Soft Raisin Cookies–Baked Good Mondays
My grandmother was a prolific baker, and the smell of these little lovelies baking in the oven make me look for her over my shoulder. These chewy, spicy, comforting, cake-like, soft raisin cookies are a strong kick to nostalgia for me. They can be enjoyed with coffee, teas, or whatever morning beverage you may have handy. Of course, they can satisfy an afternoon (or evening, or any time!) sweet tooth craving. Yum.
Servings Prep Time
24cookies 15 minutes
Cook Time
10minutes
Servings Prep Time
24cookies 15 minutes
Cook Time
10minutes
Ingredients
Instructions
  1. On stove top, boil the cup of water with raisins for 10 minutes. Allow raisins to cool completely. Reserve cooking liquid.
  2. Preheat oven to 350 degrees.
  3. Sift flour into mixing bowl. If you do not have a sifter, you can use a mesh strainer.
  4. Mix all ingredients together except raisins & cooking liquid.
  5. Fold in raisins and cooking liquid to form batter.
  6. Drop tbsp of batter onto cookie sheet coated with cooking spray.
  7. Bake for 10 minutes. Allow to cool on wire rack.
  8. Store for up to 4 days in airtight container, or freeze for up to 3 months.
Recipe Notes

A couple important notes:

1. Boiling the raisins is an important step.  It helps plump up the raisins so that they remain juicy, and the extra cooking liquid ensures a perfect batter consistency.

2. Sifting the flour helps make sure that the cookies are cake-like in texture, rather than dense heavy.  If you don’t have a sifter, a mesh strainer or colander will work well.  Don’t have one?  Click on the link here, or on the link to the right of this post to get yours now!