Molasses Gems Cookie Recipe & Baking Tips

This cookie recipe and the tips are a re-post. It is a perfect cookie for to make this time of year. It complements the scores of pies you have at the holidays! This is an old Sun-Maid raisin cookie recipe:

Molasses Gems with Raisins

¾ c. butter       2 c. all-purpose flour

1 c. sugar         2 tsp. baking SODA

¼ c. molasses    1 tsp. cinnamon

1 egg                 ½ tsp. cloves

¼ tsp. salt         ½ tsp. ginger

1 cup raisins      extra sugar or fancy sugar to coat

Beat butter & sugar until light & fluffy. Add molasses & egg; beat well. Combine flour, baking soda, cinnamon, cloves, ginger & salt. Add to molasses mixture; mix well. Stir in raisins, Cover & refrigerate until chilled. (great to mix the night before.) Shape into 1-inch balls & roll in sugar. Place 2 inches apart on cookie sheet. (grease if not coated but I actually prefer parchment paper to line pans). Bake in upper third of preheated 350 degree oven. Bake 10-12 minutes. Cool 1 minute & transfer to wire racks. Makes 3 dozen. * Note – recipe can be made without raisins.

Cookie Baking Tips:

~ Use butter whenever possible – nothing beats it, but melt first & let cool to room temperature. Melted butter will dissolve the sugar much better! Make sure to cream butter & sugar well, no shortcuts here!

~ In keeping with using butter, use the best ingredients available (ie. real vanilla extract, chocolate). It will make a difference.

~ Follow cookie/recipes closely. You don’t want a too dry or wet outcome. Refrigerate dough that requires this, a sufficient amount of time or you will have cookie that spread way too much, are way too thin.

~ Mix just enough when adding dry ingredients to make sure your ingredients are properly blended but then STOP. Overmixing leads to hard cookies that do not rise properly.

~ Make sure your ingredients (ie. flour, baking powder, baking soda) are not old – again the outcome will not be the same.

~ Make sure to line the cookie sheets with parchment paper for even baking and easy removal.

~ An oven thermometer is great to use throughout the year to make sure your temps are what is expected.

~ Use cooling racks & transfer to cookie CANS if possible. They make a difference. Make wax paper circles to separate each layer in the can.

~ Finally, if you find your cookies that should be soft getting hard over the holiday weeks, add a slice of bread every few days to the container. The moisture in the bread will transfer throughout!