Raisin Gingersnaps
photo by Tom H.
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
4 dozen
ingredients
- 3⁄4 cup shortening
- 1 cup sugar
- 1 egg
- 1⁄2 cup molasses
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 1⁄2 cups raisins
- sugar, to coat
directions
- Combine shortening, sugar, egg and molassas. Beat until incorporated.
- In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
- Chill in the refrigerator for 1 hour.
- Heat oven to 375 degrees.
- Shape dough into small balls (about 1 inch), roll in sugar.
- Place on lightly greased cookie sheet. Bake for 8-10 minutes.
- Remove and cool.
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Reviews
-
Unfortunately these did not turn out as I had hoped. Although I chilled the dough for more than one hour it was still too wet to handle. Thus, no rolling by hand but rather dropping by a scant tablespoon. <br/>This made 54 cookies and they baked for 9 minutes. They were soft when done and they stayed soft, to the point that they caked together in the cookie jar. I must say that the taste was nice, the spices gave them a kick, the raisins upped the cookies, I certainly do not regret trying them out.<br/>Thanks for posting.
RECIPE SUBMITTED BY
College Student, studying photography and communication.