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Molasses Ginger Raisin Cookies

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These sweet and spicy molasses ginger raisin cookies are perfect served alone or dipped in a cold glass of milk. Delicious on your holiday cookie tray.

I’m home!!! 15 days in sunny Grenada (did you follow along with me via Instagram?) was amazing but sleeping in my bed last night was borderline magical. As soon as I got home I took a shower, snuggled into my bed, rolled myself like a burrito in my king size comforter and slept for a solid 9 hours.


Then I woke up and had a freak out “OMG it’s almost Christmas and I have nothing planned for the blog!” Then I spent half the day trying to figure out what delicious dishes I should make for Nutmeg Nanny. I hope you like gingerbread because I have basically decided that this is the year I OD on the stuff.

So I guess before I actually give you everything else gingerbread I will give you these cookies. They are sorta gingerbread-ish with all their ginger and molasses flavor but also throw in sweet little raisins. I processed the raisins in the food processor before adding to the dough so the raisins are speckled in the dough. This also makes sure that no one will accidentally take a cookie thinking it’s a chocolate chip instead of a raisin.

The whole “I thought it was a chocolate chip not a raisin” debacle is how trust issues are born.

True story.

So, grab a cold glass of milk and dunk away.

{Looking for more cookie recipes? Try my peanut butter snicker cookies, espresso salted chocolate chip cookies or my orange cherry oatmeal pecan cookies.}

Molasses Ginger Raisin Cookies

These sweet and spicy molasses ginger raisin cookies are perfect served alone or dipped in a cold glass of milk. Delicious on your holiday cookie tray.

Yield: about 2 dozen

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses (not black strap)
  • 1 large egg
  • 3/4 cup white whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup raisins
  • 1/2 cup candied ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cup white sugar

Slightly adapted from King Arthur Flour


Preheat the oven to 350 and line 2 baking sheets with parchment paper or silpat liner.

In the bowl of an electric mixer add butter and sugar. Blend on medium speed until well combined and fluffy.

Add in molasses and egg, beat to combine.

In the bowl of a food processor add white whole wheat flour, all purpose flour, raisins, candied ginger, baking soda, salt, cinnamon, ginger and cloves. Processes until the raisins and candied gingers are slightly minced.

While the mixer is running on low speed slowly add in flour/raisin/ginger mixture to the butter/molasses mixture. Raise the speed to medium on the mixer and mix until combined.

The dough will be sticky but roll the dough into 2 inch balls and roll into white sugar.

Place onto the baking sheet and slightly flatten (just pushing down the top of the ball) to insure even sized (and round) cookies. I like to bake 6 cookies per baking sheet. This leaves enough room for spreading and no touching.

Add cookies to the prepared baking sheet and bake for about 9-11 minutes. You want the cookies to be a little soft when pulling them out of the oven so when they cool they are still soft.

Let cookies cool on the baking sheet.

Continue baking until all the dough has been used.