Preheat oven to 400°F. Line two baking sheets with parchment paper.
Combine flour, baking powder, sugar and butter in the mixer with the paddle attachment. Mix on low for a few minutes until the butter is incorporated.
Whisk eggs together in a small bowl and pour into the flour mixture. Mix until incorporated.
Form into balls using a cookie scoop or spoon, using about 2 tablespoons of dough per ball. Slightly flatten each ball with a flat-bottomed glass dipped in granulated sugar. Make an indentation in the center of the cookie using your finger or a teaspoon. Don’t sweat the cracks, unless the jam will leak out, then fix the crack. Fill indentation with jam.
Bake for 15-20 minutes, the cookies are just starting to brown. Rotate the cookie sheets halfway through baking.
Let cool completely before storing, but be sure to eat one warm first. These keep well for many days.
*These are soft molasses cookies – they do not snap.
3/4 cup unsalted butter
1 cup brown sugar, firmly packed
1/4 cup molasses
2 1/4 cup + 2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 rounded teaspoon ginger
Cream butter and brown sugar until very light and fluffy, scraping the bowl as needed. This can take up to 10+ minutes if your butter is cold. Be patient. Make sure the mixture is totally uniform in color with no dark streaks. Whisk together flour, baking soda and spices in a medium bowl. When butter and sugar are ready, beat in egg and molasses. Stir in flour mixture until combined.
Scoop the dough into balls and place on a lined cookie sheet or container that will fit in your refrigerator. Cover and let them chill in the refrigerator for at least an hour or up to overnight. Or freeze the scooped dough balls for up to 2 months (or something like that).
When ready to bake: Preheat oven to 350°F. Roll each dough ball completely in granulated or Turbinado sugar, place on lined baking sheet about 2 inches apart and bake for 12-15 minutes until just barely starting to brown on the outside. Baking time will vary depending on the size of your dough balls and if you are baking from the refrigerator or the freezer.
Cream butter, sugar and lemon zest together until light and fluffy. Add eggs, one at a time, followed by vanilla extract. Stir in flour, baking powder and salt.
Preheat oven to 400°F. Line baking sheets with parchment.
Scoop or roll dough into balls about the size of golf balls. Roll each ball in granulated sugar. Place on prepared cookie sheet and press down with a glass until the cookie is 1/2″ thick.
Bake for 8-10 minutes, or until just starting to brown on the edges.
Let cool completely before icing.
Stir together lemon juice, soft butter and powdered sugar until thick and spreadable. Thin with additional lemon juice, or thicken with additional powdered sugar until you reach a consistency that is thin enough to spread without dripping off the cookies.
Preheat oven to 350°F. Line baking sheets with parchment.
Cream butter, coconut oil, sugar and brown sugar together until very light and uniform in color, scraping bowl when necessary. Add peanut butter and mix to combine.
Add eggs, one at a time, and beat to blend well, then vanilla, scraping bowl as needed.
Add flour and baking soda and mix until well blended.
Finally, add oats, coconut and peanuts and stir to combine well.
Scoop or shape into balls (whatever size you like- I like golf-ball size at the very least) and place on prepared baking sheets. Press down with a fork in a criss-cross pattern so they are about 1/2″ thick.
Bake at 350°F for 10-12 minutes (or longer, depending on the size), until just starting to brown on the edges. Let cool before removing from cookie sheet.