GINGER RAISIN COOKIES
Tastes like a cake-like version of a gingerbread cookie. These have the perfect amount of ginger flavor (just enough to make them feel spiced but not actually spicy like eat a piece of crystallized ginger). This recipe came from one of those no-name cookbooklets that you find in the grocery store checkout line. You may need to include a bit more flour if you are like me when you measure flour. I spoon the flour into the measuring cup and level it off. This recipe might have been meant to scoop the flour into the cup but I found adding another 1/4 cup of spooned-in flour worked for me. It is a soft dough but should be manageable. You can try refrigerating it a little before baking. I also subbed 1/4 tsp orange extract for the grated orange peel because I wanted the ginger and molasses flavors to stand out more. If you use the extract, put it in at the same time you put in the vanilla extract. Either works.I got exactly 24 using a teaspoon cookie scoop. Enjoy!
Provided by the_cookie_lady
Categories Dessert
Time 30m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease cookies sheets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon in medium bowl; set aside.
- Beat 1/2 cup granulated sugar, butter and brown sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add egg, molasses and vanilla; beat 1 minute. Add flour mixture and raisins; stir until blended.
- Pour remaining granulated sugar (you may actually need more than the 1/4 cup that is left over -- I used about 1/2 cup to make it easier to coat) into a bowl. Using a cookie scoop or a teaspoon, drop 1-inch balls into the sugar. (You probably want to do them one at a time or use a large, shallow bowl if you want to do more at a time.) Using your hands, roll the dough in the sugar until well coated. If your dough is soft, you may find it helpful to pour some sugar over the top of each dough ball before rolling it. The sugar will keep the dough from sticking to your fingers.
- Place 1 1/2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are set and centers are slightly soft. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 266.3, Fat 8.3, SaturatedFat 5, Cholesterol 38, Sodium 269.3, Carbohydrate 47, Fiber 1, Sugar 31.4, Protein 2.6
OLD-FASHIONED RAISIN COOKIES
"My mother has been making these morsels for the past 40 years, much to the delight of all in our family," jots Darlene Brenden of Salem, Oregon. "The fruit-filled sugar cookies will please any sweet tooth. They disappear quickly!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.
Nutrition Facts : Calories 263 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 135mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
AMISH RAISIN COOKIES
I found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. -Marcia Wagner, Berrien Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 100mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC OATMEAL-RAISIN COOKIES
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
- Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
- In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
- Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
JUMBO RAISIN COOKIES
Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
Provided by MBMCD
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 30
Number Of Ingredients 13
Steps:
- Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
GINGER OATMEAL RAISIN COOKIES
MMmmmm! Combining some of my favorites flavors! These are adapted from Pichet Ong's The Sweet Spot. Prep time does not include chilling time as it is not mandatory (they work better for me if I can delay gratification long enough to chill though).
Provided by Busters friend
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 16
Steps:
- Sift together the flour, baking powder and baking soda. Set mix aside.
- Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
- Beat in the eggs, one at a time,and then add the milk and vanilla.
- Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
- Stir in the oats and raisins.
- Chill dough for at least 2 hours before baking. (if you can).
- Preheat the oven to 325°F.
- Line baking sheet with parchment paper.
- Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
- Slightly flatten each ball (fingers or fork - cook's choice).
- Sprinkle the tops with chopped candied ginger, if desired (I don't).
- Bake the cookies until lightly golden brown, about 15 minutes.
- Place on cooling racks to cool crispier.
Nutrition Facts : Calories 128, Fat 5.8, SaturatedFat 3.4, Cholesterol 25.4, Sodium 90.9, Carbohydrate 17.9, Fiber 0.8, Sugar 9.8, Protein 1.8
COCONUT GINGER OATMEAL RAISIN COOKIES
A very dense cookie with the spiciness of fresh ginger to make a good cookie for snack time or lunch.
Provided by Cheerios
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.
- Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.
Nutrition Facts : Calories 143 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 5.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 110.1 mg, Sugar 9.5 g
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