It seems like Fall fever is here: pumpkin and apple spice candles are lining the counters of places like Bath & Body Works, the Starbucks pumpkin spice latte is available (according to my daughter, who counts down the days), and dare I say, I did see a few coloured leaves on our way back from the Adirondacks.
To celebrate Fall, here is one of my favorite cookie recipes. This will make about 45 cookies.
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tbsp. cinnamon
- 1 tbsp. ground cloves
- 1/4 tsp. salt
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 1 tbsp. water
- 1/4 cup molasses
- 2 tbsp. white sugar (for dipping the tops of the cookie balls)
Heat oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift flour, ginger, baking soda, baking powder, cinnamon, cloves and salt. Set aside. In a large bowl, cream the butter with the 1 cup of sugar. Add the one egg and beat until light and fluffy, Stir in the water and molasses. Stir the sifted ingredients into the molasses mixture. Shape the dough into walnut-sized balls and dip the top of each ball in the remaining 2 tbsp. sugar. Place the cookie balls 2″ apart on the ungreased cookie sheets. Bake for 10 minutes and enjoy!
These cookies shouldn’t be kept in the same tin as other cookies because they are so fragrant and the smell of the cloves and ginger will transfer. I learned that the hard way as an early cook when I put them together with vanilla shortbreads.