raisin filled cookie recipe

Written BySheba G Updated On
raisin filled cookie recipe
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I’ve been making these raisin filled cookies for years, and they’re always a hit with my family. The recipe comes from my grandmother, who brought it with her from Eastern Europe.

The cookies are made with a simple dough that’s easy to work with, and the raisins add a sweet and chewy texture. I love how the flavors of the cookie and the raisins come together to create something truly special.

My kids love helping me mix the dough and adding the raisins, it’s a fun activity for them. We often have these cookies as a snack or dessert after dinner, but they’re also perfect for packing in lunchboxes or taking on the go.

One of my favorite things about this recipe is that it’s so versatile – you can make them into shapes or just leave them as balls. They’re also a great way to get in some extra fiber and nutrients from the raisins.

My family and I just love these cookies, and I know you will too once you try them.

Raisin Filled Cookies

Raisin Filled Cookies

4.7 from 716 votes

Soft, buttery cookies with a sweet raisin filling. These old-fashioned treats are perfect for holiday baking or a comforting snack with tea.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time42 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

For the Raisin Filling

1 1/2 cups raisins
1/2 cup water
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

👨‍🍳Directions

1Make the raisin filling: In a small saucepan over medium heat, combine raisins, water, and sugar.
2Bring to a simmer and cook for 5 minutes until raisins are plump and most of the liquid is absorbed.
3Stir in lemon juice and the cornstarch slurry.
4Cook for 1 minute, stirring constantly, until the mixture thickens.
5Remove from heat and let cool completely.
6Make the dough: In a medium bowl, whisk together flour, baking powder, and salt.
7In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
8Beat in egg and vanilla extract until combined.
9Gradually add the flour mixture alternately with milk, starting and ending with flour, mixing on low speed just until a soft dough forms.
10Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
11Preheat oven to 375°F and line baking sheets with parchment paper.
12On a lightly floured surface, roll one disc of dough to 1/8-inch thickness.
13Cut into rounds using a 2 1/2-inch cookie cutter.
14Place half of the rounds on prepared baking sheets, spacing 2 inches apart.
15Place 1 teaspoon of cooled raisin filling in the center of each round.
16Top with another round and press edges firmly with a fork to seal.
17Repeat with remaining dough and filling.
18Bake for 10 to 12 minutes, until edges are lightly golden.
19Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Mixing bowls
Electric mixer
Saucepan
Rolling pin
Round cookie cutter (2 1/2 inch)
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 85mg🌾Total Carbs: 26g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 2g

📝Notes

For a softer cookie, do not overbake. The filling can be made a day ahead and refrigerated.

Watch Video Of How Raisin Filled Cookies Works

These raisin filled cookies are always a good idea for any occasion. They work perfectly for family gatherings, holiday cookie exchanges, or just a weekend baking project with the kids.

The combination of a tender cookie and a sweet, spiced filling is timeless. To store them, keep the cookies in an airtight container at room temperature for up to a week.

For longer storage, freeze them as described in the FAQ. To serve, let them come to room temperature or warm them slightly in a low oven for a few minutes.

They are great on their own or with a glass of milk or cup of coffee.

❓ Frequently Asked Questions About Raisin Filled Cookies

Q1: What is the best type of flour to use in this recipe?

A1: For this recipe, I recommend using a high-quality all-purpose flour that has a good balance of protein and starch. This will help the cookies hold their shape and give them a nice texture.

Q2: Can I use brown sugar instead of white sugar?

A2: Yes, you can use brown sugar instead of white sugar in this recipe. Brown sugar has a slightly richer flavor than white sugar, which will complement the sweetness of the raisins.

Q3: How do I store these cookies?

A3: To store these cookies, place them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months. When you’re ready to serve them, simply thaw at room temperature or reheat in the oven at 350°F for 5-10 minutes.

Q4: Can I make these cookies without raisins?

A4: Yes, you can make these cookies without raisins if you prefer. Simply omit them from the recipe and proceed as usual. However, keep in mind that the cookies will be less sweet and may not have the same texture.

Q5: Are these cookies suitable for vegetarians?

A5: Yes, these cookies are suitable for vegetarians as they do not contain any animal products. However, if you’re using eggs or milk-based ingredients in your baking, be sure to check with your dietary restrictions before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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