Thursday, December 20, 2012

Chewy Ginger Cookies with Raisins

All Purpose Flour - 2 cups
Ground ginger - 1 TBSP
Baking soda - 1 tsp
Salt - 1/2 tsp
Unsalted Butter - 1 stick (1/2 cup, at room temperature)
Sugar - 1 cup
Freshly grated, peeled fresh ginger - 1/4 to1/3 cup
Flax seed powder - 1 TBSP (mixed with 3 TBSP water)
Unsulfured Molasses - 1/3 cup
Raisins - 3/4 cup
Sanding Sugar for rolling ( I used regular turbinado - raw sugar)

  1. In a large bowl, whisk together flour, ground ginger, baking soda and salt.
  2. In an another large bowl, using a hand mixer, beat butter and sugar on medium-high until pale and fluffy.
  3. Beat in fresh ginger, flax seed mixture and molasses.
  4. Beat in flour mixture.  Fold in raisins.
  5. Scoop dough into 11/2 - inch balls onto a parchment - lined baking sheet.
  6. Refrigerate until firm, 30 minutes.
  7. Preheat oven to 350 degree F.
  8. Roll balls in sugar and place 2 inch apart on baking sheets.
  9. Bake until centers are just set, about 15 - 20 minutes.
  10. Let cool on sheets for 5 minutes.
  11. Transfer cookies to racks and let it cool completely.
  12. Store in airtight container.
 Recipe Adopted and modified from: Everyday Food


  1. wish to munch now, looks crispy.

    today's recipe:

  2. Cookies look perfect and delicious dear...luvly clicks too.

  3. lovely cookies. looks so delicious.


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