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Slice and Bake Chewy Ginger Cookies

Slice and Bake Chewy Ginger Cookies

Oxmoor House JANUARY 1998

  • Yield: 4 dozen.
  • Cook time:12 Minutes
  • Prep time:15 Minutes
  • Freeze:8 Hours


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1/2 cup golden raisins
  • 1/4 cup plus 2 tablespoons stick margarine, softened
  • 1 cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • Vegetable cooking spray


Combine first 5 ingredients in a large bowl. Add raisins, stirring well. Set aside.

Beat margarine, sugar, and vanilla at medium speed of an electric mixer 3 minutes. Add egg; beat at high speed 1 minute. Gradually add flour mixture, beating well.

Divide dough in half. Roll each portion into a 12-inch log. Wrap in plastic wrap lightly coated with cooking spray. Freeze at least 8 hours.

Unwrap dough, and cut each log into 24 (1/2-inch-thick) slices. Place 1 inch apart on cookie sheets coated with cooking spray. Bake at 350° for 12 minutes. Remove from cookie sheets, and let cool completely on wire racks.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 26%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 9.8g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 52mg
  • Calcium: 0.0mg

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Slice and Bake Chewy Ginger Cookies recipe