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Molasses Ginger Raisin Cookies

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These sweet and spicy molasses ginger raisin cookies are perfect served alone or dipped in a cold glass of milk. Delicious on your holiday cookie tray.

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Rate this recipe 4.6/5 (8 Votes)

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses (not black strap)
  • 1 large egg
  • 3/4 cup white whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup raisins
  • 1/2 cup candied ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cup white sugar

Details

Servings 2
Preparation time 15mins
Cooking time 40mins
Adapted from nutmegnanny.com

Preparation

Step 1

Preheat the oven to 350 and line 2 baking sheets with parchment paper or silpat liner.

In the bowl of an electric mixer add butter and sugar. Blend on medium speed until well combined and fluffy.

Add in molasses and egg, beat to combine.

In the bowl of a food processor add white whole wheat flour, all purpose flour, raisins, candied ginger, baking soda, salt, cinnamon, ginger and cloves. Processes until the raisins and candied gingers are slightly minced.

While the mixer is running on low speed slowly add in flour/raisin/ginger mixture to the butter/molasses mixture. Raise the speed to medium on the mixer and mix until combined.

The dough will be sticky but roll the dough into 2 inch balls and roll into white sugar.

Place onto the baking sheet and slightly flatten (just pushing down the top of the ball) to insure even sized (and round) cookies. I like to bake 6 cookies per baking sheet. This leaves enough room for spreading and no touching.

Add cookies to the prepared baking sheet and bake for about 9-11 minutes. You want the cookies to be a little soft when pulling them out of the oven so when they cool they are still soft.

Let cookies cool on the baking sheet.

Continue baking until all the dough has been used.

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