Boiled Raisin Cookies
Soft, chewy, and loaded with old-fashioned charm, these Boiled Raisin Cookies are a nostalgic treat that combines simplicity with timeless flavor. Featuring plump raisins simmered to perfection in their own sweetened liquid, these cookies boast a moist texture and warm spiced notes from cinnamon and nutmeg. The addition of optional chopped walnuts elevates their crunch factor, while the minimal prep and quick baking time make them a go-to for busy days. Perfectly balanced between sweetness and spice, they’re ideal for tea time, holiday gatherings, or satisfying your everyday cookie cravings. Don’t forget—they stay irresistibly tender for days, making them a perfect make-ahead dessert!
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Recipe Information
Ingredients
- 1 cup Raisins
- 1 cup Water
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Chopped walnuts (optional)
Instructions
In a medium saucepan, combine the raisins and water. Bring to a boil over medium heat and simmer for 5 minutes. Remove from heat and allow to cool completely. Do not drain the raisin liquid.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy using an electric mixer or a wooden spoon.
Beat in the egg and vanilla extract until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the boiled raisins along with their liquid. If using, fold in the chopped walnuts for additional texture and flavor.
Drop spoonfuls of cookie dough (approximately 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. The cookies should remain soft and slightly chewy in the center.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
