These chewy ginger spice cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Softened butter creams better, creating a smoother texture.
Mix in the molasses until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In another bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
Sifting helps to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the fresh ginger and raisins.
Ensure the raisins are evenly distributed for consistent flavor.
Chill the dough in the refrigerator for 20 minutes to make it easier to handle.
Chilling prevents the cookies from spreading too much during baking.
Shape the dough into walnut-sized balls and roll them in the granulated sugar for coating.
Rolling in sugar gives the cookies a delightful crunch.
Place the dough balls 2 inches apart on a parchment-lined baking sheet and flatten slightly.
Spacing prevents the cookies from sticking together.
Bake in the preheated oven for 10-12 minutes, or until the edges are set.
Avoid overbaking to keep the centers soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies firm up.
Serve and enjoy your delicious chewy ginger spice cookies.
Pair with a warm beverage for a cozy treat.
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