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Soft Molasses-Raisin Cookies King Arthur Flour on line Yield: 4 dozen 2-inch cookies ½ cup butter ½ cup granulated sugar ¼ cup molasses 1 large egg 1¾ cups unbleached all-purpose flour 1 cup raisins, golden or regular 1 tsp. baking soda ½ tsp. salt heaping ½ tsp. ground cinnamon ½ tsp. ground ginger ½ tsp. ground cloves ¾ cup coarse white sparkling sugar, for coating; optional Preheat the oven to 350o. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, beat together the butter and sugar until they're well-combined. Beat in the molasses and the egg. Combine the flour, raisins, baking soda, salt, and spices in the bowl of a food processor. Process till the raisins are coarsely chopped. If you don't mind your raisins remaining whole, skip this step. Add the flour/raisin mixture to the wet ingredients, beating just till thoroughly combined. Scoop the sticky dough into 1-inch balls; a teaspoon cookie scoop works well here. Roll the balls in coarse white sugar, if desired. Space the cookies on the prepared baking sheets, leaving about 2 inches between them. Bake the cookies for 7 - 9 minutes. The centers will look soft and puffy; that's OK. Cookies baked for 7 mintues will be VERY soft; bake them for 9 minutes, they'll be firmer. Note: These are sweet (especially rolled in sparkling sugar) and soft and very good. |
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