Every time I get knee-deep in autumn inspiration, it turns warm again.  Not hot, thankfully, but the kids are in shorts and a couple of our ceiling fans are on.  But it’s too late for me.  I’m hopelessly giddy that October is here.  Thanksgiving is right around the corner (Canadian blogger, remember), the leaves have begun to turn, and my favourite month has arrived, kicking off my favourite quarter of the year!

Never too much spice

Seriously, can there be too much when it comes to warm, comforting spice flavours?  Sipping autumn spiced coffee has been wonderful on the cooler days we’ve had (and easier on the wallet than specialty coffee creations).  And with it, I’ve enjoyed these cookies, made with the same intense cinnamon that supports the coffee syrup.  Modelled after a favourite in our house, gingersnaps, these little nuggets aren’t quite as intense.  The cinnamon shines through nicely, though, and the texture is just what you expect from a chewy spice cookie.  I made them for church snack and they were devoured quickly, with requests from one teen in particular to make them again.

Cinnamon Snaps

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
Granulated sugar for rolling

Preheat oven to 350F.

In a large bowl, cream the butter and the brown sugar together until light and fluffy.  Beat in egg and molasses.  Add in the flour, baking soda, cinnamon and salt and mix well.  Roll the mixture into 1 inch balls, and then roll them in the granulated sugar.

Place the cookie balls 2 inches or so apart on parchment lined baking sheets.  Bake for 10-12 minutes or until cookies are set and tops are cracked.  Remove to wire racks to cool.

Makes about 4 dozen.