Is it too early? I don't think it's too early. Do you think it's too early? O.K. then if it's not too early I'll bake a fall cookie. Come on. It's Gingersnap time. Just so you don't think I have totally lost it I have to tell you we were just sitting here thinking we would like something sweet and I had this recipe I changed around that I wanted to try for a fall post on the blog. Well, no time like the present. I whipped them up, baked them, took a few pictures and here you have it, Gingersnaps. I am usually not a milk drinker but for a few things it is a must. Gingersnaps is one of them. I have to dunk them before I take a big bite. Yum! O.K., now we can go back to summer.
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
1/2 cup butter
1 cup brown sugar
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Sugar for rolling the cookie dough in before baking.
Mix with an electric mixer or stand mixer the butter, sugar, molasses, and egg. In separate bowl whisk together the flour, baking soda, ginger, pumpkin pie spice, and salt. Add the flour mixture to the wet ingredients and mix just until totally combined.
Use a small tablespoon scoop to make one inch balls. Roll ball into sugar and set on prepared baking sheet. When you are finished putting them on the baking sheet take a glass and push down with the bottom of the glass slightly on each dough ball. This will help you not to have a domed cookie after baking.
Bake 10 minutes. They may not look like they are done but if you bake them to long they will get hard.
When cooled you should store them in a zip lock bag so they will stay soft.