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Country Raisin Gingersnaps


  • 1 1/2 C Shortening
  • 2 C + 6 tbls Sugar
  • 2 pcs Eggs
  • 1/2 C Molasses
  • 4 1/2 C Flour
  • 4 tsp Baking Soda
  • 2 tsp Salt
  • 2 tsp Ginger
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 1/2 Cups Raisins


  • Beat shortening and add sugar.  Beat until smooth.  Add eggs and blend in molasses.  Add flour, soda, salt and spices.  Mix in raisins.  Turn dough out onto a sheet of foil.  Wrap and refrigerate for 1-2 hours.
  • Preheat oven to 375°.  Grease cookie sheets.  Shape dough into balls and roll in sugar.  Bake 10-12 minutes until cracked on top.  Cool 2 mins before removing to rack.


This recipe makes A LOT of cookies so if you aren’t feeding an army you may want to cut the recipe in half.  I, of course, was feeding an army of kids so I made it as is.