It's Cookie Week

Here's what went in my cookie boxes this year

As if anyone needed more cookie recipes being thrust at them this week– I’m here to add to the cookie overload. For your festive weekend baking consideration, here are four cookie recipes (plus one cookie-adjacent recipe) that deserve a spot in your cookie box this season.

Two of these recipes were actually viewer-submitted! Thanks to Michael for sharing his family’s favorite ricotta cookies, and to Carly for her ginger molasses cookie recipe. I’ve included pictures of the recipes they shared, and have reflected them exactly as written.

I’ve gotten so many incredible submissions from you all, and will be sharing some really fun side dish and appetizer recipes over on TikTok and Insta next week! If you’d like to submit one of your family holiday recipes, shoot me an email at askharryquestions@gmail.com.

To quote Vanessa Vanjie Mateo “Come get these cookies, baby.” Onto the recipes!

Ricotta Cheese Cookies

Recipe courtesy of Michael!

Ingredients:

• 3 eggs

• 2 cups sugar

• 1 tsp vanilla

• 4 cups all purpose flour

• 1/2 lb butter

• 1 lb ricotta cheese

• 1 tsp salt

• 1 tsp baking soda

For the icing:

• 1/2 cup margarine

• 1 lb confectioners sugar

• 2 tsp vegetable shortening

• 1/2 tsp vanilla

• Splash of milk

• Shredded coconut (optional)

Instructions:

Cream sugar and butter. Add eggs, ricotta cheese and vanilla; mix. Add dry ingredients, mix well. Drop by teaspoon onto a greased cookie sheet. Bake at 350 degrees for 10 minutes, then frost.

Beat margarine, add shortening and mix. Add sugar and vanilla; mix, adding a few drops of milk to help blend. Cookies may be sprinkled with colored sugar right after frosting. Optional: Dip cookies in shredded coconut.

The original recipe Michael’s family uses:

Spiced Molasses Ginger Cookies

Recipe courtesy of Carly!

Ingredients:

• 2 cups sifted flour

• 2 tsp baking soda

• 2 tsp cinnamon

• 1 1/2 tsp ground ginger

• 1 tsp ground cloves

• 1 tsp salt

• 1/2 cup Crisco

• 1/2 stick softened, unsalted butter

• 1 egg

• 1/4 cup dark molasses

• 1 cup firmly packed brown sugar

• ice water and sugar for dipping

Instructions:

Preheat oven to 350 degrees. Grease cookie sheets. Sift first six ingredients. In a separate bowl, beat shortening, butter and brown sugar until fluffy. Add egg and molasses to butter mixture, mix well. Mix in dry ingredients. Then refrigerate dough for 1 hour or until firm. Roll dough into balls. Dip quickly in ice water, then roll in sugar to coat. Dipping sugar must be changed several times because sugar gets too wet and runs when baked. Bake for 10 minutes, spaced 2 inches apart.

Paid subscribers, keep scrolling for the rest of the recipes plus printable PDFs of each recipe.

And here’s the written recipe Carly shared! (Our handwriting is nearly identical)