Equinox Yin/Yang Cookies for Balance
Looking for the perfect altar offering for ritual cakes and ale this spring or autumn equinox? Maybe you’re seeking an easy yet impressive Ostara recipe or Mabon recipe for the Pagan ritual potluck? Little treats to pass out among your friends? Perhaps you are a Pagan parent and plan on celebrating the equinox with your little "Paglets"? This fun little cookie is just what you’re looking for!
They look more complicated than they are—you don’t have to fuss to get the shape perfect, you just need to follow these simple cooking instructions.
Why Yin Yang for the Equinox?
Ostara is also known as the "Spring Equinox", and it's when we enter the light half of the year—the half of the year when hours of daylight exceed hours of darkness. Mabon is also known as the "Autumn Equinox", and it's the day when we enter the dark half of the year—the half of the year when hours of darkness exceed hours of daylight.
This in itself is worthy of noting in Earth-centered spirituality, however, on the actual equinoxes something special happens. Ostara and Mabon are the two days of the year when day and night hang in perfect balance. We have the exact same amount of hours of light and dark. Many Pagans see this as a special time that symbolizes the perfect balance of nature.
This balance of night and day represents the union of opposites—not just day/night but male/female, positive/negative, light/dark. It’s a time when two equal but opposite halves conjoin to form a new and balanced whole.
Even though the yin/yang symbol is Chinese, it still speaks to many Pagans because it embodies the concept of balance just as in our religions. Notice that each part has a little of the other inside of it, too.
If you have children, this can be a great and delicious project for introducing the concept of balance—both within nature, and how important it is to find it in our lives.
Cooking Time for Spring Equinox Cookies
What You Need for Spring Equinox Cookies
- 32 oz. Your favorite icebox or cut-out cookie dough, Home-made or refrigerated; I’m using pre-made sugar cookie dough
- 2 tsp. Your favorite extract, I like almond but you can use maple, peppermint, vanilla, etc.
- 2 oz. semi-sweet chocolate chips
- 2 tbsp. Cocoa powder
Spring Equinox Cookie Steps
- Mix 16 oz. of dough with your favorite extract. Divide the light dough into 2 equal portions.
- Melt the chocolate chips in a microwave-safe bowl on high for 30 seconds. Stir. Put it in for 10-second intervals, stirring in-between, until it is totally melted and smooth.
- Mix the chocolate, remaining 16 oz. dough and cocoa powder together. Split the dark dough and set it aside.
- Roll each lump of dough into 12-inch long logs. Wrap them in waxed paper and put them in the freezer for 3 minutes.
- Take them out of the freezer and roll them back and forth on a counter using the palm of your hand to make the logs round. This prevents them from settling and getting a "flat" side. Put them back in the freezer for about 8 minutes more.
- Use your palm, a dowel or a rolling pin to roll down one side of the log. Repeat the process with a dark log, making a slope about the same size.
- Lay the light log on top of the dark one with slopes facing in opposite directions. Wrap the sloped edges around the rounded areas of each log to create that yin/yang shape.
- Roll your new log to make it round. Freeze for 3 minutes, take it out and roll it on the counter again to ensure it’s round. Put it back for another 10 to 15 minutes.
- You should have one light and one dark log left. Repeat the process to join them together and make one log out of them.
- Preheat the oven to 375 F.
- Take your first log out and unwrap it. Slice off the ends and set them aside—you’ll need them. Slice ¼ inch cookie rounds. If it’s not completely round, shape them gently with your hands but you don’t have to be too fussy.
- Lay the cookies on a sheet (on a standard size sheet do 6 cookies at a time). Space them about 2 inches from the edges and 2 inches from each other.
- Take the remainder of the dough (the edges you cut off). Make tiny little balls out of them. Place a light ball in the center of the dark round side of the cookie; put a dark ball in the light round side of the cookie.
- Put them in the oven for about 8 ½ minutes. Check occasionally and take them out when the outer edges begin to set and ever so slightly brown. Get a production line going and get them all done. Let them lay flat till they cool, then transfer them to a plate or cookie tin.
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Spring Equinox Cookie Tips!
- To make the dark side really dark, add some black food coloring to the chocolate dough.
- Some people are allergic to chocolate, or you might just not happen to have any in the house. That's okay-- instead of chocolate and vanilla, use two different food colorings. Try making one side yellow for the Sun God and one side blue (like night) for the Moon Goddess.
- Make your cookie sparkly with crushed colored sugars. Sprinkle black sugar crystals on the dark side and clear sugar crystals on the white side.
- You can keep a log of prepared cookie dough refrigerated for months as long as you wrap it up well with plastic wrap. When you want cookies, take them out of the fridge, thaw just enough to get a knife through it and slice off the amount of cookies you want.
- Make cookie pops-- insert a lolly pop stick into the cookie before baking, then put a clear cellophane bag over it and tie it at the base of the cookie with a ribbon. Stick the pops in a vase or piece of foam to hold them up on display.