Raisin Cookies
Delight in the cozy, nostalgic charm of these soft and chewy Raisin Cookies, a timeless classic perfect for any occasion. Infused with warm notes of cinnamon and vanilla, every bite is bursting with plump, naturally sweet raisins for a comforting treat that feels like a hug in cookie form. With just 15 minutes of prep time and a batch yield of 24 cookies, this recipe is as quick and easy as it is satisfying. The secret to their irresistibly tender texture lies in the perfect balance of butter, brown sugar, and just the right amount of flour, while a hint of baking soda ensures the perfect rise. Ideal for an afternoon snack or sharing with friends, these homemade raisin cookies are sure to become a family favorite. Store them in an airtight container for lasting freshness—if they don’t get devoured right away! Perfect keywords: raisin cookies, soft and chewy raisin cookies, cinnamon raisin cookie recipe, quick homemade cookies, classic cookie recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 1.5 cups Raisins
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the raisins by hand using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 625.4 g | 227% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 402.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2431 mg | 52% | |
*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.
