Yum! Raisin cookies are such a classic treat, and it’s awesome that the kids loved them! I can definitely see how nutmeg would be a great addition to these, but even without it, I bet they turned out delicious. Here’s a more detailed breakdown of how to make these raisin cookies:
Raisin Cookies Recipe 🍪
This raisin cookie recipe is the perfect balance of chewy and crunchy with the sweetness of brown sugar and the warmth of cinnamon. The walnuts give them a nice crunch, and boiling the raisins really helps soften them, making them extra juicy in the cookies. Let’s break it down step-by-step:
Ingredients:
- 2 cups raisins
- Raisins are the heart of these cookies, providing sweetness and chewiness. Boiling them helps plump them up and soften them, making them extra juicy when baked into the dough.
- 3 ½ cups all-purpose flour
- The flour provides the structure for the cookie, ensuring they hold together while still being soft. Be sure to measure it correctly by fluffing the flour first before spooning it into the measuring cup.
- 1 cup butter, softened
- Butter gives the cookies their rich flavor and tender texture. Be sure it’s softened so it creams easily with the sugar, ensuring the dough doesn’t end up too dense.
- 1 teaspoon baking powder
- Baking powder helps the cookies rise and become soft and fluffy.
- 1 teaspoon baking soda
- Baking soda helps with spreading and also works to neutralize the acidity of the brown sugar.
- 1 ¾ cups packed brown sugar
- Brown sugar adds moisture and sweetness, creating that soft, chewy texture we love in cookies. The molasses in brown sugar also deepens the flavor.
- 2 large eggs
- Eggs bind the ingredients together and add structure to the cookies.
- 1 cup water
- The water is used to boil the raisins, helping them get soft and juicy before incorporating them into the dough.
- ½ teaspoon salt
- Salt enhances the flavors and balances out the sweetness of the raisins and brown sugar.
- 1 teaspoon ground cinnamon
- Cinnamon adds that warm, comforting spice flavor to the cookies. It pairs perfectly with the sweetness of the raisins and the richness of the brown sugar.
- 1 teaspoon vanilla extract
- Vanilla brings a lovely depth of flavor that complements the other spices and sweet ingredients in the dough.
- 1 cup walnuts (optional)
- Walnuts add a crunchy texture and a bit of bitterness, which contrasts nicely with the sweet, chewy raisins. You can also substitute them with other nuts like pecans if you prefer.
Instructions:
Step 1: Boil the Raisins
- Boil the raisins in 1 cup of water for about 3 minutes. This step helps soften the raisins, making them plump and juicy. It also infuses the water with a bit of sweetness that will add moisture to the dough.
- Once boiled, drain the raisins, reserving the water. Set them aside to cool slightly while you prepare the rest of the dough.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Tip: Make sure the butter is softened, not melted. Soft butter will incorporate better with the sugar and make the dough lighter.
Step 4: Add Eggs, Vanilla, and Dry Ingredients
- Beat in the eggs, one at a time, making sure they are well combined before adding the next one.
- Add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Tip: Add the dry ingredients in parts to avoid flour flying everywhere and to ensure an even distribution.
Step 5: Fold in Raisins and Walnuts
- Fold the boiled raisins and walnuts into the dough using a spatula. Make sure the raisins are evenly distributed throughout the dough.
- Tip: If the raisins are still too wet, you can pat them dry with a paper towel before folding them into the dough to avoid excess moisture in the cookies.
Step 6: Scoop the Dough
- Use a cookie scoop or a tablespoon to scoop out the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread a bit during baking.
- Tip: For uniform cookies, make sure to pack the dough into the scoop to avoid uneven shapes.
Step 7: Bake the Cookies
- Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
- Tip: If you prefer a chewier cookie, check them at 10 minutes, and if you like a crispier edge, bake for a little longer.
Step 8: Cool and Enjoy!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: Add Nutmeg
If you have nutmeg, add about ½ teaspoon to the dough along with the cinnamon for a deeper, spiced flavor. Nutmeg gives a warm, slightly sweet and savory taste that works perfectly in raisin cookies.
Storage Tips:
- These cookies will stay soft and fresh for up to 1 week if stored in an airtight container at room temperature.
- To keep them extra fresh, you can also store them in the fridge, and they’ll stay good for up to 2 weeks.
- For longer storage, these cookies freeze well. Just place them in an airtight container and store in the freezer for up to 3 months.
Why These Raisin Cookies Are So Great:
- Soft and Chewy: Thanks to the plump raisins and brown sugar, these cookies are deliciously chewy.
- Perfect Balance of Flavors: The warmth of cinnamon combined with the nutty crunch of walnuts and sweetness from the raisins makes these cookies irresistible.
- Easy to Make: With just a few simple ingredients and easy steps, they’re perfect for a quick baking session with the kids!
Let me know if you try adding nutmeg next time! It could definitely take these raisin cookies to another level.