Raisin Cookies Recipe & Video

Printer Friendly Page

Raisin Cookies are very popular, probably because of their soft and chewy texture and buttery sweet flavor. These homey, raisin-packed, old fashioned drop cookies are a baker's friend as the batter is quickly made and then all you do is drop spoonfuls onto a baking sheet. The cookies are baked until their centers are still soft and just beginning to turn brown yet their edges are a lovely golden brown color.

What I really like about this Raisin Cookie batter is how easy it is to make. It is simply a matter of beating all the ingredients together. Now, what type of raisins should we use? Although I like to use dark raisins in these cookies you could also use golden raisins. Both dark and golden raisins are simply dried Thompson seedless grapes. The difference is that dark raisins are sun dried which gives them that dark shriveled appearance, whereas golden raisins are treated with sulfur dioxide first to prevent them from turning dark and then air dried to keep them a golden yellow color. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron. Because of their high sugar content they retain moisture which keeps these cookies soft for several days.