Raisin molasses gems are a very old recipe, reminiscent of my Grandmother’s baking days. This soft, spicy molasses cookie has a beautiful old-fashioned taste to it, one that instantly takes me back to my Grandma’s kitchen, myself neatly perched at her table in the small sitting area in the front with a plate of cookies such as these.
Recipes like this are made to be passed on to your children and not forgotten. In these days of stuffed cookies and crazy taste combinations taking over the internet (not that I don’t love me a great stuffed cookie!) simple recipes are being left behind in favour of the latest craze.
Well, not on this site. These are the recipes that help form the base of your baking knowledge and skills and are the ones I am passing on to my children, in the hopes that they will love preparing recipes for their own children. Not only that, but please let them be able to feed themselves more than Kraft dinner in University!
My daughter and I made these for my Dad when he visited a while back, knowing that he would appreciate these more than a new-fangled cookie. We stuffed his with double the raisins and made him a sheet of those doubled up raisin delights just for him.
The entire family decimated this batch, I must admit. There’s just something so darn right about a chewy, spicy molasses cookie.
- 3/4 cup butter or margarine
- 3/4 cup of white sugar
- 1/4 cup of fancy molasses
- 1 egg
- 1 cup of raisins
- 1/2 tsp salt
- 2 1/4 cups of all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- Preheat the oven to 350 degrees.
- Cream the butter and sugar until light and fluffy.
- Add the molasses and egg, mixing well.
- Whisk the dry ingredients together in a separate bowl, then add to the creamed mixture. Mix thoroughly.
- Stir in the raisins.
- Shape into one inch balls and roll in sugar.
- (I used a cookie scoop and omitted the sugar part)
- Place on a parchment lined baking sheet, leaving space between them.
- Bake for 12-14 minutes until they are browned on the bottom and top.
- These are better slightly underbaked.
- Serving Size: 36
These are so simple to make that they are a perfect starter cookie for beginners to try out and as we are in the middle of summer break with the kids, what better way to spend a morning that baking up some amazing cookies?
What are your favorite old-fashioned cookie recipes? Any that you would like to share?
Thanks for reading!