Baking recipe · from the recipe book
Soft Molasses Ginger Raisin Drop Cookies
Pillowy, cakey drop cookies warm with cinnamon, ginger and cloves, studded with plump raisins and a crackly sugar top.

- Oven
- 1 hr · 25 min hands-on
- Makes 12 cookies
- Vegetarian
- 31–45 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1½ cups190 gAll-purpose flour
- ¾ tsp4 gBaking soda
- ¼ tsp2 gSalt
- 2 tsp5 gGround cinnamon
- 2¼ tsp4 gGround ginger
- ½ tsp1 gGround cloves
- ⅓ cup90 gUnsalted buttersoftened
- ⅓ cup packed90 gBrown sugarpacked
- 2 tbsp40 gMolasses
- 1 large50 gEggsroom temperature
- ¼ cup60 gSour cream
- 1 tsp4 gVanilla extract
- ⅔ cup100 gRaisins
- 2 tbsp25 gGranulated sugarfor rolling
Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Put the raisins in a small bowl, cover with hot tap water for 5 minutes to plump, then drain and pat dry.
- In a bowl, whisk the flour, baking soda, salt, cinnamon, ground ginger and cloves; this is the dry mix.
- In a large bowl, beat the butter and brown sugar until fluffy, about 2 minutes. Beat in the molasses, then the egg, sour cream and vanilla until smooth.
- Stir the dry mix into the butter mixture just until no flour streaks remain, then fold in the raisins. The dough will be soft.
- Chill the dough for 15 minutes so it scoops cleanly.
- Put the granulated sugar in a shallow dish. Drop the dough in 12 even scoops, roll each scoop in the granulated sugar to coat, and set them 2 inches apart on the sheet.
- Bake 11 to 13 minutes, until the edges are golden and set and the tops are crackled but still soft.
- Cool on the sheet 5 minutes, then move to a rack to cool for 10 minutes more.
Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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