Much of the excitement I feel about the changing seasons is influenced by our family's food traditions--the smells, the sights, the textures and colors--and obviously the tastes.
Last year I posted about my Pumpkin Chocolate Chip Bread--and it is definitely a culinary herald of Autumn for our family. Another are these cookies.
They look very brown and humble, I know--but they are delicious. If you think you don't like gingerbread ("Too spicy! Too...whatever!"), try these. I promise you won't be disappointed. Plus they make your house smell like it's just been smacked with an Autumn goodness stick...in the best possible sense :).
Molasses Ginger Cookies
1 1/2 cups vegetable oil or 3/4 cups butter (I used 1/2 cup butter and 1/4 cup coconut oil, but usually use butter)
2 cups granulated sugar
1/2 cup molasses
4 cups unbleached flour (I usually use 1/2 whole wheat, but went decadently all-white this time)
4 tsp. soda
1 tsp. salt (I use Kosher because I prefer the little salty crunch, but normal table salt is fine)
1 Tbsp. ginger
2 tsp. cinnamon
1/3 cup granulated sugar
Cream together butter or oil and sugar. Add eggs and molasses and stir until combined. Stir in dry ingredients until they are evenly mixed in. Chill dough for one hour. Scoop out (I use about 1 oz of dough) and roll dough into balls, then roll in the extra granulated sugar. Bake on 375 degrees F for 10-12 minutes, or until they are starting to get a little more brownish golden on the top. Let them sit on the cookie sheet for another 10 or so minutes to firm up, then put on a rack to cool. Enjoy!