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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Tastes like a cake-like version of a gingerbread cookie. These have the perfect amount of ginger flavor (just enough to make them feel spiced but not actually spicy like eat a piece of crystallized ginger). This recipe came from one of those no-name cookbooklets that you find in the grocery store checkout line. You may need to include a bit more flour if you are like me when you measure flour. I spoon the flour into the measuring cup and level it off. This recipe might have been meant to scoop the flour into the cup but I found adding another 1/4 cup of spooned-in flour worked for me. It is a soft dough but should be manageable. You can try refrigerating it a little before baking. I also subbed 1/4 tsp orange extract for the grated orange peel because I wanted the ginger and molasses flavors to stand out more. If you use the extract, put it in at the same time you put in the vanilla extract. Either works.I got exactly 24 using a teaspoon cookie scoop. Enjoy! Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1 teaspoon grated orange peel |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
3/4 cup granulated sugar, divided |
1/2 cup butter, softened |
1/2 cup packed brown sugar |
1 egg |
3 tablespoons molasses |
1 teaspoon vanilla |
1 cup raisins |
Directions:
1. Preheat oven to 375 degrees. Grease cookies sheets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon in medium bowl; set aside.
2. Beat 1/2 cup granulated sugar, butter and brown sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add egg, molasses and vanilla; beat 1 minute. Add flour mixture and raisins; stir until blended.
3. Pour remaining granulated sugar (you may actually need more than the 1/4 cup that is left over - I used about 1/2 cup to make it easier to coat) into a bowl. Using a cookie scoop or a teaspoon, drop 1-inch balls into the sugar. (You probably want to do them one at a time or use a large, shallow bowl if you want to do more at a time.) Using your hands, roll the dough in the sugar until well coated. If your dough is soft, you may find it helpful to pour some sugar over the top of each dough ball before rolling it. The sugar will keep the dough from sticking to your fingers.
4. Place 1 1/2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are set and centers are slightly soft. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.
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