She Strengthens

Spice Up Your Holiday Cookie Game

This holiday season, why settle for ordinary cookies when you can give your loved ones a taste of adventure? We’ve got three unique variations on the classic icebox cookie, each tailored to a different personality type.

For the Racy Adventurer: Coconut-Date Cookies

Imagine the thrill of exploring exotic lands, distilled into a single bite. Our coconut-date cookies combine the sweetness of dates with the tropical flavor of coconut, perfect for those who crave excitement.

For the Subtle Sophisticate: Meyer Lemon and Black Pepper Cookies

Sometimes, less is more. These refined cookies pair the brightness of Meyer lemon with the subtle kick of black pepper, ideal for those who appreciate understated elegance.

For the Purist: Classic Sugar Cookies

And then there are those who prefer the comfort of tradition. Our classic sugar cookies are a timeless treat, perfect for those who appreciate the simple things in life.

The Secret Ingredient: Mexican Chocolate

The key to these extraordinary cookies lies in the use of Mexican chocolate, such as Ibarra or Abuelita. This rich, spicy chocolate adds depth and complexity to each variation. If you can’t find Mexican chocolate, you can approximate the flavor by combining 1 teaspoon ground cinnamon with 2 cups coarsely chopped semisweet chocolate.

Game Plan: Make Ahead and Freeze

To make the most of your holiday baking, prepare extra batches of dough, wrap them in plastic, and freeze for later use. Simply thaw, slice, and bake as directed. The dough can be frozen for up to a month.

Yield and Difficulty

Each recipe yields 48 cookies and takes approximately 25 minutes to prepare, with 10 minutes of active time. Easy peasy!

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter (1 stick), room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup whole milk
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 2 cups finely chopped Mexican chocolate, such as Ibarra

Instructions

1. Whisk together flour, baking powder, cayenne, and salt in a medium mixing bowl.
2. Combine butter and sugar in a stand mixer fitted with a paddle attachment. Mix until light and fluffy.
3. Add milk and vanilla, blending well. Scrape down the bowl, add the egg, and mix well.
4. Reduce mixer to low, add the flour mixture, and mix until just incorporated. Fold in chopped chocolate.
5. Turn the dough onto plastic wrap, shape into a log, and refrigerate until firm.
6. When ready to bake, heat the oven to 350°F and arrange the rack in the middle. Remove the cookie dough from the refrigerator and slice into 1/4-inch thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.