Ingredients for Raisin Gingersnaps
- 1 cup (2 sticks) shortening
- 1/2 cup granulated sugar, for rolling
- 1 large egg
- Molasses
- All Purpose Flour
- 1 teaspoon salt
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- 1 teaspoon baking soda
- 1 cup raisins
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How to Make Raisin Gingersnaps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening and granulated sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the raisins on low speed until evenly distributed.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to overnight).
- Once chilled, roll the dough into 1-inch balls.
- Roll each ball in the 1/2 cup of granulated sugar.
- Place the sugared dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the cookies are lightly golden brown.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
422g
Fat
50g
Carbs
59g
