Now, I divide the dough. I turn the dough out onto a clean surface and use my scale or eye to divide it into five relatively equal portions, placing each in a separate bowl. This is where the fun begins. I start with the Ginger Molasses variation. To one portion, I add the molasses, ginger, cinnamon, and cloves. I mix it in by hand with a spatula until it’s a uniform, dark, fragrant dough. I cover it and set it aside. The smell is instantly nostalgic.
Next, I tackle the Shortbread Stars. To another portion, I work in the extra ¼ cup of flour until the dough feels less sticky and more workable. I flatten it into a disc, wrap it, and chill it for 30 minutes. For the Peppermint Hot Cocoa cookies, I mix the cocoa powder and chopped chocolate into a third portion. The dough becomes rich, brown, and intensely chocolatey. For the Cranberry Orange White Chocolate batch, I fold in the orange zest, dried cranberries, and white chips—the colors are so festive. Finally, for the Snickerdoodles, I simply ensure I used all brown sugar in that portion’s base, then prepare my cinnamon-sugar for rolling.
I preheat my oven to 350°F (325°F for the shortbread) and line my baking sheets. I bake each type according to its needs: dropping and sugaring the ginger molasses cookies, rolling and cinnamon-sugaring the snickerdoodles, scooping the chocolate and cranberry-orange doughs, and finally rolling out the chilled shortbread to cut into stars. My kitchen becomes a symphony of scents: warm spice, melting chocolate, and buttery shortbread. I bake in batches, cooling cookies on racks, feeling a growing sense of accomplishment as my five distinct cookie platters fill up.
Pro Tips for Best Results
Chill your master dough for 30 minutes before dividing if it’s very soft, especially in a warm kitchen. I tested baking immediately versus chilling, and the chilled dough spreads less, holds mix-ins better, and makes the shortbread easier to roll. It’s a simple step that guarantees perfect texture for every variety.
When adding mix-ins like cocoa powder or spices, mix by hand with a spatula after dividing. Using the mixer for small portions can overwork the dough. Gentle folding ensures tender cookies and evenly distributed flavors without developing tough gluten.(See the next page below to continue…)