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.
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!
Love,
Karlynn
Raisin Molasses Gems
Ingredients
- 3/4 cup butter or margarine
- 3/4 cup white sugar
- 1/4 cup fancy molasses
- 1 egg
- 1 cup raisins
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
Instructions
- 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.
Zena Spirit says
Just what I was looking for. Light, puffy, soft and delicious.
I may have used a bit too much flour, the mixture wasn’t combining (stayed in separate flakes) so added a couple of TBSP’s of water when mixing in the raisins.
Made cookies twice the size of those in the recipe by using a large ice cream scoop. Perhaps 2″ balls.
Baked in a convection-bake oven at 345 for about 20 minutes.
This is a keeper!
Vernon Brewster says
cook them in the air fryer
Linda says
Could molasses be added to this recipe? If so, how much? TIA
Tacey Luongo says
Wow! The perfect super spicy showcase for raisins! I used an extra 1/4c raisins, and needed the whole 14 minutes to bake. By cooling they reach the perfect consistency.
Linda Anderson says
Sooo good on a cold January day! Makes your home smell so comforting on a snowy day! Thanks.
Desiree says
I tried these cookies this morning. They are delicious. I used a cookie scoop and did not roll them in sugar. They came out very good. Thank you for sharing your recipe. I would definitely make these again.
Norma Cook says
This is not the old-fashioned molasses cookie I was looking for, but a winner just the same for my husband and I. The only change I made was to use Becel. Cookies are soft and chewy, but not as spicy or sweet as my Molasses Crinkles, which are rolled in sugar before baking. Thanks for the great recipe!
loustful says
They are absolutely delicious. I even add pecans. Mmmhh.
thekitchenmagpie says
They are most certainly a taste of childhood for me as well!
Rambling Tart says
These are such happy sorts of cookies to me, reminding me of my childhood in Canada. 🙂