These delicious cookie recipes are perfect for Fall. From festive flavors like spicy ginger to a creative twist on the classic chocolate chip cookie- there's no shortage of inspiration here to spice up your baking at home this season.
Spiced Praline Meringues
Recipe by: Yotam Ottolenghi, Author of Sweet
Image source: Epicurious
- 1/3 cup (50 g) blanched slivered almonds
- 1 1/2 cups (300 g) granulated sugar
- 2 tbsp water
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- Finely grated zest of 1 large orange (1 tbsp)
- 1/4 tsp flaky sea salt
- 5 1/4 oz (150 g) egg whites (from 4 large eggs)
- Preheat the oven to 375°F/190°C.
- Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5–7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
- Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
- Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
- Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7–8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
- Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
- Place the meringues in the oven for 2–2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
Soft, Chewy Ginger CookiesRecipe by: Eliza Cross, author of Pumpkin it up
Image source: Eliza Cross
- 1 cup brown sugar
- 3/4 cup butter, softened
- 1 large egg
- 2 tablespoons unsulphured molasses (or substitute regular molasses)
- 2 tablespoons blackstrap molasses (or substitute regular molasses)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped crystallized ginger (optional)
- granulated sugar for rolling
- Preheat the oven to 375 degrees F.
- Mix the brown sugar, butter, egg and molasses together in a medium bowl until well-blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Mix the dry ingredients into the egg mixture and stir until well blended. If you're using the optional chopped crystallized ginger, add it now and and mix well. The mixture will be somewhat sticky and can be refrigerated for a little while, but it’s not necessary.
- Using a dining teaspoon, shape the dough in walnut-sized balls (try to get a few pieces of candied ginger in each) and roll in granulated sugar. Arrange on prepared baking sheet 2 inches apart and sprinkle with a little more sugar, if desired.
- Bake just until edges are done, tops are crackly, and centers are still soft, about 10 to 12 minutes. (For chewy cookies, don’t overcook.) Cool on a wire rack. Makes about 3 dozen cookies.
Recipe by Christina Lane, author of Dessert for Two
Image source: Dessert for two
- ¼ cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon + ⅛ teaspoon baking powder
- ¼ teaspoon + ⅛ teaspoon baking soda
- ¼ teaspoon + ⅛ cinnamon
- ⅛ teaspoon kosher salt
- 3 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- 1 egg yolk from a large egg
- 1 tablespoon milk
- ¼ teaspoon + ⅛ teaspoon vanilla
- ¼ cup plus 2 tablespoons rolled oats
- ¼ cup plus 2 tablespoons chocolate chips
- ¼ cup chopped pecans
- ¼ cup sweetened flaked coconut
- First, preheat oven to 350°.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, beat the butter with an electric mixer for about 1 minute to loosen it up. Add the sugars and beat another 2-3 minutes until the sugar is well incorporated and the mixture is fluffy.
- Next, add the egg, vanilla, and milk and continue to blend. Finally add the flour mixture and beat until the dough just comes together.
- Stir in the oats, chocolate chips, pecans and coconut by hand.
- Chill this mixture in the fridge for at least 1 hour.
- Divide the dough into 12 balls and bake on a cookie sheet lined with parchment paper for 13-15 minutes until browned. Let cool on cookie sheet 1 minute, then move to a wire rack for cooling.
Healthy 3-Ingredient Pumpkin Cookies
Recipe by: Arman Liew, Author of Clean Sweets
Image source: The Big Man's World
- 2 1/2 cups of rolled oats gluten-free if needed
- 1 cuppumpkin puree, not pumpkin pie filling
- 3 tablespoonmaple syrup can use agave nectar
- 1 cupchocolate chips optional
- Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, pumpkin, and syrup, and mix well. If adding chocolate chips, fold them through.
- Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Bake for 10 minutes.
- Remove and allow to cool on the sheet.
Sweet Potato Sugar Cookies with Marshmallow Topping
Recipe by: Erin McDowell, Author of The Fearless Baker
Image source: Pure Wow
- ½ cup (113g) unsalted butter, at room temperature
- ¾ cup (159g) light brown sugar
- ½ cup (99g) granulated sugar
- 1½ teaspoons pure vanilla extract
- 1 cup (230g) sweet potato puree
- 2 cups (241g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 15 jumbo marshmallows
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, sugar and vanilla extract until light and fluffy, about 5 minutes. Add the sweet potato puree and mix to combine. Scrape the bowl well and mix for 1 minute more.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add the flour mixture to the bowl of the mixer and mix on low speed until the mixture is evenly combined about 1 minute.
- Scoop the dough into ¼-cup mounds onto the prepared baking sheets. Stagger the cookies, leaving at least 2 inches between them.
- Transfer to the oven and bake until the cookies are lightly golden around the edge and spring back lightly when touched in the center, 10 to 12 minutes. Add a marshmallow to the top of each cookie and press it gently into the cookie. Return the cookies to the oven and bake until the marshmallows have melted over the surface and toasted slightly, 7 to 9 minutes more. (If any of the marshmallows start to slide off the cookies, you can use a small metal spatula to nudge them back in place—they will slide right back!) Cool completely before serving. Store leftovers in an airtight container at room temperature.
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