Ginger Raisin Cookies - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar, divided
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
3 tablespoons molasses
1 teaspoon vanilla
1 cup raisins

Preparation

Preheat oven to 375 degrees. Grease cookies sheets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon in medium bowl; set aside.
Beat 1/2 cup granulated sugar, butter and brown sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add egg, molasses and vanilla; beat 1 minute. Add flour mixture and raisins; stir until blended.
Pour remaining granulated sugar (you may actually need more than the 1/4 cup that is left over -- I used about 1/2 cup to make it easier to coat) into a bowl. Using a cookie scoop or a teaspoon, drop 1-inch balls into the sugar. (You probably want to do them one at a time or use a large, shallow bowl if you want to do more at a time.) Using your hands, roll the dough in the sugar until well coated. If your dough is soft, you may find it helpful to pour some sugar over the top of each dough ball before rolling it. The sugar will keep the dough from sticking to your fingers.
Place 1 1/2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are set and centers are slightly soft. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.