This is a recipe that we have enjoyed in my family for many years, and one that I made at my bakery many years ago.
Christmas Raisin Gingersnaps
Christmas Raisin Gingersnaps
Cathy Kirkham
Dessert
I used this recipe to make reindeer cookies which I am going to make again with my grandson at Christmas.
I left the raisins out of the dough, and didn't add the sugar on top. To decorate I used broken pretzels pressed into the dough for the antlers, raisins for the eyes (you could also use mini chocolate chips), and 1/2 cherry for the nose. I followed the baking directions below. This would also work with your favourite peanut butter cookie recipe as well.
Ingredients
- ¾ c butter, room temperature
- 1 c sugar
- 1 egg
- ¼ c molasses (fancy, not blackstrap)
- 2-2 ¼ c flour (if the dough is really sticky add the extra ¼ c of flour)
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ginger
- ½ tsp cinnamon
- ¼ tsp cloves
- 1 c raisins
Directions
Cream the butter and sugar. Add the egg and molasses, mix well.
Mix in the dry ingredients, then add the raisins.
Roll into balls (1 tbsp of dough). Dip the top into sugar. Flatten slightly and place onto a parchment paper lined baking sheet. Bake at 350° for 8-10 minutes.
