Name: Lemon Raisin Molasses Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: 2 eggs; 2 Cups Sugar; 1 & 1/2 Cup Crisco OIL, or Wesson; 1/2 Cup Molasses; 4 Cups All Purpose Flour PLUS approx 1 cup extra flour; 1/2 teaspoon salt; 1 teaspoon ginger; 1 teaspoon cinnamon; 3 teaspoons Baking Soda; Zest of 1 Lemon; 2 Cups Raisins; Juice of Half a lemon; 1 Tablespoon Limoncello, optional

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Lemon raisin molasses cookies are crispy on the outside and chewy on the inside. A delicious cookie with lemon-infused raisins. A great cookie recipe all year round.

Lemon Raisin Molasses Cookies. Lemon raisin molasses cookies are crispy on the outside and chewy on the inside cookies with lemon infused raisins. A great cookie recipe all year round

After making Nanny Pat's Delicious Cookies, I was blown away by the texture and flavours and decided I would make some variations, using Nanny's cookie recipe as my foundation, to which I could add all kinds of different flavours.

These Lemon Raisin cookies are amazing! You get a zesty flavour and then the juicy raisins in every bite. The outer is crunchy, and the inner is chewy, so you get the best of both worlds!
Recipe adapted from Pat Milton

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7) Lemon Raisin Molasses Cookies

8) Delicious Cookie Recipes

Prep Time

5 - 10 minutes plus 15 minutes rest

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Cook Time

Approx 10 minutes

Yield

Makes 5-6 dozen

Ingredients

2 eggs
2 Cups Sugar
1 & ½ Cups Crisco OIL (or Wesson)
½ Cup Molasses
4 Cups All Purpose Flour PLUS approx 1 cup extra flour
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons Baking Soda
Zest of 1 Lemon
2 Cups Raisins
Juice of Half a lemon
1 Tablespoon Limoncello (optional)

Instructions

1. Soak the raisins in boiling water for 10 minutes, then drain very well. Once drained, add the lemon zest and juice to the raisins, and Limnoncello if using. Combine well and leave to soak whilst you start on the cookies.

Soaking the raisins overnight in the lemon mix is even better!

Lemon Raisin Molasses Cookies, soaking raisins

2. Mix the eggs and sugar well in a large mixing bowl.

3. Then Add Crisco OIL (or Wesson) and Molasses

I put the molasses in the measuring unit that I put the oil in, and makes it slip right out. (Molasses tends to stick to spoons etc)

4. Add the raisins and liquid to the egg and sugar mixture. Combine.

5. I use my stand mixer and then, mix these ingredients below together, and add them slowly to the bowl, while the mixer is running on slow speed :- flour, salt, ginger, cinnamon and baking Soda.
At this point, you may need to add the extra flour until the cookie dough becomes stiff enough to roll into balls. Use your judgement here. Every brand of flour is different, and also, how much liquid your raisins have absorbed.

6. Let stand for 15-20 minutes.

7. Form into balls (about 1 inch rounds). Put granulated sugar in a wide short bowl, roll the cookie dough balls in the sugar, then place 9 on each ungreased cookie sheet.

8. Bake for 10 min at 350 degrees F. Let set only 1 minute and then carefully, with a large thin spatula, remove to a rack to cool.

Lemon Raisin Molasses Cookies, on cooling rack

9. Make a lovely cup of tea and enjoy a cookie or two!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Lemon raisin molasses cookies are crispy on the outside and chewy on the inside cookies with lemon-infused raisins. A great cookie recipe all year round

Recipe Card

Lemon Raisin Molasses Cookies

Yield: 5 - 6 Dozen

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Lemon raisin molasses cookies are crispy on the outside and chewy on the inside. A delicious cookie with lemon-infused raisins. A great cookie recipe all year round.

Ingredients

2 eggs
2 Cups Sugar
1 & ½ Cup Crisco OIL, or Wesson
½ Cup Molasses
4 Cups All Purpose Flour PLUS approx 1 cup extra flour
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons Baking Soda
Zest of 1 Lemon
2 Cups Raisins
Juice of Half a lemon
1 Tablespoon Limoncello, optional

Instructions

Soak the raisins in boiling water for 10 minutes, then drain very well. Once drained, add the lemon zest and juice to the raisins and Limnoncello if using. Combine well and leave to soak whilst you start on the cookies. (TIP: soaking the raisins overnight in the lemon mix is even better!)
Mix the eggs and sugar well in a large bowl.
Then add Crisco OIL (or Wesson) and Molasses (TIP: add the molasses to the same measuring jug as the oil to stop it from sticking, and it will simply slip out when adding to the egg mixture)
Mix these ingredients below together, and add them slowly to the bowl, while mixer is running very slow :- flour, salt, ginger, cinnamon and baking Soda.
At this point, you may need to add the extra flour until the cookie dough becomes stiff enough to roll into balls. Use your judgement here. Every brand of flour is different, and also, how much liquid your raisins have absorbed.
Let stand for 15-20 min.
Form the cookie dough into balls (about 1 inch rounds). Put granulated sugar in a bowl then, roll the balls in the sugar, placing them on cookie sheets (UNgreased). I only put 9 to a sheet.
Bake for 10 minutes @ 350 degrees F. Once baked, let stand for 1 minute and then, carefully transfer the cookies onto a cooling rack.