Tuesday, November 8, 2011

Fall Flavors

by Kelly Flynn, from Maggie Sefton's New York Times Bestselling Knitting Mystery series. UNRAVELED, June 2011, 9th in the series.

I love the Fall holiday season. The crisp smell of leaves in the air, the chilly nights, yes. . .even the chillier days. We're lucky here in Fort Connor, Colorado, because we have over 320 sunny days a year. So, even if it's cold outside, we have gorgeous sunshine in a beautiful blue sky to warm us up.

Another reason I love the Fall holidays is because of all the yummy holiday food. I'm not much of a cook. Heck. . .if I can't nuke it, it's not happening. But, I did manage to learn how to make my Aunt Helen's recipe for gingersnap cookies. Once The Gang (aka all my friends) tasted them, I had to start making them for every occasion. And, since food is usually present in all our get-togethers, I've gotten pretty good with my one-and-only recipe.

I thought you guys might enjoy making Aunt Helen's recipe for some of your holiday get-togethers. Here it is. Enjoy!

Aunt Helen’s Gingersnaps

(These cookies are meant to be soft and chewy, not crispy).

2 ½ cups all-purpose flour
1 Tablespoon plus 2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 ½ sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg, room temperature
¼ cup unsulphured molasses
2 Tablespoons freshly grated lemon peel
¼ to ½ cup granulated white sugar

Heat oven to 350 degrees. Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda, and salt in a small mixing bowl. Cream butter and brown sugar together in a medium bowl, mixing well for at least two minutes until well-blended, pale and fluffy, scraping bowl with rubber spatula. Beat in egg, then molasses and lemon peel until blended. Slowly add half the flour mixture, mixing with wooden spoon just until blended, then add remaining flour, mixing in well.

Cover bowl with plastic wrap and chill for 15 minutes. Then take out and roll rounded tablespoons of dough into 1 ¼ inch balls (approx.). Roll balls in granulated sugar and place 2 inches apart on prepared cookie sheets(s). Bake just until puffed and cookies look dry---anywhere from 9 minutes to 14 minutes, depending on your oven. (Do not overbake or cookies will become hard). Carefully remove with metal spatula to wire rack to cool. Makes approximately 32 cookies.

I usually double this recipe when I make it, because those amounts are easier to work with. But--be prepared to make a lot of cookies.


  1. I'm looking forward to reading this book and making the gingersnap cookies. Although I'll be making them for Winter Solstice.

  2. Those look delicious! Must try 'em.

  3. Hi Kelly...Just saw Heathers tweet....Will try the Ginger Snap Recipe...Very Special Since its Aunt Helens "UnRaveled" will be read soon..Have followed The Series of course..
    Happy Holidays To All...

  4. The cookies sound like a tasty treat for a cold winter's day...as does the book!

  5. Yum yum, these look delicious. Hayley makes something similar, only without the lemon. Gotta try these...

  6. By Maggie for Kelly Flynn:

    Nora!---Hey, Winter Solstice is a great time for Gingersnap cookies. Enjoy! How do you celebrate the Solstice?

  7. For Kelly:

    Janet---They are super yummy. Let me know how you like them. Thanks, janet.

  8. For Kelly:

    Susan---Let me know how you like them. And I hope you're enjoying keeping up with our adventures.

    Erika---They're a perfect treat for a cold Winter day or a chilly Fall one, too.

    Lucy---The lemon is what makes these cookies so special, I think. Let me know how you like them.