So, this week and next, Curious Cook will be sharing recipes and tips for baking Gingersnap Cookies. ``I have a recipe for soft Gingersnaps for S.G.W. of Rock Island,'' e-mails M.K. of Aledo ...

Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits. Shape dough into 48 (1 1/4-inch) balls. Place balls 1 ...

Start by preheating the oven to 350°. Add 2 cups of molasses to a large mixing bowl along with 1 stick of softened butter and two large eggs.

The quality of the cookies depends on the quality of the ingredients, so seek out high-quality soft, black licorice and cocoa powder. Get the recipe. Cook time: 1 1/2 hours.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds. Add 1/2 cup sugar and 2 tablespoons miso.

Chopped dates and molasses contribute a sticky richness, while a topping of turbinado sugar offers plenty of crunch to contrast the soft cookie. Get the recipe. Cook time: 1 hour.

For soft cookies, bake for 7 to 9 minutes, or until just darkening at the edges. For crisp cookies, bake a minute or two longer, or until the edges are golden brown.

On Christmas morning, the cookies made their way out of the kitchen on a kitschy Santa-shaped platter that would be replenished as the day went on.