Ginger cookies – because pumpkin gets enough attention.
Don’t get me wrong, I love pumpkin, too. Pumpkin cookies. Pumpkin muffins. Pumpkin pretty much everything, like the basic white girl that I am. But ginger is not to be swept under the Fall carpet. Without her, all those fall recipes you love would me much less awesome.
So, without further ado.
Ginger Cookie Ingredients
2 Cups of Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Cloves
3/4 Cup butter, softened
1 Cup Brown Sugar
1/4 Cup Molasses
1/2 Cup Sugar
And set that oven to 350.
Cheat by nuking that butter a smidge to soften it.
Now mix it with that brown sugar.
Add the egg and molasses (we used Cane Patch Syrup, instead)
And then…well, everything else. (Except that last 1/2 cup of sugar!)
Give Two Year Old the beaters, working off the honor system that he’ll deliver one of them to Four Year Old.
Roll the balls of dough in the remaining sugar.
(Feel free to stick the dough in the fridge a bit if you need, or add a touch more flour to make sure it’s not too sticky)
Now pop them bad boys in the oven for 10ish minutes.
Realize that cookie dough directly after bath time was probably not your best ever decision.
Use your down time to be amused at cute Husband and Four Year Old playing Super Mario World on the Wii.
When the cookies are cracked on top, they’re done. Also, when I shaft of the setting sun beams into your window in the exact place you set your pan, at the exact moment you set down your pan, take that as I sign that these are a blog worthy batch.
Cool them puppies on your old Pampered Chef cooling racks.
Make some more of that spicy fall chai, to go with your spicy fall cookies.
Now just go find them taste testers.
The results are in, folks. Face lickin good.