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4 Time Winner

Raisin Cookies Recipe & Video

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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. 

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Raisin Cookies: Preheat oven to 375 degrees F (190 degrees C). Butter or line two baking sheets with parchment paper. 

In a separate bowl, whisk together the flour, baking powder, and salt. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until soft and fluffy (about 2 minutes). Beat in egg and vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture to the batter and beat until incorporated. Add enough milk to make a soft batter. Then add the raisins and beat until combined.

For each cookie, drop about one tablespoon of batter onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Bake the cookies for about 12 - 14 minutes, or until the tops of the cookies are still soft with just a touch of color, yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool.

Makes about 26 cookies.

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Raisin Cookies:

2 cups (260 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, at room temperature

1 cup (205 grams) firmly packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

3-4 tablespoons milk

1 cup (125 grams) dark raisins

 
 
     
 

 

 

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