Soft Raisin Molasses Cookies

Soft Raisin Molasses Cookies

· ½ cup raisins

· ½ cup water

· 1 cup light brown sugar, lightly packed

· ¾ cup (1 ½ sticks) unsalted butter, room temperature

· ¼ cup molasses

· 1 egg

· 1 teaspoon vanilla

· 2 1/3 cups all-purpose flour

· 1 ¾ teaspoons baking soda

· 1 teaspoon cinnamon

· 1 teaspoon ginger

· ½ teaspoon cloves

· ¼ teaspoon nutmeg

· ½ teaspoon salt

· 3 tablespoons granulated or coarse sparkling sugar

Combine the raisins and water in a small saucepan; bring to a simmer, and remove from the heat; let the raisins soak in the water for 10 minutes then drain and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the brown sugar and butter for 3 minutes, until light and fluffy. Beat in the molasses, egg and vanilla.

In a separate bowl, combine the flour, baking soda, spices and salt. With the mixer on low, add the flour mixture by spoonfuls, just until moistened. Stir in the raisins. The dough will be thick.

Cover and chill the dough for 2-3 hours, or overnight.

Preheat the oven to 350. Roll the chilled dough into rounded tablespoonsfuls, coat in the granulated sugar and place two inches apart on a baking sheet lined with parchment or a silpat. Bake for 8 minutes, until slightly puffed and slightly cracked, then cool for 1 minute on the baking sheet before transferring to a wire rack.

Yields about 3 dozen cookies

Recipe from Curly Girl Kitchen