Raisin Spice Cookies (WW)

The scent of cinnamon and ginger always transports me back to my grandmother’s kitchen. Every autumn, she would bake batches of spice cookies, filling the house with warmth and an irresistible aroma. These particular cookies, studded with plump raisins, were always my favorite. They were just the right amount of sweet and spicy, a perfect little treat with a cup of tea on a cool afternoon. I’ve adapted her recipe over the years to be a bit lighter, but the heart and soul of those cozy memories remain in every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yields: 30 cookies
• Serves: 30
• Dietary Type: Vegetarian

Ingredients

• 3⁄4 cup flour
• 1⁄2 cup whole wheat pastry flour
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup brown sugar
• 1⁄4 cup light molasses
• 3 tablespoons canola oil
• 2 tablespoons unsweetened applesauce
• 1 egg
• 3⁄4 cup raisins
• 1 cup confectioners’ sugar
• 1 tablespoon low-fat milk

Equipment Needed

• 2 Cookie Sheets
• Parchment Paper
• Medium Mixing Bowl
• Electric Mixer
• Small Mixing Bowl
• Cooling Rack

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper. This will prevent sticking and make cleanup a breeze.

2. In a medium bowl, whisk together the dry ingredients: flour, whole wheat pastry flour, cinnamon, ground ginger, baking powder, baking soda, and salt. Make sure to thoroughly combine these ingredients to ensure even distribution of the spices and leavening agents.

3. In a separate bowl, using an electric mixer on low speed, mix together the wet ingredients: brown sugar, light molasses, canola oil, unsweetened applesauce, and egg. Continue mixing until the ingredients are well blended and form a smooth mixture. This step is crucial for creating the right texture in your cookies.

4. Add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.

5. Stir in the raisins. Ensure they are evenly distributed throughout the dough for a consistent flavor in every bite.

6. Let the batter stand for 10 minutes. This allows the flours to fully absorb the liquid ingredients, resulting in a more cohesive and flavorful cookie.

7. Drop the batter by teaspoonfuls onto the prepared baking sheets, spacing the cookies about 2 1/2 inches apart. This will allow them to spread evenly during baking without sticking together. You should be able to make approximately 30 cookies.

8. Bake for 10 minutes. Keep a close eye on the cookies as they bake, as oven temperatures can vary. The cookies are done when they are lightly golden brown around the edges and set in the center.

9. Let cool on the cookie sheets for 1 minute before transferring them to cooling racks. This prevents the cookies from breaking apart while they are still warm and delicate.

10. In a small bowl, stir together the icing ingredients: confectioners’ sugar and low-fat milk. Add milk gradually until you reach a smooth, glaze-like consistency.

11. Frost the cookies with the glaze. Use a spoon or a small spatula to spread the glaze evenly over each cookie.

12. Let stand until the glaze is set (about 10 minutes). This allows the glaze to harden and create a beautiful, shiny finish on the cookies.

Expert Tips & Tricks

• For extra flavor, toast the spices lightly in a dry pan before adding them to the flour mixture. This will enhance their aroma and create a more complex flavor profile.

• If you prefer a chewier cookie, use melted butter instead of canola oil.

• For a festive touch, add a pinch of ground nutmeg or cloves to the dough.

• If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes before scooping.

• To prevent the cookies from spreading too much during baking, make sure your baking sheets are cool and your oven is properly preheated.

Serving & Storage Suggestions

These Raisin Spice Cookies are delicious served warm or at room temperature. They pair perfectly with a cup of hot tea, coffee, or a glass of cold milk.

Store the cooled, glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. Frozen cookies will last for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	82.7 kcal	–
Calories from Fat	15 g	18%
Total Fat	1.7 g	2%
Saturated Fat	0.2 g	0%
Cholesterol	6.2 mg	2%
Sodium	38.4 mg	1%
Total Carbohydrate	16.7 g	5%
Dietary Fiber	0.5 g	2%
Sugars	11.2 g	–
Protein	0.9 g	1%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour and whole wheat pastry flour with a gluten-free all-purpose blend. Be sure to check the ingredients to ensure it contains xanthan gum or guar gum for binding.

• Vegan: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Use a plant-based milk alternative like almond milk or soy milk instead of low-fat milk in the glaze.

• Spice It Up: Experiment with different spices like cardamom, allspice, or even a pinch of cayenne pepper for a hint of heat.

• Nutty Addition: Add chopped walnuts or pecans to the dough for added texture and flavor.

• Citrus Zest: Grate some orange or lemon zest into the dough for a bright, refreshing twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of whole wheat pastry flour?

A: Yes, you can substitute regular all-purpose flour. However, the whole wheat pastry flour adds a slightly nutty flavor and a more tender texture.

Q: My cookies spread too thin during baking. What did I do wrong?

A: This could be due to a few factors: your oven might not be hot enough, your baking sheets might be warm, or you might have added too much liquid to the dough. Make sure your oven is properly preheated, use cool baking sheets, and measure your ingredients accurately.

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before scooping and baking.

Q: My glaze is too thick. How can I thin it out?

A: Add a tiny amount of milk, a teaspoon at a time, until you reach the desired consistency.

Q: Can I freeze the baked cookies?

A: Yes, you can freeze the baked cookies. Let them cool completely, then freeze them in a single layer on a baking sheet until solid. Transfer them to a freezer bag or container and store them for up to 2 months.

Final Thoughts

These Raisin Spice Cookies are more than just a recipe; they’re a little piece of nostalgia, a warm hug in cookie form. I encourage you to try them out and bring that same comforting feeling into your own kitchen. Don’t be afraid to get creative with the spices and adapt the recipe to your liking. And most importantly, share these delicious cookies with friends and family, creating memories that will last a lifetime. Happy baking!