Within the last week, two of my friends asked me to recommend a cookie recipe that incorporates fall spices. I quickly realized I didn’t have any go-to spice cookie recipes that weren’t simply ginger molasses! I’ve tried some spiced cookies before, like Ovenly’s mustard spice cookies, but nothing has stood out as cookie that makes me feel like fall. I took to the internet to see what kind of fall spice cookies I could find, and didn’t find anything noteworthy.

I figured it was up to me to put something together! After a few different attempts testing variations and spices, I’ve come up with something that makes me think of fall when I eat it: f’all spice cookies! (a.k.a. f[reaking]’all [the] spice[s] cookies).

Keep reading for my original f’all spice cookie recipe. These are fairly flat cookies (think ginger snaps) with slightly crisp edges and a soft middle – a fine balance! A general note before you bake: I enjoy bold flavours – if you prefer a simpler cookie, adjust the spices to suit your taste preferences but please give it a try as-is first!

Fall Spice Cookies

Yield: about 36 cookies

Notes: Be sure to leave enough time for the dough to chill (at least an hour) before baking. I tried this recipe both with chilled and room temperature dough. Chilling it will prevent it from spreading out too much and will slow down the baking, providing a softer cookie. If you don’t have time to chill the dough, err on a shorter baking time.

Below are a few options for finishing the cookies. I encourage you to try more than one and see which you prefer, or come up with your own combinations!

1. Keep them plain!
2. Crunchy Cardamom (see below)
3. Cinnamon Sugar (see below)
4. Molasses Glaze (see below)

Cookie Ingredients:

Dry

• 2 cups all-purpose flour
• ¾ tsp baking soda
• ¼ tsp baking powder
• 1 tsp ground cardamom
• ¾ tsp ground cinnamon
• ¾ tsp ground ginger
• ¾ tsp ground black pepper
• ¾ tsp salt
• ½ tsp allspice
• ¼ tsp ground cloves
• ¼ tsp Chinese 5 spice

Wet

• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 Tbsp molasses
• 1 large egg

Cookie Finishing Ingredients:

Crunchy Cardamom:

• 3 Tbsp raw (turbinado) sugar
• ½ tsp ground cardamom

Cinnamon Sugar:

• 3 Tbsp granulated sugar
• 1 tsp ground cinnamon

Molasses Glaze:

• ½ cup confectioners’ (icing) sugar
• 1 Tbsp molasses
• 1 ½ Tbsp milk

Cookie Directions:

1. Line two cookie sheets with parchment paper.
2. Sift together the dry ingredients in a medium bowl. Whisk in any larger bits that are leftover in the sieve.
3. In a large mixing bowl or the bowl of your stand mixer, cream the butter on medium-high until it lightens in colour, about 1-2 minutes.
4. Add the sugars to the butter, and beat on medium-high until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula.
5. Add the molasses to the butter mixture and beat on medium-high until just incorporated, about another 1-2 minutes.
6. Add the egg and beat on medium-high until incorporated, about 1-2 minutes. Scrape down the sides of the bowl again.
7. Add the flour mixture and mix on low until just combined.
8. Measure out roughly Tablespoon-sized scoops of dough and roll into little balls (roughly 1 inch in diameter).
9. Using the flat bottom of a glass, gently press down on each dough ball until they are roughly between ⅜ and ½ inches tall. They are now dough discs!
10. If using the Crunchy Cardamom or Cinnamon Sugar finishing option, combine the two ingredients in a small or medium bowl and whisk to incorporate.
11. One-by-one, place each dough disc in the finishing option bowl of your choice and liberally coat with the sugar/spice combo. Transfer each dough disc onto the prepared cookie sheet. For baking, they will need to be spread about 2 inches apart.
12. Put prepared dough in the fridge to chill for about one hour.
13. Preheat the oven to 350°F.
14. Bake cookies in the centre rack of the oven for 10-13 minutes (mine came about the best just before 12 minutes). They should be slightly darker brown around the edges.
15. Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to cooling rack to cool completely.
16. If using, prepare the Molasses Glaze: combine sugar, molasses, and milk in a small to medium bowl and whisk to combine. I used the glaze on the plain cookies, but feel free to mix it up!
17. If using, allow the Molasses Glaze up to an hour to set.
18. Eat the cookies and fill yourself up with fall coziness.

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