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Fall as far as I’m concerned is ginger cookie season. I will eat them all year but my favorite time to eat ginger cookies is in the fall. So for my fall party the other night I made these. As the Barefoot Contessa suggests I made the dough several days earlier and kept that in the refrigerator in a sealed container. Then on the morning of the party I baked them.

Here’s how I made them.

Recipe for the Ultimate Ginger Cookie. I LOVE most every recipe from the Barefoot Contessa. This one comes from Barefoot Contessa at Home. Her recipes are delicious. And available on line. But her cookbooks are sublime! Every cookbook of hers is gorgeous with photos for every single recipe. My birthday is in December and her latest cookbook is ALWAYS on my requested gift list.

Note: The recipe calls for chopped crystallized ginger. The best I’ve found is from Whole Foods. It’s evenly chopped, soft and fresh. It was $9.99 per pound. Some grocery stores carry it and it’s too hard to chop. Go for the softer type. It’s worth hunting for.

Also the recipe calls for baking them for exactly 13 minutes. Do this too as it results in a soft centered but slightly crisp outer texture. Truly perfect!



Here I am baking these cookies several days before my party. It was a warm evening so I wore a cute pair of JJill cream and black gingham pants with a Talbots chambray shirt. I added a silver multiple strand beaded necklace from Evereve that nicely fills in my open neckline. My shoes were black leather flat Stuart Weitzman sandals with a burnished silver chain detail. And of course my apron with roosters on it came from William Sonoma.


I displayed these gorgeous cookies in a large ceramic pumpkin bowl that I purchased on line several years ago. Here’s a cute one for the fall season I loved the brown cookies with the orange background, don’t you? Make these cookies this weekend. You won’t be disappointed! Happy first official fall weekend.🍁🎃🍂! Stay tuned for my fall blog party final post hopefully tomorrow!

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