Three tasty cookie recipes to get your holiday on with, including that extra 5 lbs around the belly.

CHOCOLATY-SUGARY GOODNESS COOKIES (pictured right)

What you need

Makes about 18-20 cookies

• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 & 1/2 tablespoons powered coffee creamer (you can actually leave this out, but it really adds a little something)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2/3 cup packed dark-brown sugar
• 1 large egg
• 5 & 1/2 ounces semisweet chocolate, melted and cooled
• Confectioners’ sugar (powered sugar), for coating

What To Do.

1. In a bowl, mix together flour, cocoa powder, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. (be very careful with this, the butter needs to be really soft or it will attack you and your shirt) Beat in egg until well combined; mix in cooled chocolate. Gradually add flour mixture. (If you don’t have a stand mixer you may need to get your hands into the dough.) Flatten the gooey dough into a disk about 3/4in thick; wrap in plastic. Freeze until firm, about 45 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment. (I love parchment) Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a flat-bottomed bowl; roll balls in sugar two times, letting them sit for about 5-10 minutes between coatings.
3. Place balls on backing sheets about 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch so wait a couple minutes before you move them.

Note:This recipe was adapted from the Chocolate-Espresso Snowcaps recipe on http://www.marthastewart.com/

CREAM CHEESE PECAN AMAZING-NESS (pictured left)

What you need

• Makes about 2 dozen
• 2 cups all-purpose flour
• 3/4 teaspoon coarse salt
• 1 cups (2 sticks) unsalted butter, softened
• 4 ounces cream cheese, (not whipped) room temperature
• 2/3 cup sugar
• 1 tablespoon plus 1/4 teaspoon pure vanilla extract
• 1 1/2 cups finely chopped pecans

What to do

1. Whisk together flour and salt in a large bowl; set aside. Put softened butter and cream cheese in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Add flour mixture, starting with a spoon and then kneading by hand. (do not overmix). Mix in ¾ cup pecans.
2. Transfer dough to a work surface. Divide in half; shape each half into a log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
3. Preheat oven to 350. Unwrap the logs, and roll in 1/2 cup chopped pecans, coating as completely as possible. (You may need to wait about 30 minutes for the outer dough to soften so that the pecans will stick) Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
4. Bake cookies on upper rack until golden around edges, 18 to 20 minutes. (If you notice the cookies start to overcook on bottom I find it easiest just to flip the cookies at the 8-10 minute mark with a metal spatula)

Note:This recipe was adapted from the Cream Cheese Walnut Cookie recipe on http://www.marthastewart.com/

OMG CHOCOLATE GINGERBREAD COOKIES (pictured center)

What You Need

Makes about 2 dozen

• 8 ounces semisweet chocolate chips
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened cocoa powder
• 8 tablespoons (1 stick) unsalted butter (softened)
• 1 tablespoon freshly finely grated ginger
• 1/2 cup dark-brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

What to do

1. In a medium bowl, wisk together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa powder.
2. Beat butter and grated ginger with an electric mixer until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Mix half of flour mixture into butter mixture. Beat in baking-soda mixture, then hand mix remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. (note dough will be a bit crumbly) Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar.
5. Bake 6 minutes then push down the center of the cookies with the back of a spoon or with a chocolate star/kiss. Bake an additional 5 minutes. (11-12 minutes total bake time) Let cool 5 minutes; transfer to a wire rack to cool completely.

Note:This recipe was adapted from the Chewy Chocolate-Gingerbread Cookie recipe on http://www.marthastewart.com/