Nothing says the start of fall more to me than the smell of cinnamon and ginger, and fall represents the start of "baking season" in my kitchen.
I have been making this ginger cookie recipe for years now, so long, I'm not even sure where I first got it from. But it is a hit. I bring them to work, and they are gone that day. In my opinion the two things that make them so amazing are the chewy texture and the ground cloves. And there is a slightly unexpected ingredient in the icing that just makes you wonder.
Here is my favorite ginger cookie recipe--
(By the way, I never give this recipe out, so my very few readers should feel very special)
1 cup granulated sugar, plus more for rolling the cookies in
3/4 cup butter at room temperature
3 Tbsp molasses
2 cups flour, sifted
1 tsp baking soda
1 & 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp salt
For the icing
1 cup powdered sugar
a bit of water (around 1 Tbsp)
1 tsp lemon
Preheat oven to 350 degrees. In large bowl cream the cup of granulated sugar with the butter until light and fluffy-- about 3 minutes. Mix in the egg and molasses.
In a medium bowl stir together the dry ingredients- the flour, baking soda, salt, and the spices. Add to the butter mixture and blend well.
Fill a shallow bowl with granulated sugar. Break off walnut sized pieces of dough and roll into balls. Roll the balls in sugar and arrange on greased cookie sheets.
Bake until golden brown, about 10 minutes. Transfer to cooling racks.
To make the icing combine the powdered sugar with about 1 Tbsp of water and stir until smooth. Then stir in the lemon juice. Drizzle icing over cookies.
Enjoy what may be the best ginger cookies ever. The lemon in the icing gives it just a bit of freshness. Oh and aren't these the cutest measuring spoons??