Here’s a recipe for Brown Butter Spice Cookies, which are perfect for fall.

2¼ cups of flour

¼ teaspoon salt

1 cup of molasses

½ cup packed dark brown sugar

¼ cup sugar

½ teaspoon vanilla

1½ teaspoons Bob Red Mills baking soda

1 egg (room temp)

1½ sticks unsalted Irish butter (Kerrygold)

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon allspice

1/8 teaspoon mace

For garnish, ½ cup sugar in the raw

Large piece parchment paper

Brown butter in a small sauce pan, on medium heat until it browns. Remove from heat and pour into a bowl, scraping any brown bits that might have stuck to the pan. Cover with plastic wrap and place into refrigerator until butter solidifies. You do not want to burn your butter. You want the butter cool and creamy.

While butter is cooling, measure out dry ingredients and sift into a bowl. Then use a piece of parchment paper, transferring all dry ingredients onto the parchment paper.

When butter is cool and soft enough to cream with sugars, combine with the sugars and vanilla. Mix until light and fluffy. Scrape down bowl. Add egg. Mix. Pour in molasses. Mix. With your mixer off, add dry ingredients and mix on low speed. Don’t overmix. Scrape mixer, making sure ingredients are incorporated.

Scrape batter into bowl, cover and place in refrigerator until batter is firm approximately 2 hours. Preheat oven to 375 F. Use a medium-sized ice cream scoop and roll each cookie into a ball. Place the cookie into the sugar, making sure sugar lightly coats the entire cookie. Place on parchment paper, flatten slightly with the bottom of a drinking glass. Bake for 8-10 minutes. Keep an eye on these cookies, as they brown quickly. Keep on baking sheet for a minute or two until set. Remove and place on a cooling rack.