Ginger Jumbo Cookies

Written by armstrongpalooza in Heritage Recipes

Ginger Jumbos
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As the weather gets colder and the days get shorter, my mind always turns to the kitchen: hearty stews, roasted vegetables …. AND BAKING! Plus it’s almost Cookie Season, I mean Christmas. Sugar cookies, spice cookies, peanut butter balls and all the sweets. This year is a little different though; there won’t be family gatherings or cookie exchange parties but I still want to make some cookies.

mmmmm COOKIES!

My mind started to wander back to simpler times (it’s been doing that a lot lately – but more on that later) and my favorite childhood cookies. Ginger Jumbos are definitely at the top of my list. I think the recipe mom used was from the St. Jerome’s Mother’s Guild Cookbook. The last time I saw that book it was well worn, some pages were hanging on to the bindings by a dog-eared corner. A number of years ago I had mom send the recipe to me by email – and thank goodness! Let’s get right to the soft spicy goodness that is Ginger Jumbos.

Ginger Jumbos

Ginger Jumbos

Soft ginger & raisin (not too sweet) cookies to warm up cold fall & winter days.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Servings 3 Dozen

Equipment

  • mixer
  • measuring cups & spoons
  • spatula
  • mixing spoons
  • 2 mixing bowls

Ingredients
  

  • 2 1/4 cups All purpose flour
  • 2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Salt
  • 1/3 cup Milk I prefer 2% but any will do
  • 1 1/2 tsp White vinegar
  • 2/3 cup Butter
  • 1/2 – 1/3 cup White sugar
  • 1/2 cup Molasses
  • 1 Egg
  • 3/4 cup Raisins

Instructions
 

  • Preheat oven to 350 degrees F.
  • Combine dry ingredients in a bowl, stir well and set aside.
  • Combine milk and vinegar, stir and set aside.
  • In another bowl, beat butter and sugar together. Add molasses and egg and beat until fluffy.
  • Add milk mixture to butter and sugar mixture and beat well. (As you mix the texture could change or separate. Don’t panic – that’s just chemistry, everything will turn out fine.)
  • Add dry ingredients to the wet in approximately 3 parts. Mix well.
  • Add raisins and stir to distribute them evenly through the batter.
  • Drop by teaspoonfuls on parchment lined cookie sheet. Bake for 10 – 12 minutes or ntil nice and puffy and edges turn a bit brown. Cool on rack.

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