Spiced cookies for Autumn’s return.

I made these cookies last night which received a wonderful reception. A little introduction into fall since it’s actually cooled down here in Vegas to a chilling 88 degrees. I even noticed some leaves falling off the trees last weekend. A few stores are even busting out their Halloween gear already so I guess I’m just feeling it. These cookies were perfect right out of the oven with some vanilla ice cream on the side, a match made in heaven. Try these spicy little puppies out, you’re sure to love them and you too can start easing your way into fall. Although I’m not sure we really want to go there just yet, do we?

I halved this recipe and it was plenty for our small family. We finished them easily but any more and we would be giving the rest out to friends.

Molasses Spice Cookies

Makes about 20 to 24 cookies. Recipe taken from One Cake Two Cake. This original recipe calls for 1/2 c. dark brown sugar, packed and 1/2 c. granulated sugar plus 1/3 for rolling cookies in before baking. I try my best to avoid refined sugar so I swapped it out for an unrefined sugar.

1 1/2 c. all-purpose flour
3/4 c. white whole wheat flour
2 t. of baking soda
1/2 t. of sea salt
1 t. ground ginger
1 1/2 t. ground cinnamon
1/4 t. ground allspice
3/4 t. ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 c. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular white granulated sugar.
1 large free range organic egg
1 t. vanilla extract
1/3 c. molasses

Pre heat oven to 375 degrees. In a medium mixing bowl combine flours, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside. Cream butter with hand mixer on medium for two minutes. Add in sugar slowly and continue to cream together for another three minutes. Add egg, molasses and vanilla mixing for an additional 30 seconds or so until everything is blended well. Add in dry ingredients and mix until everything is blended into a soft dough. Divide dough into 20 to 24 balls. Cook on a cookie sheet covered with parchment paper and cook for 11 to 13 minutes (do not over cook). Let cool for five minutes if you can wait that long. Great a la mode.

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