Raisin cookies are Santa’s favorite cookies and are made during the time of Christmas. These soft chewy cookies are a perfect blend with an amazing flavor of raisin paste.
Raisin pastes are an amazing substitute for dates and there is a variety of dishes that can be made using raisin pastes. I am sharing with you one of my favorite raisin cookies.
Raisin Cookie Recipes
Actually, it is my grandmother’s recipe and always used to prepare it for us during the Christmas of our childhood. I learned this raisin-filled cookie recipe from her since these are my favorite. Also the favorite of kids in our home.
In my childhood, I always used to wait eagerly for Christmas to arrive so my grandma makes it for us. You can also use other dry fruits instead of raisins like blueberries, cranberries, craisins, etc.
Even though I am not a fan of raisins since childhood, I am a great chocolate lover. But believe me, these are amazing and I am damn sure it is going to tickle your taste buds. Here is my recipe for you.
Raisin Cookie Recipes
- 1 Refrigerator
- 1 Saucepan
- 1 Beater
- 1 Oven
- 1 cup Sugar
- ½ cup Margarine (no substitutes are recommended)
- 1 tsp Salt
- 1 large Egg
- 3 cups Flour
- ½ cup Milk (add 1 teaspoon of vinegar in it and stir and leave it for 5 minutes)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- ½ cup Sugar
- 1 ½ tbsp Corn Starch
- ¾ cup Water
- ½ tbsp Lemon Juice
- 1 to 1 ½ cup Seedless Raisins (8 oz of dark raisins which are grounded)
- In a beater or by hand, beat sugar and butter (margarine) until it forms a creamy consistency.
- Now, add salt, egg, and milk to the creamy mixture and again beat it for 30-45 seconds.
- At this point, add baking powder, baking soda, and vanilla extract to the mixture and combine well.
- Now, turn off the beater and add half portion of the flour which set, and mix it thoroughly by turning the beater on low.
- When done with the mixing add the remaining flour to the mixture until a soft and sticky dough is formed.
- Now remove the dough from the vessel and wrap it in a plastic wrapper and store it in the fridge for at least 30 minutes or more.
- By the time the dough is set, let us prepare the fillings.
- For the filling in a saucepan, mix the sugar and cornstarch and combine them well so that no lumps are remaining.
- Add water to this mixture and whisk until well smooth and combined.
- At this point, add the grounded raisins and lemon juice and combine them all together. Now bring the entire mixture to boil on medium flame.
- After boiling, reduce it to simmer and cook for 5 minutes stirring continuously. Using a spoon smash the grounded raisins and combine them well in the mixture.
- After 5 minutes, the mixture will start to become thick. Remove it from the heat at this point and the filling is ready. Now, let it cool completely.
- Now, bring the dough from the fridge and cut it into three equal portions. Take one portion and store the remaining portions back in the refrigerator.
- Dust the dough with flour and roll it onto a round shape using a roller, to a thickness of ⅛ to ¼ inches.
- Now, using a round cutter, cut dough in round shapes 2½ to 3 inches round and place it on the parchment paper lined on the top of the baking sheet.
- On the top of the first dough layer, pour a teaspoon of raisin filling. Make sure you do not overfill the fillings as they will spill through the edge of the cookies.
- Gently press the filling so that it is almost flattened.
- Over the top of the raisin filling place another round made of dough.
- Now gently seal the edges using a spoon, fork, or hands.
- You can also make a vent at the edge of the cookies using a fork or knife.
- Now, bake it at 350 degrees for 10 – 20 minutes until the cookies turn golden brown and soft.
The leftover raisin-filled cookies can be stored in an air-tight container at room temperature for 5 days. When stored in the refrigerator, it stays without spoiling for up to 1 month. Even the leftover dough and raisin fillings can be kept in the fridge for 1 month.