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
- 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.