Chewy Gingerbread Raisin Cookies

Recipe By:
Steve G
  • Currently 5.0/5 Stars.
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Chewy Gingerbread Raisin Cookies
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  • Total Time 29 min Ico-add
  • Yield 24 Servings
  • Level Medium

These tender cookies are soft and chewy at the center with perfectly crisp edges. With the raisins, ginger, cloves, cinnamon and a great texture, I like to think of them as ginger snaps with more personality...
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Ingredients

  • 3/4 cup butter, melted
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup raisins
  • Sugar for rolling
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Directions

  1. 1. In a bowl mix together the melted butter, sugar and egg until blended. Stir in the molasses.
  2. 2. Combine the flour, baking soda, salt, cinnamon, cloves, ginger and raisins; fold into the molasses mixture. Cover and chill dough for a couple of hours or overnight.
  3. 3. Preheat oven to 375 degrees F.
  4. 4. Roll dough into 1 inch sized balls and roll them in the remaining white sugar. Place cookies 2 1/2 inches apart onto ungreased baking sheets lined with parchment paper or silicone baking liners.
  5. 5. Bake for 8 to 10 minutes in the preheated oven.
  6. 6. Let them rest on the cookie sheet for a few minutes before transferring them to wire racks to cool.
  7. 7. Note: This dough freezes well so you can roll them into balls and freeze them and roll them in the sugar and bake them later. They may take an extra 1 or 2 minutes in the oven this way but you can make as many or as few as you like.
 
 
  • Did you know?

    Although India is a major producer, Nigeria is the world's biggest ginger grower. But, while China's cultivation area is smaller their productivity is greater and their ginger shipments increase each year in response to growing world demand.