Sun Maid raisins are a great snack and are great for baking your Holiday goods! To learn more about Sun- Maid, go to: www.sunmaid.com For more great cookie recipes, visit : Raleigh Cooking Examiner: Cookies
Sun-Maid Raisin Gingerbread Cookies
- 5 ½ cups flour
- 5 tsp pumpkin pie spice
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup unsulphured molasses
- 2 eggs
- ½ cup Sun-Maid raisins
- Cake decorating icing or gels in tube
Mix dry ingredients in a medium bowl: set it aside.
Beat butter in a large bowl until light and fluffy.
Add brown sugar, molasses and eggs: beat well.
Gradually beat in dry mixture at low speed.
Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firms, about 1 ½ hours.
Roll dough on lightly floured surface to ¼ thickness.
Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment lined baking sheets.
Bake in preheated oven 350* for 11-13 minutes. Let cool 2-3 minutes.
Decorate with icing and raisins.
Yields about 20, 6-7 inch cookies.
For more Sun-Maid recipes, click here: Sun-Maid recipes
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