Sunday morning I felt fall in the air. It only lasted about 2 hours or so, but I felt the old familiar Floridian feeling. For us, it only takes a minor temperature drop in the low 80’s, with a tad less humidity and we are ready to break out the pumpkins and carols. I hadn’t felt that excitement the last 2 years, but I felt it yesterday. I didn’t think I would get that back. I stood outside and felt excited and sad at the same time. It hurt and made me feel guilty to realize that life goes on after we’ve gotten far enough away from the highest peaks in our hills. Still, I was excited and felt refreshed to know that the magic was back. Maybe it finds its way back into our hearts through the cracks the heartache leaves behind or maybe it just wakes back up. Regardless, I’m happy it’s still there.
I’ve been away from this blog for a bit. It reminds me that my Dad isn’t here. Sometimes, that makes me sad for a few hours, but sometimes it makes me sad for a few days. He was the first person to “register” for my blog updates, which means his inbox gets the email…and that means he never gets to read it. That makes my heart hurt and my eyes water, but I know its part of the journey. Thank you to my friends for the gentle reminder to revisit this space.
My sweet son asked if we could do something fall-ish this weekend. He had felt it too. And so, we made ginger snap cookies. This recipe is an easy one that makes a hard snap on the outside, with a soft and chewy center. The perfect cookies to welcome fall with! Another favorite recipe from Flour.
- 3/4 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1 egg
- 2 cups AP flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground cloves
- granulated sugar for coating
- Mix together (with a stand mixer, hand mixer or wooden spoon) the butter, brown sugar, molasses and egg on low speed or until well combined.
- In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, salt and cloves until mixed well. Add the flour mixture to the butter-sugar mixture and stir until the flour mixture is totally incorporated into the dough and evenly mixed.
- For best results, transfer the dough into an airtight container and refrigerate overnight or for at least 3-4 hours.
- Once the dough has chilled, preheat the oven to 350 degrees.
- Place some granulated sugar into a bowl. One at a time, scoop out a heaping tablespoon of dough. Roll the dough in your hands to create the shape of a ball. Gently roll the dough balls into sugar, covering them entirely, and transfer them to the baking sheet, spaced 2 inches apart.
- Using a fork, gently press on the top in one direction, and then the other, creating a shallow checkered pattern.
- Bake for 13-16 minutes or until the cookies have cracked slightly on the top and are just barely firm to the touch.
- Makes 36 cookies