Nothing smells better during the holidays then ginger cookies baking in the oven. So, get your
holiday baking going with these delicious rum raisin and candied ginger favorites.
½ cup raisins
½ cup dark rum
2 ¼ cups White Lily flour
1 tsp baking soda
2 tsp cinnamon
1 ½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp kosher salt
1 cup Dark Muscovado sugar
¼ cup vegetable oil
1/3 cup molasses
1 large egg
1-1/2 cups chopped crystallized ginger
turbinado sugar for rolling
Place the raisins and rumin a sauce pan on the stove top and over medium heat to a simmer.
Remove from the heat and set aside so the raisins can soak up the rum for about 15 minutes.
Drain off any remaining rum.
In a large bowl whisk together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt
together. In the bowl of an electric mixer beat the dark muscovado sugar, oil and molasses on
medium for about 5 minutes. Add the egg and beat for another minute. Scrape the bowl, beat
again for another minute and turn the mixer to low. Add the dry ingredients slowly, then
increase the speed to medium and mix until everything is well combined about 2 minutes. Stir
in the crystallized ginger and the rum soaked raisins. Place in the refrigerator and chill for 24-36
Heat the oven to 350˚F. Scoop the dough into a 1-1/2 inch balls and roll in turbinado sugar. Place on the parchment covered baking sheet about 3 inches apart and bake for 13-15 minutes.
Cool on the cookie sheet for a couple of minutes and then cool completely on a rack. Store in
an air tight container.