Soft Molasses-Raisin Cookies
Soft Molasses-Raisin Cookies
(10)
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| quick-n-easy | |
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| Total time: | |
| Yield: | a generous 4 dozen 2" cookies |
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup raisins, golden or regular
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- heaping 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup coarse white sparkling sugar, for coating; optional
Directions
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2) In a large mixing bowl, beat together the butter and sugar until they're well-combined. Beat in the molasses and the egg.
3) Combine the flour, raisins, baking soda, salt, and spices in the bowl of a food processor. Process till the raisins are coarsely chopped. Note: If you don't have a food processor and don't mind your raisins remaining whole, skip this step.
4) Add the flour/raisin mixture to the wet ingredients, beating just till thoroughly combined.
5) Scoop the sticky dough into 1" balls; a teaspoon cookie scoop works well here.
6) Roll the balls in coarse white sugar, if desired. This is easily done by sprinkling the sugar into an 8" cake pan, and dropping the sticky dough into the pan. Shake the pan to coat the dough balls with sugar.
7) Space the cookies on the prepared baking sheets, leaving about 2" between them.
8) Bake the cookies for 7 to 9 minutes. The centers will look soft and puffy; that's OK. Cookies baked for 7 minutes will be VERY soft; bake them for 9 minutes, they'll be firmer.
9) Remove them from the oven, and cool right on the pan; or transfer to a rack to cool. To maintain soft texture, store at room temperature once cookies are completely cool.
Yield: 52 cookies.
Reviews
04/15/2012- I made it with brown sugar with good results.
- 01/30/2012
- Love the texture, soft and almost pillow-like in the centers. Easy to throw together for such delicious results.
- 12/20/2011
- These cookies were wonderful- chewy and full of flavor. I'm usually not a huge fan of molasses cookies, but YUM! They were easy to make and were a great addition to our Christmas Cookie gifts.
- 10/19/2011
- I love this cookie dough! These cookies are awesome just the way they are. However, I made a few alterations - ever the experimenter, I couldn't help myself - that created a chocolate chip cookie that is just as gooey and bendy as these are! I substituted light corn syrup for the molasses, added an additional 1/4 cup flour to make up for the fact that the corn syrup is thinner than the molasses, omitted the spices, added 2 tsp vanilla bean paste and substituted chocolate chips for the raisins. Superb! My husband is usually a one or two cookie after dinner kind of guy, and he ate 5 of these over the course of the evening! I'm excited about the possibilities for bendy drop cookies of all types!
- 10/13/2011
- I cant say enough about these cookies. I have made them both ways, with and without sugar covering. Both are delish!! I also made with white whole wheat flour and added 1tbsp 2 tsp water according to KA instructions. They were perfect, couldn't tell the difference between white flour ones and these. Make them, you wont be disappointed!!!
- 08/20/2011
- Delicious recipe - the only thing I had to guess on was the state of the butter when adding it. Should it be cold, room temp, or soft/melted? I went with melted to help break down the sugar faster.
9 minutes was perfect for a firmer cookie. I made larger cookies with the tablespoon measure, which gave me about 32 cookies in the end. I found they do not "spread" as much as I thought they would during baking, so I could fit quite a few balls on one sheet.
I also substituted/modified the recipe as follows:
KAF White Whole Wheat Flour, instead of Unbleached All-Purpose
Addition of dashes of nutmeg and vanilla
Sugar in the Raw granules to coat the dough balls, rather than white sugar
A great way to use up molasses in the home!
The butter should always be room temp unless otherwise noted in the recipe. Glad you enjoyed them! ~JDT@KAF
- 08/09/2011
- These are delicious! I used golden raisins and coated them in demerara sugar (it's what I had on hand). They came out soft, but with a crunch on the outside.
- 07/17/2011
- Awesome! I made 40 cookies as I felt they would be a bit small with 52. I coated them in cinnamon sugar and substituted dates for about 3/4 of the raisins.
- 09/17/2010
- These are simply irresistible. I didn't want to run to the store just for crystallized ginger, so I omitted that and doubled up on the ginger powder. I baked mine for every bit of 9 minutes, and they are still soft. Can't wait to have these with my coffee in the morning.
- 07/21/2010
- Very nice flavor. The sugar topping crunch really complements the soft chew. I did not yield 52 cookies. I made 40 using the teaspoon scoop. Will definitely make again! Yummy!
P.S. The recipe forgets to instruct when to add the egg, but thankfully I caught it!
Thanks for catching that error. We'll get that corrected. Mary@KAF
