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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.