NORTHWOODS COOKS: Favorite fall cookies

These cookie recipes will carry an aroma of fall into your kitchen. Fresh from the oven they will also be a welcome treat for kids when they return home from school or for an after dinner treat for the whole family. Watch a slideshow to see photos and recipes of 15 fall favorite cookies at allrecipes.com.

Big Soft Ginger Cookies

2-1/4 cups all-purpose flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 Tbsp. water

1/4 cup molasses

2 Tbsp. white sugar

Preheat the oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Maple Cookies

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 cup real maple syrup

1 tsp. vanilla extract

2 tsp. baking soda

1/2 tsp. salt

4 cups all-purpose flour

1/3 cup granulated sugar for decoration

Preheat the oven to 350 degrees. Grease cookie sheets. In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1-inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly. Bake 8 to 10 minutes in the preheated oven. Let cool on a wire rack.

Mrs. Sigg’s Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1-1/2 cups white sugar

2 large eggs eggs

2 tsp. vanilla extract

2-3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 Tbsp. white sugar

2 tsp. ground cinnamon

Preheat the oven to 400 degrees. Cream together butter, shortening, 1-1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls. Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Iced Pumpkin Cookies

2-1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 cup butter, softened

1-1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

2 tsp. vanilla extract, divided

2 cups confectioners' sugar

3 Tbsp. milk

1 Tbsp. melted butter

Preheat the oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt and set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To make glaze, combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.