Fall flavors are overwhelming with spices, ginger, and pumpkin. We didn't have any pumpkins or pumpkin puree so I decided to make ginger spiced cookies instead. The recipe is adapted from "Big Soft Ginger Cookies" on allrecipes.com. They smell so fragrant and they're quite yummy indeed.

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• Spiced Ginger Cookies:
• yield: 12 cookies
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• Ingredients:
• 1 cup and 2 tablespoons all purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1/4 cup and 2 tablespoon butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 2 tablespoons maple syrup
• 2 tablespoons granulated sugar for coating
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• Directions:
• 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cayenne pepper, and salt. Set aside.
• 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the maple syrup. Gradually stir the sifted ingredients into the wet mixture.
• 3. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. 
• 4. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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These are gorgeous

By  Bianca, at October 11, 2010 at 5:12 PM  

This recipe looks delicious. Are they really spicy? Also, your pictures have little pink speckles in them, what is that?

By  Anonymous, at October 27, 2010 at 6:57 AM  

Hello!

Bianca- Thank you!

Whatdeesays-Thanks for stopping by! :) These cookies are not spicy at all. They just have a hint of the pepper. The little speckles are pink colored sugar crystals I added just for decor.

By  la petite frog, at October 27, 2010 at 1:02 PM  

these look delicious! I took out the maple syrup and the cayenne pepper though, since I had neither...
and the dough wasn't that firm (it was rather sticky, actually) so I added more flour until I could actually shape them into little balls, but then they no longer melted down in the oven... what's the dough's consistency supposed to be like?

By  Karen, at November 1, 2010 at 2:57 PM  

Hello!

Sanjou- If you don't have maple syrup, you can try substituting it with molasses or honey. The dough should be slightly sticky just like regular cookie dough batter. Sorry about that! :)

By  la petite frog, at November 1, 2010 at 7:03 PM  

okay, I'll try those next time! and they were delicious ;)

By  Karen, at November 2, 2010 at 2:52 PM  

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