Description
Deliciously spiced fall cookies that capture the essence of autumn with warm flavors and comforting textures.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 1 cup dried cranberries or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped nuts and dried fruit if using.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add chocolate chips or white chocolate for an extra treat!
- For a more intense flavor, let the cookie dough chill in the refrigerator for at least 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: fall cookies, autumn cookies, spiced cookies, pumpkin cookies, holiday cookies, easy fall desserts