Chewy Ginger Raisin Cookies
These cookies are perfectly spiced with ginger, cinnamon, cloves and molasses with lots of raisins. Delicious any time of year, but they are perfect for Christmas holiday baking!
I do lots of baking over the holidays. Christmas is filled with baking squares, cookies, tarts and more! This chewy ginger raisin cookie is one of my favourites that I bake over the holidays and is always very popular.
What Makes These Cookies So Good?
- Amazing Texture – this cookie is chewy in the centre but also has a sugary crisp on the outside.
- Simple To Make – these are a very easy prepare to bake and result in a constantly perfect cookie.
- Spiced Flavour – the combination of ginger, cinnamon, cloves and molasses is so good, especially for holiday cookie trays!
- Make Ahead – if packed in an airtight container, these cookies stay fresh for days. You can even keep them in the freezer as they thaw and still taste amazing.
Tips For Making Cookie Dough
- Mix Wet And Dry Ingredients Separately – I like to cream together the butter, sugars, egg and molasses first. In a separate bowl, sift together all the dry ingredients like the flour, spices, baking soda and baking powder.
- Slowly Add Dry Ingredients to Wet – with the electric mixer going, slowly beat the dry ingredients to the wet mixture.
- Add Raisins – mix in the raisins to the cookie dough until well combined.
Make dough ahead – If desired you can make the dough ahead. Then, I shape it into a large ball or log and wrap it in plastic wrap. Place in the fridge, where it is good for a day or two. Then, when you are ready to bake, take out of the fridge and shape into individual cookies.
Shape Individual Cookies
Use a tablespoon to scoop out some of the cookie dough. Roll the dough between your hands till it forms the shape of a ball. I look for the cookie dough balls to be about 1 1/2 inch in size. This will result in a nice sized cookie that is thick enough for a chewy centre.
Roll In Sugar
Shape the dough in 1 1/4 inch balls. Roll in sugar and place on a baking sheet lined with parchment paper.
Make sure to give enough space to the cookies since they will spread a bit while n the oven. There is enough cookie dough for 2 or 3 trays of cookies, depending on the size of the baking sheet.
How Long To Bake Cookies
These chewy ginger raisins cookies do not take long to bake. Put them into a 350F preheated oven for 10 to 12 minutes. The cookie will spread out into a circle. You are looking for the edges of the cookies to just start to brown slightly and the tops to crack.
Be careful not to over-bake the cookies. I will watch them closely for those last couple of minutes, and right when they seem ready, I pull them out of the oven.
Let the cookies rest on the baking sheet for about 2 minutes after they come out of the oven, and then transfer them to a rack so they can cool completely. Letting them rest for a bit on the baking sheet will help the cookies hold their shape and also ensure that the edges are nice and crisp while the centre is still soft and chewy.
More Cookie Recipes!
These chewy ginger raisin cookies are a regular on my holiday baking tray. Here are a few more sweet treats that are perfect for Christmas, or any other time of the year!
- Raspberry Thumbprint Cookies – buttery cookies with a nutty coating and a dollop of raspberry jam.
- Classic Snickerdoodle Cookies – a soft and chewy cookie with a cinnamon sugar coating.
- White Chocolate Cranberry Shortbread – a classic shortbread with lots of creamy white chocolate and dried cranberries.
- Butterscotch Toffee Chocolate Fudge Cookies – The name of this cookie says enough about how amazing it is!
Chewy Ginger Raisin Cookies
Ingredients
- 3/4 cup butter , softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1/4 cup molasses
- 2 1/3 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2/3 cup raisins
- 1/3 cup sugar
Instructions
- The first step is to mix together the wet ingredients. Beat together the butter, 1/2 cup white sugar, brown sugar, egg, vanilla and molasses. Mix until smooth and creamy.
- In a separate bowl, whisk together the flour, ginger, cinnamon, ground cloves, salt, baking soda, and baking powder.
- Slowly beat the dry ingredients into the wet mixture. Beat until the cookie dough is well combined.
- Mix in the raisins.
- Roll the dough into 1 1/2 inch balls. Place the remaining 1/3 cup sugar in a shallow bowl. Roll the ball of cookie dough in the sugar until completely coated.
- Place the balls on a cookie sheet lined with parchment paper.
- Bake in a 350F oven for 10-12 minutes. The cookies should spread and flatten slightly as well as develop cracks on the top of the cookie.
- Allow the cookies to cool on a wire rack.
Nutrition
Per serving:
First published in 2011. This recipe is adapted from Better Homes and Gardens 2001 Christmas Cookies magazine.
