cookies

• In a mixer, beat brown sugar, butter, and white sugar until combined. Add eggs one at a time followed by the extracts.
• In a separate bowl, stir together flour, baking soda, and sea salt. Gradually add the dry ingredients into the butter mixture. Fold in the two chocolates and candy cane bits. Cover top of dough with plastic wrap and chill it for 15 minutes.
• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
• Use a tablespoon scoop to parcel out dough, spaced out, on baking sheet. Bake for 10 to 12 minutes, until cookies are set and just turning golden. Keep on sheet for a few minutes then transfer to a cooling rack.
• Store cookies in seal containers at room temperature. Keeps for at least 3 days.

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• Prepare a large cookie sheet, or several sheets, with waxed paper. In a bowl, stir together the pecans and coconut.
• In a saucepan on medium-high heat, stir together the sugar, milk, corn syrup, and butter. Continue to stir while bringing the mixture to a rolling boil. Stabilize the heat so that it continues to boil for 3 minutes.
• Remove pot from heat. Pour in the vanilla. Follow up with the pecans and coconut, stirring well to coat everything in goopy hot sugar.
• Use a tablespoon scoop to dole out cookies on the waxed paper. If they fall apart a bit, carefully use a spoon or the scoop to shape them again. Let cookies set, at least 15 minutes. Carefully peel them away from the waxed paper; note that the first scoops may be more prone to stick.
• Store cookies in a sealed container.

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• Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
• Beat together the butter, white sugar, brown sugar, and lemon zest until fluffy. In a stand mixer , this will be 2 to 3 minutes. Add the molasses and egg, scraping the bowl to make sure everything is mixed.
• In a separate bowl, stir together the flour, ginger, baking soda, salt, cinnamon, cardamom, and cloves.
• Gradually add the dry ingredients to the butter mixture. Stage the pearl sugar in a small bowl.
• Use a teaspoon scoop to form balls of dough. Roll them in the pearl sugar. If the granules aren’t sticking well, lightly dampen the dough and try again. Place the balls spaced out on the pan.
• Bake until the cookies look crackled on top with the edges just set, at 10 to 12 minutes. Let set on pan a few minutes before transferring cookies to a rack to completely cool. Store cookies in an airtight container at room temperature.

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• Preheat an oven at 350-degrees. Line a large baking sheet with parchment paper. In a small bowl, mix together the three topping ingredients. Set aside.
• In another bowl, combined the flour, cream of tartar, baking powder, and salt. Set aside.
• In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Gradually work in the flour mixture until it’s just combined.
• Use a teaspoon scoop to form small bowls of dough. Roll the dough in the topping spices, one at a time, and place spaced out on the baking sheet.
• Bake for 8 to 10 minutes, until the tops are crackled and just set, but not browning. Let them cool at the sheet for a few minutes, then transfer them to a rack to fully cool.
• Store cookies in a sealed container at room temperature for up to 3 days.

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• Preheat oven at 375-degrees.
• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a big mixing bowl, beat butter and cookie butter until completely blended. Add the two sugars. Beat in the eggs, one at a time, followed by the corn syrup, water, and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips.
• Use a tablespoon scoop to dole out dough onto a cookie sheet, giving each one room to spread while baking. Bake for 10 to 11 minutes, until golden, then let them sit on the sheet another 5 to 10 minutes to set. Transfer to rack to completely cool.
• Store in a sealed container at room temperature. They will keep well for up to 3 days.

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• Preheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.

Make brownie batter

• Melt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.
• In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.

Make snickerdoodle dough

• Beat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.
• In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.

Assemble the cake

• Spoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.
• Bake until the middle passes the toothpick test, 33 to 40 minutes.

Make topping

• Stir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.
• Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.

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