Raisin Molasses Cookies
Warm, spiced, and irresistibly chewy, these Raisin Molasses Cookies are a nostalgic treat perfect for any season. Made with rich molasses, plump raisins, and a fragrant blend of cinnamon, ginger, and cloves, these cookies deliver a delightful balance of sweetness and spice in every bite. Rolled in granulated sugar before baking, they develop a beautiful crackled surface and just the right touch of crispness on the outside while staying soft and tender on the inside. With a quick prep time of just 15 minutes and a yield of 24 cookies, this recipe is ideal for hosting, gifting, or simply indulging at home. Plus, the aroma of these spiced treats baking in your oven will fill your kitchen with cozy comfort. Whether enjoyed as an afternoon snack or served at holiday gatherings, these Raisin Molasses Cookies are guaranteed to please!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup brown sugar
- 0.5 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 1 cup raisins
- 0.25 cup granulated sugar
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter and brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the bowl and mix until well combined.
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Fold in the raisins using a spatula or wooden spoon until evenly distributed throughout the dough.
Place the granulated sugar in a small bowl. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops are slightly cracked. Be careful not to overbake; the cookies should remain soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 613.1 g | 223% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 380.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 623 mg | 48% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4072 mg | 87% | |
*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.
