Sugar, spice, and everything nice

I LOVE fall. I don't think I've always felt this way. In fact, I can remember when summer and winter were the "best" times of year, and fall was just an unfortunate segue between them. As I've gotten (slightly) older though, I've come to realize that fall is an amazing time to enjoy some of my favorite things: hot chai, pumpkin, hot coffee, sweaters, hot cider, candles, hot tea, movie nights, hot....ok, any hot beverage. And gingerbread! Although you can definitely eat gingerbread year-round, somehow I swear it tastes better when it's cold and rainy outside and you're snuggled up in your fleece pajamas that your mom got you for Hanukkah last year (I can't be the only one with a pajama-giving mother). These cookies are perfectly spiced, and they stay soft for days if they don't get eaten up right away! I like to chill the dough for a bit, because it helps with shaping the cookies. My brother likes to dip the cookies in his coffee; I prefer to eat them with my new favorite tea, "Sweet Harvest Pumpkin" tea from Celestial Seasonings.  I was worried it would be too fake-pumpkin tasting, but it seems perfect to me. What's your favorite "seasonal" tea? Has anybody tried any other good pumpkin teas?

Soft Gingerbread Cookies

2 1/4 cups all-purpose flour (can use half whole wheat)

2 tsp ground ginger

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup butter, softened (room temp.)

3/4 cup white sugar

1/4 cup brown sugar, packed

1 egg

1 tsp vanilla

1 tbsp water

1/4 cup molasses

Extra white sugar for rolling

1. Preheat oven to 350 degrees F (if chilling the dough, preheat when you're ready to bake the cookies). Line cookie sheets with parchment paper or silpats.

2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

3.  In a separate bowl (I used my stand mixer), cream together the butter and sugars until light and fluffy. Beat in the egg, then add the water, molasses, and vanilla.

4. Gradually stir the sifted ingredients into the molasses mixture.

5. Chill the dough for 1 hour (optional, but I highly recommend it!).

6. Fill a small bowl with the extra white sugar. Drop tablespoon-sized balls of dough into the sugar, and roll around until coated. Place the balls 2 inches apart on the cookie sheets, flattening slightly. 

7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Enjoy!!

(Recipe adapted from http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx)