I don’t typically enjoy baking but there’s just something about fall that makes me want to don an apron and whip up something full of sugar, flour, and butter. The other night I had one of those moments where I HAD to make some Gingersnap Cookies. It still makes my heart so happy that I can go to my pantry/fridge and have all the ingredients for cookies. Seriously, I’ve had my own home for over five years and I still love that I don’t have to go to the store if I want to bake. Being an adult is awesome.
Nate is a fan of the fall-Susannah who bakes. Usually he’s the one who has to bake in our home and, although he doesn’t mind it, he definitely loves when there are freshly baked cookies that he doesn’t have to make himself.
2 Cups All Purpose Flour
1 Tbsp Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
3/4 Cup Butter
1 Cup Sugar
1/4 Cup Molasses
1/3 Cup Cinnamon Sugar
1. Preheat oven to 350 degrees
2. Combine the flour, ginger, baking soda, cinnamon, and salt in a medium sized mixing bowl.
3. In another mixing bowl, beat butter until creamy. Slowly add the white sugar and beat until combined. Beat in the egg and molasses.
4. Slowly stir in the dry ingredients to the creamed ingredients and thoroughly blend. A soft dough should form.
5. Roll balls of dough into 1 inch diameter with your hands. Roll those balls into the cinnamon sugar mixture and place 2 inches apart on an ungreased baking sheet.
6. Bake approximately 10 minutes until tops are slightly cracked.
7. Allow to cool and then enjoy!
Do you have any fall traditions?
What’s your favorite cookie?