Ah, the holidays! Such a sweet yet complicated time. We baking enthusiasts embrace the excuse to churn out batch upon batch of cookies, cakes, breads and pastries. On the flip side, sweets lovers like me have to battle the urge to conquer each and every one of these homemade confections.

All week I’ve waged this war. After spending Monday baking 24 dozen cookies with a college friend, I headed home with 12 dozen luscious temptations. All of them begged me to “eat, eat!” Two days later I tested European holiday cookie recipes and then faced six dozen more sweet adversaries. Although I’d love to say that I fought the good fight, well . . .. Amusingly enough, on the very day that I ate a plateful of ginger cookies for my lunch, I learned that Fish Market had made Weight Watcher’s “Good Enough to Read: Best Cookbooks for Giving and Getting” list for 2013. Ironic, huh?

As of last night the cookies and I have reached a compromise. They’ll stay tucked in our freezer, nestled between sheets of wax paper, and behave themselves until Christmas. I’ll refrain from any lunchtime pillages and from cracking a tooth on a frozen cookie.

In keeping with my stance that holiday cookies should be a bit nostalgic as well as easy to make, I’ll share the following perennial favorites.

AMY G’S GINGER COOKIES
Makes 4 dozen cookies

3/4 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/4 cup molasseses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons cinnamon
1 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar, for dipping

In a bowl beat the butter until soft and creamy. Add the sugar, molasses and egg and beat again until well-combined.

In a separate bowl stir together the flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture to the butter mixture, stirring until well combined. Form the dough into a ball, cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees Fahrenheit. Line several baking sheets with parchment paper.

Remove the dough from the refrigerator and, using your hands, roll into small balls. The top of each ball into a dish of granulated sugar. Place the cookie balls, sugar-sides up, on the sheet about 1 inch apart.

Bake for 9 to 12 min, until golden and cracked on top. Remove and cool completely on wire racks.

OATMEAL BUTTERSCOTCH COOKIES
Makes 4 dozen cookies

1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup uncooked oatmeal
1 cup butterscotch morsels

Preheat the oven to 375 degrees Fahrenheit. Grease two baking sheets and set aside.

In a mixing bowl beat the butter until creamy. Add the sugars and continue beating until light and smooth. Add the egg and vanilla and beat until incorporated.

In a separate bowl whisk together the flour, salt and baking soda. Add the flour to the butter mixture, beating until combined. Stir in the oats and butterscotch chips.

Using a spoon or small disher, form and place the cookies 1 inch apart on the baking sheets. Bake for 8 to 10 or until golden brown. Remove and cool completely on wire racks.