Disclaimer: There is no actual pumpkin in these cookies! I’m inspired to dig up a recipe for pumpkin chocolate chip cookies that a friend claims is her grandmother’s secret recipe.
Checking on my blog statistics for the last 30 days showed me that this recipe is my most popular one lately. I figured that I might as well republish to share with more people since it’s been four years since I first posted it.
Okay, that’s blowing my mind! This blog started out as a way to get my family to start trying out foods and it’s changed into so much more. In all actuality I had a plan to put together a family cookbook. In fact all my photos for the blog reside in a folder on my computer called “Cookbook 2009” because I wanted to document as many family recipes as I could. It turned out that blogging was a lot easier that putting together a cookbook. I did publish one called Linc Can Cook as a fundraiser for my kids’ elementary school around the same time as I started this blog. We broke even on the project which means I didn’t actually raise funds with the cookbook.
I’m happy that Try It You Might Like It as a blog serves as a kind of legacy for my kids. One day I’ll compile it all into a keepsake for them because I believe that family recipes connect us all through the ages.
Martha Stewart’s Pumpkin Spice Cookies
- 4 3/4 cups all-purpose flour
- 2 Tbsp baking soda
- 3/4 tsp salt
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 3/4 lb (3 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup molasses
Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.
(If you have an electric mixer you’ll want to use it but you don’t necessarily need it. My arm was sore from stirring but the cookies are just as good.) Combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat until just combined, scraping down the sides of the bowl after each addition.
Add molasses, and mix until just combined. Scrape sides of the bowl, and add dry ingredients. Mix until ingredients are just combined.
Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours. (I made the dough last weekend and froze the dough. You don’t even need to thaw the dough before baking.)
Heat oven to 350 degrees. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.
When completely cool, decorate with easy creamy icing.
See how this makes LOTS of cookies and there are 4 more stacks of cookies behind those ones. I chose a recipe for icing from Betty Crocker’s Cooky Book instead of the royal icing recommended on the Martha Stewart website.
Easy Creamy Icing
(adapted from Betty Crocker’s Cooky Book)
- 3 cups sifted confectioners’ sugar
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 3 Tbsp water
Blend sugar, salt and vanilla. Add water (adding more if necessary) until the icing is easy to spread. Place 1 teaspoon of icing on center of each cookie. With small icing spatula, spread icing with circular motion. Let icing set completely (2-3 hours) before stacking cookies.