This is the quintessential cookie that signifies fall is in full swing and the holidays are soon to follow. One of my all-time favorites, tough to stop at one and it just makes a cup of coffee taste that much better. Easy, reliable, and oh so satisfying.

INGREDIENTS
3/4 cup shortening, I use Crisco
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tsp. each cinnamon, ginger, ground cloves
2 tsp. baking soda
turbinado raw cane sugar, for rolling

DIRECTIONS
Preheat oven 375º
First, cream the shortening, sugar, egg, and molasses, until well combined and fluffy. Meanwhile, combine the dry ingredients and whisk them together. Next, add the dry ingredients to the sugar mixture and fully incorporate. Finally, take a small scoop of dough and roll into a ball, then dip and roll in the turbinado sugar to fully coat. Bake on an ungreased cookie sheet for about 10 minutes. Do keep a close eye on them, all ovens are different and that could affect the timing on these.

NOTES
If you don’t have turbinado sugar, not to worry, you could use regular sugar with similar results. The turbinado sugar just adds a little extra crunch that is a nice addition. Also, to add a bit more zip in the cookies, I often chop a bit of crystallized ginger and add it to the batter. Undoubtedly, whenever I do, I get rave reviews.

TIPS
Although many of you may already do this, I want to share this secret anyway. For all of you that have not tried this, I think it is a definite game-changer. This little trick comes in very handy when I’m baking with the little ones and I don’t want three dozen cookies in the house because, truth be told, I can’t stop eating them!

So, here it is. I make the cookie batter, cook what I want…maybe just one sheet pan full, for a small get together or just enough for me and my helpers. Then, I scoop the remainder of the dough, make dough balls and place them onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.

Then, after about 30 minutes in the freezer, pull them out, remove from the sheet pan and place them in a reclosable plastic bag. Make sure to mark the cookie name, cooking instructions, and the date. That way, you can pull them out, at a moment’s notice, you don’t even need to thaw them first and bake however many you want. I do this with all of my cookie batters, it’s a great way to keep us from eating two dozen in short order! Additionally, it is nice to have a selection of two or three to pick from at any given time.

Meet your new go-to cookie recipe. With three minor tweaks to the classic Toll House cookie recipe, these changes deliver major impact in the flavor department. The addition of espresso powder, along with more brown sugar than white, and double the vanilla extract, the flavor of these cookies is elevated to rock star status for me. Without a doubt, these are one of my all time favorites.

INGREDIENTS
2 sticks butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla
1 tsp. instant coffee or espresso powder
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate pieces
fleur de sal or Maldon salt, for finishing

DIRECTIONS
Preheat the oven to 375°.
First, beat the sugars and butter in mixing bowl until light and fluffy, about 3-4 minutes. Next, add the espresso powder and vanilla. Then, blend in the eggs, one at a time, and mix well. Add the combined flour, baking soda and salt; mix well to combine.

Finally, stir in the chocolate chips and scoop spoonfuls onto a non-greased (or parchment lined) cookie sheet and bake for 10-12 minutes, until golden brown. When done, remove them from the oven and immediately sprinkle a pinch of the finishing salt on each cookie. Allow to cool briefly and then try and resist these!

NOTES
Obviously, the addition of a cup of walnuts or pecans is always an excellent option. Because I have some that do not like nuts (crazy, I know), I often add nuts to half the dough and then everyone is happy!

To elevate this even further, you can try a really good baking chocolate, in bar form, then roughly chopped. Aside from the flavor which is a step up, the texture is a nice departure with the chunks instead of the morsels. Either way, you can’t go wrong.

Without a doubt, the best tasting sugar cookies out there!  I know, I know, everyone says that, but I promise you, my assertion is legit. Don’t you find that most sugar cookies taste rather bland? Well, these are decidedly not bland and I assure you, they do not disappoint. Please try them at least once and I don’t think you’ll ever revert to your old recipe. This one is a slight adaption from an old Betty Crocker cookbook that dates back literally decades…to 1969, a true relic!

My little ones love to decorate these for whatever the season or holiday. Whether it is just tinted sugar or a little fancier with royal icing, we all agree that they are the best tasting sugar cookies around. I hope you agree and don’t be shy about letting me know, either way.

INGREDIENTS
1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon pure vanilla
1/2 teaspoon pure almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
tinted garnishing sugar

DIRECTIONS
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Mix flour, baking soda and cream of tartar together and then add to bowl and combine until smooth. Wrap mixture in plastic wrap and refrigerate for 2 hours.