Ginger Fall Leaves Cookies

Warm cookies and wine? Yes, please! Savor the sweet spices of ginger, cinnamon and molasses with our Bonterra Merlot. Spoiler: we sort of planned it that way. Bake up these Ginger Fall Leaves Cookies (don’t forget to opt for organic ingredients), invite some friends over and share a bottle of Bonterra!

Ginger Fall Leaves Cookies


  • Recipe
  • 3 cups all-purpose flour
  • 1 1⁄2 tsp. baking powder
  • 3⁄4 tsp. baking soda
  • 1⁄4 tsp. salt
  • 1 tbsp. ground ginger
  • 1 3⁄4 tsp. ground cinnamon
  • 1⁄4 tsp. ground cloves
  • 6 tbsp. unsalted butter
  • 3⁄4 cup dark brown sugar
  • 1 large egg
  • 1⁄2 cup molasses
  • 2 tsp. vanilla
  • 1 tsp. finely grated lemon zest (optional)


  1. In small bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In large bowl beat butter, brown sugar, and egg on medium speed until well blended.
  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic. Let stand at room temperature for at least 2 hours or up to 8 hours.
  6. Return dough to room temp before using. Preheat oven to 375 deg, and grease or line cookie sheets with parchment paper.
  7. Place 1 portion of the dough on a lightly floured surface.Sprinkle flour over dough and rolling pin, and roll dough to a scant 1/4-inch thick.
  8. Cut out cookies with desired cutter, and space 1 1/2-inches apart, and bake 1 sheet at a time for 7-10 minutes
  9. Remove cookie sheet from oven and allow them to stand until firm enough to move to a wire rack.
Categories: Recipes
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