Molasses Raisin Biscuit Cookies – a happy accident that turned out to be big, soft delicious cookie treats, that are a cross between a tea bun and a cookie. Perfect with a hot cup of tea or coffee.
Believe it or not these delicious, big, soft Molasses Raisin Biscuit Cookies were a mistake. I was trying to make some of my traditional Newfoundland molasses tea buns (a sweet biscuit) and misread my own recipe. They spread way too much on the pan and got a bit crispy at the edges but stayed relatively soft at the center. I was quite irritated at the time but broke one in half and started eating it while I restarted the recipe. Then I ate the other half. Then I ate a second full cookie with some of the vanilla glaze I had ready for the tea buns. Then I began to wonder if this was a mistake at all!
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- 2 3/4 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon optional
- 1 tsp freshly ground nutmeg optional
- 3/4 cup cold butter cut in cubes
- 1 1/2 cup raisins (light or dark your preference)
- 2/3 cup fancy molasses
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 cup icing sugar powdered sugar
- 1/2 tsp vanilla extract
- 2 tsp to 3 milk
In a food processor or in a large bowl, combine the flour, sugar. baking powder, baking soda, cinnamon and nutmeg.
Cut in the butter or pulse it in using a food processor until the mixture resembles a fine meal.
Remove to a large bowl and stir in the raisins.
Make a well in the center of this mixture.
Mix together the molasses, milk and vanilla extract.
Pour into the well and mix only enough to form a dough ball.
Roll out on a well floured surface to 3/4 inch thickness and cut the cookies out with 2 1/2 or 3 inch biscuit cutter and place in a parchment lined cookie sheet about 2 inches apart.
Bake at 350 degrees F for about 15-20 minutes. The edges should just begin to brown when they are baked and the centers risen. Baking time may vary a little depending on the size of your biscuit cutter.
Mix together all ingredients until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency.
Pipe the glaze onto the cookies A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.
If making these to store stacked or in a cookie jar I'd make a Royal Icing glaze which hardens better and is more durable. For that I use:
2 cups icing sugar
1 1/2 tbsp meringue powder and
3 tablespoons of lukewarm water
Beat together until well combined and fluffy, with the frosting forming soft peaks. Pipe or spread onto the cookies. Let sit for an hour or two to allow the icing to harden before storing in airtight containers.