Deliciously Soft Cinnamon Raisin Cookies
Indulge in the warm, comforting flavors of these Deliciously Soft Cinnamon Raisin Cookies. Perfectly chewy and packed with sweet raisins, these cookies are an irresistible treat for any occasion. This recipe yields a generous batch of 6 dozen cookies, making it great for sharing with family and friends or for cookie exchanges. The secret to their softness lies in the combination of butter and a touch of water, giving them a unique texture that's hard to resist. Whether enjoyed with a cup of tea or as an afternoon snack, these cookies will surely become a family favorite!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
water
1 cup (for boiling raisins)
raisins
2 cups (boiled in water)
shortening or butter
1 cup (softened at room temperature)
sugar
1 3/4 cups (granulated)
eggs
2 large (lightly beaten)
vanilla extract
1 teaspoon (pure preferred)
flour
3 1/2 cups (all-purpose, sifted)
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
1 teaspoon
ground cinnamon
1/2 teaspoon
ground nutmeg
1/2 teaspoon
chopped walnuts
1/2 cup (optional)
Instructions
1
In a small saucepan, combine the raisins and water. Bring the mixture to a boil and cook for three minutes, allowing the raisins to plump up. Remove from the heat and let cool completely; do not drain.
2
In a large mixing bowl, cream together the shortening or butter and sugar until light and fluffy. This should take about 3-5 minutes.
3
Add the lightly beaten eggs and vanilla extract to the creamed mixture, mixing well until fully combined.
4
In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly mixed.
5
Gradually add the dry ingredients to the wet mixture, blending thoroughly until a dough forms.
6
Fold in the prepared raisins and the water they were cooked in, along with the chopped walnuts if using. Mix until evenly distributed throughout the dough.
7
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or grease them lightly.
8
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
9
Bake in the preheated oven for 12 to 14 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Deliciously Soft Cinnamon Raisin Cookies.
How many cookies does this recipe yield?
This recipe yields a generous batch of 6 dozen cookies.
What gives these cookies their unique soft texture?
The secret to their softness is the combination of butter and the water used to boil the raisins.
Should I drain the water after boiling the raisins?
No, do not drain the water; it is added to the dough to keep the cookies soft.
How long should the raisins be boiled?
The raisins and water mixture should be brought to a boil and cooked for three minutes.
Can I use butter or shortening in this recipe?
Yes, you can use either one cup of shortening or one cup of butter, softened at room temperature.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long do the cookies need to bake?
Bake the cookies for 12 to 14 minutes or until the edges are lightly golden.
Are walnuts a required ingredient?
No, the 1/2 cup of chopped walnuts is optional.
What type of flour should I use?
Use 3 1/2 cups of sifted all-purpose flour.
How much sugar is required for this cookie recipe?
The recipe calls for 1 3/4 cups of granulated sugar.
What spices are used to flavor these cookies?
These cookies are flavored with 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.
How many eggs are needed?
You will need 2 large eggs, which should be lightly beaten.
Should I use baking soda or baking powder?
This recipe uses both: 1 teaspoon of baking powder and 1 teaspoon of baking soda.
How long should I cream the butter and sugar together?
You should cream them for about 3-5 minutes until the mixture is light and fluffy.
What is the best way to drop the dough onto the baking sheet?
Use a tablespoon or a cookie scoop to drop spoonfuls of dough.
Should the baking sheets be prepared in a specific way?
Yes, line the baking sheets with parchment paper or grease them lightly.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract, preferably pure.
Do I need to cool the raisin mixture before adding it to the dough?
Yes, after boiling the raisins, remove them from the heat and let them cool completely.
What is the recommended amount of salt?
Use 1 teaspoon of salt in the dry ingredient mixture.
When should I transfer the cookies to a wire rack?
Allow them to cool on the baking sheets for a few minutes first, then transfer to a wire rack to cool completely.
Is it necessary to sift the flour?
Yes, the recipe specifies using sifted all-purpose flour for the best results.
How much water is used to boil the raisins?
Use 1 cup of water to boil the 2 cups of raisins.
Are these considered drop cookies?
Yes, these are categorized as drop cookies.
Can these cookies be used for cookie exchanges?
Yes, because the recipe makes 72 cookies, it is great for sharing or cookie exchanges.
How should the dry ingredients be combined?
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl until evenly mixed.
What texture should I look for when creaming the fat and sugar?
The mixture should be light and fluffy.
How should I add the dry ingredients to the wet ingredients?
Gradually add the dry ingredients to the wet mixture, blending thoroughly until a dough forms.
Should there be space between the cookies on the baking sheet?
Yes, leave space between each cookie to allow for spreading during baking.
What is the primary flavor profile of these cookies?
They feature warm, comforting flavors of cinnamon, nutmeg, and sweet raisins.