Soft Raisin Cookies

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen cookies

Recipe photo

Raisin lovers, unite! If you like raisins, you'll love these soft vanilla-scented sugar cookies packed with raisins or currants. The nicely assertive hint of vanilla in the finish is an added plus.

Remember the old-time "raisin biscuit" cookies, long, thin rectangles of double-layer pastry sandwiched around raisin filling? These cookies will remind you of their taste (if not their appearance).

Soft Raisin Cookies

star rating (3) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen cookies
Published: 09/10/2010

Ingredients

Tips from our bakers

  • If you use raisins rather than currants, and would like greater distribution throughout the cookie, pulse the raisins and flour together in a food processor, to chop them coarsely, before adding to the butter mixture.

Directions

1) Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.

2) In a large bowl, beat together the butter, sugar, vanilla, baking powder, and salt.

3) Beat in the egg. The mixture will look slightly curdled; that's OK.

4) Add the flour and currants or raisins, stirring until well combined.

5) Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1 1/2" between them. A teaspoon cookie scoop works very well here. Using the flat bottom of a glass dipped in sugar, flatten the dough balls slightly, to a scant 1/2" thick.

6) Bake the cookies for 6 to 8 minutes, until they're barely set, and a light golden brown around the edges. Remove them from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.

Yield: about 4 1/2 dozen cookies.

Reviews

1
  • star rating 11/23/2011
  • springerledame from KAF Community
  • A few days ago I made the Orange-Cranberry cookies, which are the same basic recipe; so tonight I made these, using currants. I substituted Fiori di Sicilia for part of the vanilla, which gave a subtle orange flavor to them. As with the other recipe, they came together very quickly. Again I baked on parchment, and again the bottoms browned, but the cookies stay soft and chewy, anyway, I had some around for three days, last time, and they remained soft, stored in an airtight container. I got 52 small cookies, packed with currants and very tasty. This dough, with various dried fruits and nuts added will be a go-to cookie recipe for me.
  • star rating 04/17/2011
  • Crobson06 from KAF Community
  • For some reason I had stopped baking for about 10 years and had not made any cookies for longer. But today and this recipe changed all that! This recipe is quick, easy and yields cookies that will not last too long here. I used your Mexican Vanilla...wonderful! Thanks! Charlie
  • star rating 09/18/2010
  • Pavithra from KAF Community
  • I halved this recipe. Substituted 1/4 th cup whole wheat flour, and 1/2 cup of chocolate chips. The cookies were done in 7 minutes. I loved the chocolate raisin combination. Like the recipe says these cookies are soft. Also you do need to press the dough balls down (they wont flatten out during baking unlike some recipes). I gave the glass dipped in sugar step a miss, on account of the extra sugar in chocolate chips. The dough is on the wetter side, so a scoop, as mentioned in the recipe, will be easier to work with. This is a simple recipe, and has toddler (taste + goodness of raisins) written all over it. My batch of these, though half, didnt last 2 days! Making them again, today.
1
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