Ginger Jumbo Cookies

Soft ginger & raisin (not too sweet) cookies to warm up cold fall & winter days.

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 my mom and I used was from a school 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 my 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 Jumbo Cookies

Ginger Jumbo Cookies

Soft and delicious cookies to warm any cold day.
Prep Time 20 mins
Cook Time 12 mins
Course Dessert, Snack
Cuisine American
Servings 3 Dozen


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


  • 2 1/4 cups All purpose flour
  • 2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 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


  • 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.
Keyword Cookies