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cups (6½ oz/200 g)

      all-purpose flour

      ¾ cup (6 oz/185 g) sugar

      ¾ cup (2¼ oz/65 g)

      Dutch-process cocoa powder

      1 teaspoon baking soda

      ¼ teaspoon baking powder

      ¼ teaspoon kosher salt

      ¾ cup (6 oz/185 g) unsalted

      butter, at room temperature

      1 large egg plus 1 large egg yolk

      1 teaspoon peppermint extract

      FOR THE ICING

      2 cups (12 oz/375 g) white

      chocolate chips

      2 tablespoons canola oil

      15–20 peppermint candies,

      crushed (about ½ cup/85 g)

      MAKES ABOUTMAKES ABOUT

      2 DOZEN COOKIES2 DOZEN COOKIES

      Peppermint Crunch Cookies

      Dutch-process cocoa powder gives these easy-to-make fudgy cookies a rich dark color and a

      deep chocolate taste. To infuse the white chocolate icing with peppermint flavor, add

      1

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      2

      teaspoon

      peppermint extract with the oil. Store these cookies between sheets of waxed or parchment paper

      to keep them looking their best.

      Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

      In the bowl of a stand mixer, using a handheld whisk, whisk together the flour, sugar,

      cocoa powder, baking soda, baking powder, and salt. Fit the mixer with the paddle

      attachment, add the butter, and beat on low speed until light and fluffy, about 3

      minutes, then beat in the egg, egg yolk, and peppermint extract. Raise the speed to

      medium and beat until the dough comes together, about 2 minutes.

      Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing

      the cookies about 2 inches (5 cm) apart. Flatten each ball slightly with the palm of

      your hand.

      Bake until the cookies are firm to the touch, 8–10 minutes. Transfer the baking sheet

      to a wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the

      cookies to the rack and let cool completely.

      Meanwhile, make the icing: Place the white chocolate chips in a heatproof bowl set

      over but not touching barely simmering water in a saucepan and heat, stirring

      occasionally, until the chocolate is melted. Remove from the heat and stir in the oil

      until smooth.

      Line another baking sheet with parchment paper. Dip each cookie halfway into the

      melted white chocolate, then immediately sprinkle peppermint candies over the

      white chocolate. Place on the prepared baking sheet. If the white chocolate begins to

      harden, set the bowl over simmering water for up to 1 minute to remelt. Let the

      cookies set up for 15 minutes before serving.

      TIP For a different but still festive twist during the winter holidays, replace the

      peppermint candies with crushed peppermint bark.

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      BAKING FAVORITES

      FOR THE COOKIES

      5 cups (25 oz/780 g) all-purpose

      flour, plus more for dusting

      1 teaspoon baking soda

      ½ teaspoon kosher salt

      1 tablespoon ground ginger

      1 teaspoon ground cinnamon

      ½ teaspoon ground cloves

      1 cup (8 oz/250 g) unsalted butter,

      at room temperature

      ½ cup (4 oz/125 g) granulated

      sugar

      ½ cup (3½ oz/105 g) firmly

      packed light brown sugar

      1 cup (11 oz/345 g) light molasses

      1 large egg

      FOR THE ICING

      1 cup (4 oz/125 g)

      confectioners’ sugar

      2 tablespoons half-and-half

      ½ teaspoon fresh lemon juice

      DEPENDING ON SIZE,DEPENDING ON SIZE,

      MAKES 25 DOZEN COOKIESMAKES 25 DOZEN COOKIES

      Gingerbread Cookies

      You can add colorful decorations to these classic spice cookies using nonpareils, nonmetallic

      dragées, small candies, and cylindrical sprinkles. Pipe the icing onto the cookies as directed, then

      use tweezers to carefully arrange the decorations on the damp icing. A dusting of sanding sugar is

      also a great choice, as are dried currants and cranberries.

      In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.

      Set aside.

      In the bowl of a stand mixer fitted with the paddle attachment, beat together the

      butter, granulated sugar, and brown sugar on medium speed until light and fluffy,

      about 3 minutes. Reduce the speed to low and gradually beat in the molasses. Add the

      egg and beat until combined, about 1 minute. Stop the mixer and scrape down the

      sides of the bowl. Add the flour mixture and beat on low speed until combined, about

      1 minute.

      Turn the dough out onto a work surface, divide into 4 equal pieces, and shape each

      into a disk. Wrap separately in plastic wrap and refrigerate for at least 1 hour or up to

      2 days. Let the dough soften slightly at room temperature before continuing.

      Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

      On a well-floured work surface, roll out 1 dough disk

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      inch (6 mm) thick. Using

      gingerbread cookie cutters 3–5 inches (7.5–13 cm) tall, cut out cookies. Transfer the

      cookies to the prepared baking sheet, spacing them about 1

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      /

      2

      inches (4 cm) apart.

      Repeat with the remaining dough disks. Gather up the scraps of dough, reroll, and cut

      out more cookies. If the scraps have become sticky, refrigerate for 10 minutes before

      rerolling. For best results, do not roll the same piece of dough more than twice.

      Bake

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