Autumn Spice Cookies

Garrison Wayne


I love molasses and spice together in many baked goods. Sometimes though, there is a bit too much molasses that overwhelms the experience. This new recipe of mine is light on the molasses and fairly generous with a variety of spices. The result is a light brownish tan cookie bursting with the tastes of the Fall Season. These are soft textured and remain moist for a good amount of time, if stored correctly. They are great on the first day, but, as anything with an abundance of spice.....they just get better and better as they age.
Autumn Spice Cookies are a sure shot baking delight.


☆☆☆☆☆ 0 votes

28 cookies
15 Min
30 Min


  • 1 1/2 stick
    unsalted butter, softened
  • 1/3 c
    white sugar
  • 2/3 c
    dark brown sugar
  • 1/2 tsp
  • 1 large
    egg, beaten
  • 2 Tbsp
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3/4 tsp
  • 3/4 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
  • 1/8 tsp
    ground cloves
  • 2 c
    all purpose flour
  • 1/4 c
    powdered sugar, for rolling

How to Make Autumn Spice Cookies


  1. In a large mixing bowl, place all ingredients, except flour and powdered sugar. Mix well with hand mixer or use your stand mixer with paddle.
  2. Add flour and mix just until incorporated.
  3. Make balls from dough about 1 1/4 inch. Roll balls in powdered sugar and place up to 12 at a time on an ungreased cookie sheet.
  4. Bake in a 375 degree oven ( 350 for convection) for about 10 minutes. Remove from oven and cool completely on rack before storing in airtight container. Makes about 28 cookies.

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