Ginger Raisin Cookies
We are a family of foodies, that’s a given. So much so that when we eat out and have had a memorable dish, we try to re-create it at home, just for fun.
My latest attempt was to try to re-create “Tate’s” ginger zinger cookies. They are my absolute favorite, with the perfect balance of crispy and chewy. If you have even had them you’d know it’s not hard to consume the whole bag in no time flat – they are that yummy.
I am happy to report that these Ginger Raisin Cookies turned out fabulous, with a balance of crispy edges and soft but chewy centers, with nuggets of caramelized ginger and golden raisins, they are a win-win in the cookie world.
Are they exactly like Tate’s? I’d say close, but further research must be conducted, unfortunately they are all gone.
- 2 cups all purpose gluten free flour
- 3/4 tsp zanthan gum, omit if four mixture already contains
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup granulated sugar
- 1/3 cup crystalized ginger, finely chopped
- 1/3 cup golden raisins
- 6 tablespoons unsalted butter at room temperature
- 2 tablespoons unsulphured molasses
- 1 egg, room temperature
- 1 tsp vanilla
- 1/4 cup coarse sugar, I used Sugar in the Raw
Preheat oven to 350 degrees.
Line a few sheet pans with parchment paper and set aside.
In a large bowl combine flour, zanthan gum if needed, cloves, salt, ginger, baking soda, baking powder and sugar. Whisk to combine well.
Add the chopped ginger and raisins and mix again.
Create a well in center and add one at a time, softened butter, molasses and vanilla, mixing well after each addition in a stand mixer, hand held or by hand.
Transfer the dough to a sheet of parchment paper and smooth into a cylinder shape.
Twist ends of paper closed and place into fridge for 1/2 hour or freezer for 10 minutes.
Remove dough and roll on counter to create cylinder shape again.
Unwrap, and using a sharp knife cut in rounds about 1" thick, lay on prepared trays 2 1/2" apart.
Sprinkle each with coarse sugar and press lightly to adhere.
Bake in center of oven for approx. 10 minutes, the edges will brown slightly.
Remove and let cool on the baking sheet for a few minutes.
Place each on wire rack to cool completely.