OK, I know, I already have several ginger cookie recipes on this site. But, as far as I’m concerned, you can never have too many ginger cookie recipes from which to choose.

So, yesterday I decided to make a couple changes to one of my existing recipes and came up with these cookies. And it being fall and all, they just fit in perfectly with the season.

Fall means starting to hunker down for winter. And the warm spices (ginger, cinnamon, nutmeg, cloves, allspice, etc.) are especially delightful this time of year. They just make you feel warm inside.

So, if you too are a ginger cookie lover, this recipe may just be what you need. Because it was exactly what I needed. And the cookies were very easy to build.

Along with baking these cookies, I also decided to bring a bit of autumn into our home.

When we got back from our recent trailer trip, our good friend and house sitter/cat sitter Peggy had a nice vase filled with leaves, foliage, and blossoms waiting for us. And I wondered why I had never thought to use all those late blooming and color changing stalks with leaves before in an arrangement.

So, I thought seeing a picture of what I subsequently put together might inspire you to do the same thing. It’s really a nice feeling to be able to bring a bit of color and texture into your home. And when it’s free of charge, all the better!

Well, that’s it for today. We are getting ready to go to the Lincoln Theater in Mount Vernon to see Arsenic and Old Lace. One of my favorite plays of all time.

So, on that happy note, I am going to “charge” into my bedroom and change into the proper clothing to attend this theatrical production. (In other words, I’m going to change into my dress jeans!)

And as always, peace and love to all.

¾ c. (1½ sticks) unsalted butter, room temperature

½ c. granulated sugar

½ c. brown sugar

1 lg. egg

¼ c. molasses

2¼ c. all-purpose flour

1 tsp. baking soda

1/8 tsp. salt  

2 tsp. ground ginger

¾ tsp. ground cinnamon

½ tsp. ground cloves

½ c. finely chopped candied ginger

sparkling sugar, opt.

In a large bowl, cream butter and sugars until well combined. Beat in egg and molasses. Whisk together the flour, soda, salt, ginger, cinnamon, cloves, and chopped candied ginger.  Add to the creamed mixture; mix well.

Using an ice cream scoop (your choice for size), form balls and dip top into sparkling sugar before placing on a parchment paper lined baking sheet, sugar side up, and refrigerate several hours or overnight.

Bake in a pre-heated 350-degree oven for 10-12 minutes or until the cookies are just set. Do not overbake.

Remove from oven and allow to sit on the hot pan for 3-4 minutes before transferring to a wire rack to cool completely before storing in an airtight container.