1 tbsp granulated sugar
1/4 tsp peppermint extract
1/4 tsp almond extract
2 tbsp peanut butter, smooth
5 chocolate kisses
1 piece candied ginger, chopped finely
1 tbsp molasses
Follow the basic cookie recipe on the box, which includes stirring in one stick of butter, eggs, and water. Then divide the dough into five equal portions into different bowls.
Add 1/4 tsp almond extract to the dough. Stir. You might need to add a spot of additional gluten-free flour if the dough becomes too soft. Divide into even parts and roll into balls. Mix the 1 tbsp sugar and 1 tbsp cinnamon in a small bowl. Roll the cookie balls into the sugar-cinnamon mix and place onto a baking sheet.
Add 1 1/2 tbsp ginger and the chopped candied ginger to another portion of cookie dough. Add 1/2 tbsp molasses. Stir thoroughly. Drop even sections of cookies onto cookie sheet.
Molasses ginger cookies
Add remaining 1 1/2 tbsp ginger and 1/2 tbsp molasses to another cookie dough portion. Stir and drop onto cookie sheet.
Add 1/2 tsp peppermint extract and stir into another portion of cookie dough. Stir and drop onto cookie sheets. (I had dyed these green, but don’t do that)
Add peanut butter to the cookie mix. Add about 1 or 2 tablespoons of gluten-free flour to thicken up just slightly. Stir thoroughly. Divide into sections and roll into balls. Place cookie balls onto sheet pan. Press a chocolate kiss into the middle of each cookie ball.
Bake in preheated oven according to the directions. Cool the cookies on a cooling rack. Enjoy.
I had also tried to make a toffee cookie, too, but it mostly turned out chewy. If you’d like, you can add the toffee bits to the peanut butter cookie mix.