Molasses Ginger Raisin Cookies

Molasses Ginger Raisin Cookies might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 134 calories. This recipe serves 24. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. Plenty of people made this recipe, and 243 would say it hit the spot. Head to the store and pick up all purpose flour, ground cloves, dark brown sugar, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Nutmeg Nanny. With a spoonacular score of 7%, this dish is very bad (but still fixable). Try Molasses Raisin Cookies, Grape Molasses Raisin Cookies, and Raisin Molasses Gems Cookies for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by 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.

2. 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.

3. 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.

4. 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.

5. Let cookies cool on the baking sheet. Continue baking until all the dough has been used.

Nutrition Information:

covered percent of daily need