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I originally created this recipe as a freelance project for a yogurt company. I first tested the cookie without yogurt to make sure the rest of the ingredients were sound. The result (below) was a chewy, sweet, heavily spiced cookie that is perfect for the holidays (I know, I know–I’m way late! Make them next year…).

1 ½ cups all-purpose flour
¼ cup cocoa powder
1 ¼ tsp baking soda
½ tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ cup (1 stick) butter, at room temperature
½ cup sugar, plus more for rolling
½ cup brown sugar
¼ cup molasses
1 large egg
1 tsp vanilla extract

Preparation
Preheat oven to 375* F.

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves; set aside.

With a hand mixer or in a stand mixer, cream the butter and sugars until fluffy smooth, about 2-3 minutes. Add molasses, egg, and vanilla extract and mix until incorporated. Add the flour mixture in batches and mix until just combined.

Using a tablespoon, form cookies and roll each cookie in sugar. Place on a parchment paper-lined baking sheet and press each cookie with your fingers to flatten slightly.

Bake for 8-10 minutes, or longer for a crispier cookie.

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When you’re stressed, often the simplest things have the ability to brighten your day, or completely dampen your mood.

This morning, the relaunch of the holiday coffee cup made me smile, and made even Au Bon Pain coffee almost tolerable.