Ginger Nut Cookies

It's the cookie exchange for Secret Recipe Club! I was assigned to Claire K Creations, and found these delightful cookies, just in time for pre-Christmas cheer. Claire lives in Australia, and she's lucky enough to live in walking distance of a farmer's market. Here in snow covered Minnesota, I'd be happy to walk anywhere at this time of year! Anyway, I adapted her recipe slightly for American ingredients. These cookies have a really nice, light, ginger flavor. I have a molasses ginger cookie recipe that I love, and these ginger nut cookies are much more subdued, so it's nice to have a couple options when craving ginger!

Find even more great cookies below, and check out these fun link parties: Inspiration Monday, Mix it Up, Melt in Your Mouth.

Ginger Nut Cookies

1/2 cup butter, softened
1 cup brown sugar
2 Tbsp. molasses
1 egg
2 1/2 cups flour
1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. pumpkin pie spice

In the bowl of an electric mixer, beat the butter and sugar together until smooth, creamy and fluffy. Add the molasses and egg and continue to beat until everything is just combined. Stir in the flour, baking soda, ginger and pumpkin pie spice by hand with a wooden spoon.

Use a tablespoon of dough at a time and roll it into a ball. Place the dough balls on parchment or silpat-lined baking sheets at least 1 inch apart. Flatten each dough ball slightly.

Bake the cookies at 350 for 15 minutes or until they start to turn golden. Leave them on the trays to firm for about 5 minutes then transfer them to a wire rack to cool completely. Store cookies in an airtight container. Makes 2 dozen cookies.

An InLinkz Link-up