‘Tis the season to put tons of spices in everything.
I can still remember that first batch of chocolate crinkles. I was 11 years old, and tasked with making cookies for my piano school’s holiday recital. A little stilted Chopin, some virgin eggnog, and an array of cookie-covered platters made the party a great success. I loved watching people enjoy the cookies I had made, celebrating the season with a sweet bite of something homemade. After that my cookie making couldn’t be stopped. Those humble chocolate crinkles were just the beginning.
Every year I tried new cookie recipes. I dipped them, dusted them, and added a pinch of nutmeg here, a half-teaspoon of cinnamon there. Child's play. But as I grew more experienced—and a bit more confident—I started to crave not just a subtle hint of spice, but an intense burst of flavor. The secret? Definitely not simply doubling or tripling the amount of spices in the dough—that can make cookies turn out overly intense rather than fragrant. I needed to suss out smarter strategies than that. Almost before I knew it, I'd started creating the recipes that would become my new cookbook,
. If your holiday cookies are ready to grow up, too, just follow these three ideas—and brand-new recipes—to make treats that really pop.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali NardiYou probably already know that toasting spices or sizzling them in oil or butter helps their flavor bloom—and the same principle applies for baking, too.
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