Chewy Ginger Cookies with Raisins

Name: Chewy Ginger Cookies with Raisins
Prep time: 15 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour (spooned and leveled); 1 tablespoon ground ginger; 1 teaspoon baking soda; 0.5 teaspoon fine salt; 1 stick unsalted butter, room temperature; 1 cup granulated sugar; 0.25 cup finely grated peeled fresh ginger; 1 large egg; 0.333 cup unsulfured molasses; 0.75 cup raisins; Sanding sugar, for rolling

3.5

(14)

1 Review

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

40 mins

Yield:

2 dozen

Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.

Ingredients

2 cups all-purpose flour (spooned and leveled)
1 tablespoon ground ginger
1 teaspoon baking soda
½ teaspoon fine salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
¼ cup finely grated peeled fresh ginger
1 large egg
⅓ cup unsulfured molasses
¾ cup raisins
Sanding sugar, for rolling

Directions

Whisk together flour, ground ginger, baking soda, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in fresh ginger, egg, and molasses. Beat in flour mixture; fold in raisins. Scoop dough into 1 1/2-inch balls onto a parchment-lined baking sheet. Refrigerate until firm, 30 minutes.
Preheat oven 350 degrees, with racks in upper and lower thirds. Roll balls in sanding sugar; place, 2 inches apart, on two parchment-lined baking sheets. Bake until centers are just set, 16 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely.

Cook's Notes

Store in an airtight container, up to 1 week.