Raisin Gingersnaps
Delight in the warm, spiced flavors of Raisin Gingersnaps, a nostalgic cookie classic with a modern twist! These soft, crackly cookies combine the bold aromas of ginger, cinnamon, and cloves with the rich depth of molasses, creating a fragrant and irresistible treat perfect for any season. Tender raisins add a chewy sweetness that beautifully complements the crisp sugar-coated exterior. Ready in under 30 minutes, these cookies are an approachable bake for any skill level and pair wonderfully with a steaming cup of tea or coffee. Whether you're preparing for holiday festivities or satisfying a sweet craving, these Raisin Gingersnaps are a surefire crowd-pleaser. Perfect for gifting, snacking, or sharing, these homemade delights are guaranteed to fill your kitchen with cozy, inviting vibes!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 2 teaspoons Baking soda
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.25 cup Molasses
- 1 unit Large egg
- 0.5 cup Raisins
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda. Whisk together until well blended. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2 minutes.
Add the molasses and egg to the butter mixture and beat until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the raisins with a spatula until evenly distributed throughout the dough.
Scoop the dough into 1-inch balls (about 1 tablespoon each) and roll them between your palms until smooth.
Roll each dough ball in the reserved 1/4 cup of granulated sugar to coat evenly.
Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops have formed crinkles. For a crisper texture, bake towards the higher end of the range.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve with tea, coffee, or enjoy on their own!
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 593.9 g | 216% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 363.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 345 mg | 27% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
