It may not be fall yet everywhere in the US, but it Seattle it feels like fall is fully upon us. The changing of the season comes the changing of recipes and the social acceptability of making everything pumpkin flavored. I am all for hopping on the pumpkin wagon and don’t worry, those recipes are just waiting in the wings. This year, instead of diving head first into a can of pumpkin, I wanted to pull out my spice cookies. These are one of the most comforting cookies for me in the entire world and I have eaten countless dozens of these. Not ready to accept that it’s fall yet? Take these cookies and make them into ice cream sandwiches, that should be a fair middle ground.
These cookies come together so quickly, which makes them ideal for gifting. Not only that, but they keep in the cookie jar for easily 3 days and are still chewy and delicious. They don’t usually last that long in my house, but I have been told that they will keep. These spice cookies as I call them are somewhere between a gingersnap and a molasses cookie, hence giving them a new name because I couldn’t decide which they were. No matter the name, they are universally loved and devoured.
Add these cookies to any of your holiday treat baskets and you are sure to make at least one new friend. I hope you love these cookies just as much as I do!
From The All New Blue Ribbon Cookbook
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2/3 cup vegetable oil
- 1 cup (plus extra for rolling) sugar
- 1 egg
- 1/4 cup molasses
- Preheat oven to 350º F.
- In a small bowl, whisk together flour, soda, salt, cinnamon and ginger.
- In a larger bowl, whisk oil and sugar until smooth. Beat in egg then molasses (measure molasses in the same liquid measure you used for the oil).
- Fold in flour mixture until fully incorporated.
- Use cookie scoop to scoop dough then form into balls and roll in a small bowl of sugar.
- Space cookies on a cookie sheet with parchment or a silpat about 2 inches apart (12 to a half sheet).
- Bake for 8-10 minutes until you start to see cracks on the tops of the cookies.
- Cool on a wire rack.