Double Ginger Cookies


40 cookies
2 ¼ cups all-purpose flourall purpose flour2 ¼
1 packed cup dark brown sugardark brown sugar1
1 tablespoon ground gingerground ginger1
1 teaspoon baking sodabaking soda1
½ teaspoon ground allspiceground allspice½
½ teaspoon ground cinnamonground cinnamon½
1 teaspoon fine saltsalt1
½ cup coarsely chopped candied ginger (about 2 ½ ounces)candied ginger½
¼ cup raisinsraisins¼
¾ cup (1 ½ sticks) unsalted butter, melted and cooled slightlyunsalted butter¾
⅓ cup molassesmolasses
1 egg, at room temperatureegg(s)1


Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.

In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.

In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.

Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.

Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.
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