September has always been one of my most favorite months! It’s that time when you start planning thanksgiving and christmas holidays with friends and families. When your kitchen starts bustling with happy sounds of freshly baked cookies and pies. When the first few autumn leaves starts to fall. When the temperatures slowly begin to cool into a lovely sweater weather. When you finally realize that you finally won’t look silly wearing your fuzzy socks around the house!

Yes, September is definitely a month to enjoy and relax in. To take the kids out for some ice cream one last time, and start ordering the amazing pumpkin spice latte from Starbucks!

These cookies define all these amazing and wonderful things! It’s all the beautiful poems put into one. All the autumn excitement and prep for the holidays. Simply perfect for the early morning hours with a cup of hot tea or coffee as the little ones sleep in.

I don’t think you need a magnifying glass to see that I’m truly excited for this happy and jolly season! And to start off with these delicious cookies that will cause a delightful aroma in your kitchen!

Prep time:
10 minutes
Cook time:
12 minutes
Chill time:
Total time:
22 minutes
20 Cookies



1. Gather up all of your ingredients.

2. In a medium bowl, combine flour, baking soda, cinnamon, cloves, and salt. Set aside.

3. In a large bowl, cream butter and maple syrup until light and fluffy. Beat in egg and molasses. It might seem like it’s not coming together, that okay! It will smooth out once you put in the flour!

4. Gradually add in the flour mixture in two to three increments into the creamed mixture and mix well.

5. Roll into 1 1/2 inch balls. Place 2 inches apart on a baking sheet lined with parchment paper or a silicone mat. They will spread quite a bit!

6. Bake at 350 F. until puffy and lightly browned, 10-12 minutes.

7. Remove from the oven and let them cool a little bit on a wire rack.

8. Instagram your fall creation and enjoy!

Recipe notes

***You will get around 20 to 25 cookies out of this. If you’re making smaller cookies, you may get about 30 to 35 cookies. Just a heads up! So feel free to half the recipe according to your family portions:)

***The batter may be a bit runny and sticky when you touch it with your finger. You can use it as is, you’ll get a lot more softer cookies out of it. But if you want to, add in another 1/2 cup of flour and mix until just combined. Your cookies will be a little bit more denser this way.

***Though I did used maple syrup to make this sugar-free, you are more than welcome to use any kind of sweetener you like. Such as Monk Fruit, Honey, Sukrin Gold, Coconut Sugar, Stevia, or if you really want to, you can use regular white sugar, though I don’t recommend. (Check out my Sugar Blog Post for sugar substitutes!) Just keep in mind you will get a different result:)

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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