Ginger Molasses Spice Cookie With Pecans, Raisins & Espresso Recipe

Name: Ginger Molasses Spice Cookie With Pecans, Raisins & Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 1/3 cup old fashioned rolled oats; 1/2 cup candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon espresso powder; 2 teaspoons baking soda; 1/2 teaspoon kosher salt; 3/4 cup unsalted butter, softened, 1- 1/2 sticks; 1 cup granulated sugar, divided; 1 large egg; 1/3 cup molasses; 1 teaspoon pure vanilla extract; 1/2 cup coarsely chopped toasted pecans; 1/4 cup coarsely chopped raisins; TOPPING:; 1/2 cup turbinado or Demerara sugar

Servings: persons

2 1/4 cups all-purpose flour
1/3 cup old fashioned rolled oats
1/2 cup candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon espresso powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened, 1- 1/2 sticks
1 cup granulated sugar, divided
1 large egg
1/3 cup molasses
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped toasted pecans
1/4 cup coarsely chopped raisins
TOPPING:
1/2 cup turbinado or Demerara sugar

1
Line 4 half sheet pans with parchment. In a large mixing bowl, whisk together the flour, oats, ground candied ginger, cinnamon, allspice, ground ginger, espresso powder, baking soda and salt. Set aside.
2
With a stand mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes.
3
On low speed add the flour mixture and beat just until a dough forms, about 1 minute. Add the pecans and raisins and beat just until mixed in. Refrigerate the dough for 1 hour to firm up.
4
Preheat the oven to 350 degrees. Add the turbinado or Demerara sugar to a small bowl. Form the dough with a 1 tablespoon cookie scoop into balls and then roll in the sugar mixture. Evenly space 8 to each cookie sheet and bake 2 sheets at a time for 10-14 minutes depending on how soft or crisp you like your cookies. Shorter bake time will make a softer cookie, longer a crisper cookie. Cool in the pan for 15 minutes or until firm. Cool completely before storage at room temperature covered in a cookie jar.

1031

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1/3 cup old fashioned rolled oats, 1/2 cup candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar, 1 teaspoon ground cinnamon, and more.

Yes, Ginger Molasses Spice Cookie With Pecans, Raisins & Espresso falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Molasses Spice Cookie With Pecans, Raisins & Espresso

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