but they put a pecan in theirs. I think candy is more fun.

One last thing: I decided to grind the candy canes in my little spice grinder and ended up with this sort of peppermint dust. While the busted candy canes look prettier, I like that there are no tooth-chipping surprises this way. 

Grade: A

Cookiepalooza 2018: Linzer Cookies

Ok, these were the simplest to make. Like the shortbread cookies above, the originals win cookie beauty pageants. Click this link and see what I’m talking about. But these were also the biggest pain in the ass to make. Lots of rolling. Then baking. Then cutting those little holes out after rolling out the top cookies, and I don’t have a one-inch cutter because: I didn’t check. I mean, doesn’t everyone have one of those? No. Everyone does not. I used a 1/2 teaspoon and a knife and you can see these are not pristine. The asymmetry, however, is intentional. It gives the cookies “a more modern look” according to Cooking Light. Dude, I so want to be modern. 

cookiepalooza-2018

I also ran out of jam, but I had….my trusty leftover fake Nutella! Hooray!

These are pretty swell, though I do have to know them down to a B+ primarily because I like super gooey cookies, and of course that’s not going to work in this case. Oh, I also forgot to sprinkle them with powdered sugar, because that makes a mess and to hell with that. 

Anyway, the recipe yields a lovely lemony sugar cookie that really isn’t anything like classic Linzer dough, which has ground almonds, not almond flour, and a sieved hard-boiled egg yolk mixed in for some reason. All that said, I pigged down a few. My son said these were his favorites.

Grade: A-

Cookiepalooza! 2018: Recipe Links

There you have them. Here are the links all in one place. And if you do pop over, explore the approximately 9 billion other cookie recipes as well. And you know, try at least one. This time of year, everybody loves a cookie. Even my carb-phobic husband. Ha! Gotcha, husband.

Snickerdoodle Party Cookies from Bon Apetit

Zebra-Striped Shortbread Cookies from Bon Apetit

Chocolate Peppermint Thumbprints from Cooking Light

Almond-Currant Linzer Cookies from Cooking Light

Also, the following sites are particularly wonderful on the cookie front. Over at Half Baked Harvest, Tieghan routinely blows minds. Lindsay at Pinch of Yum delights continuously (and check out her button-cute new baby, Solvi). Finally, Chocolate Covered Katie comes up with all sorts of original ways to be vegan and delicious.