These sound delicious.  However, I use REAL BUTTER, not margartine, and I kinda sorta leave out the soft raisins (although they are delicious) in about half of the recipe.  I make a couple of dozen without raisins and then a couple of dozen with raisins I add to the last 1/2 of the batter.  I bake my cookies on a 15 x 12 cookie sheet and  you can squeeze a lot of cookies onto that big pan.  I was afraid that large pan wasn't going to fit into my dinky little oven, but it did and the baking went so much faster.  I'm glad I ordered extra rubbermaid oblong plastic containers because between these cookies and the peanut Blossom cookies I made on Saturday, they fit into those perfectly and it took all 6 of them for this amount of cookies.  I added a slice of bread (a crust) into each carton to keep them soft.

https://www.food.com/recipe/soft-spicy-heavenly-ginger-cookies-20431

While they were baking, I taste tested a couple of them and added just a bit more flour so they wouldn't flatten out during baking and they came out just gorgeous.