Spiced Raisin Cookies with White Chocolate Drizzle


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3/4 cup softened butter
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 cup Sun-Maid Natural Raisins or Sun-Maid Golden Raisins
  • 4 ounces white baking pieces
  • Directions:

    HEAT oven to 375° F.
    COMBINE flour, baking soda, cinnamon, ginger, allspice and salt in a small bowl. Set aside.
    BEAT butter and sugar until light and fluffy.
    ADD molasses and egg; beat well.
    BEAT in raisins. Gradually beat in flour mixture on low speed just until incorporated.
    DROP dough by tablespoonfuls onto ungreased cookie sheets 2 inches apart. Flatten dough slightly.
    BAKE 12 to 14 minutes or until set. Cool on cookie sheets 1 minute; transfer to wire rack and cool completely.
    MICROWAVE chocolate in a heavy resealable plastic bag at high power 30 seconds. Turn bag over; heat additional 30 to 45 seconds or until almost melted. Knead bag with hands to melt remaining chocolate. Cut a 1/8-inch corner off one end of bag. Drizzle cooled cookies with chocolate. Let stand until chocolate is set, about 20 minutes.

    Makes about 2 dozen cookies.

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