Soft Gingerbread Jumbos
Active Time: 30 minutes • Total Time: 1 hour 30 minutes plus cooling • Makes: about 3 dozen
1/2 cup Schnucks raisins
1/4 cup water
4 cups Schnucks all-purpose flour
1 tablespoon Schnucks baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1-1/2 cups packed Schnucks brown sugar
1 cup Schnucks unsalted butter (2 sticks), softened
2 Schnucks large eggs
1 cup mild or original molasses
2 teaspoons Schnucks pure vanilla extract
1. Adjust oven racks to upper and lower positions. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. In microwave-safe small bowl, heat raisins and water on high 45 seconds; set aside.
2. In large bowl, with whisk, stir together flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg. In large bowl, with mixer at medium speed, beat brown sugar and butter 5 minutes or until creamy, occasionally scraping bowl with rubber spatula. Beat in eggs, molasses and vanilla until well blended. At low speed, beat in flour mixture just until combined, occasionally scraping bowl. Drain raisins, then beat into dough.
3. Drop dough by scant 1/4 cupfuls (about 3 tablespoons), 3 inches apart, on prepared cookie sheets. Bake 13 to 15 minutes or until edges appear firm, rotating cookie sheets between upper and lower racks halfway through baking. Cool cookies on cookie sheet 2 minutes. With thin, metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in airtight container with parchment or waxed paper between layers up to 1 week.
Each cookie: about 168 calories, 5 g total fat (3 g saturated), 23 mg cholesterol, 180 mg sodium, 28 g carbohydrate, 1 g fiber, 14 g sugars, 2 g protein