When I made these cookies that is what came to my mind.
I was constantly cracking up in my kitchen saying "Who wants some milk an coookies". So who want some? These cookies are right in time for fall. They have that spice flavor with a ginger-sweet bite.
Chewy Ginger Cookies
2 cups all purpose flour
1 tbsp. ground ginger
1 tsp. baking soda
1/2 tsp. fine salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
1/4 cup finely grated fresh ginger
1 large egg
1/3 cup unsulfured molasses
3/4 cup raisins
sanding sugar, for rolling
1. Whisk together flour, ground ginger, baking soda, and salt. In a large bowl, using a mixer beat butter and granulated sugar on medium-high heat until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in fresh ginger, egg, and molasses. Beat in flour mixture: fold in raisins. Scoop dough into 1 1/2-inch balls onto a parchment -lined baking sheet. Refrigerate until firm, 30 minutes.
2. Preheat oven 350 degrees F. Roll balls in sanding sugar, placing 2 inches apart on parchment-lined baking sheets. Bake until centers are just set, 16 minutes, rotating halfway through. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks: let cool completely.