Raisin filled cookies are some of Santa’s favorite cookies at our house. I must tell you, my husband is very good at what he does, and when he was young, he and his mother would make raisin filled cookies.
My grandmother also made raisin filled cookies, so when we could not find his mothers recipe, we used my grandma’s recipe with a few changes.
I have never posted these before, because me and raisins are not besties.:) I love chocolate too much and that is just the way it is.
These cookies are pretty amazing as far as raisin cookies go (yes, I did taste them). I do have a few kids that love raisins and so it was important to put their father’s favorite cookie recipe on the blog.
What Ingredients Do I Need For Raisin Filled Cookies?
Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):
Filling:
Water
Sugar
Chopped/ground raisins
Flour
Cookies:
Shortening or Butter
Brown sugar
Egg
Flour
Baking powder
Salt
Baking soda
Buttermilk
Vanilla extract
How Do I Make Raisin Filled Cookies?
Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):
Filling:
- Mix all the filling ingredients together in a medium size pan; bring the mixture to a boil, and cook 3-4 minutes until mixture is thick, stirring as you do so.
- Allow the mixture to cool to lukewarm before adding to cookie. (Add according to cookie directions).
Cookies:
- In a mixer, cream together the butter and brown sugar.
- Stir in the beaten egg.
- Sift, and then measure the flour in a separate bowl.
- Add the baking powder, salt and baking soda, and then sift again.
- Add the dry mixture and buttermilk, alternately, to the sugar and butter mixture.
- Next add the vanilla.
- The dough will be nice and soft.
- Roll the dough on a slightly floured counter top or board and cut into approximately 3″ circles.
- I like to roll a little thinner than a normal sugar cookie since you will have two together.
- Place 1 circle on a cookie or baking sheet.
- Put about 2-3 teaspoons of the lukewarm raisin filling in the center of the cookie.
- Over the top of the raisin filling, add another round circle made from cookie dough.
- Seal the edges with a fork, spoon or your fingers.
- Make a vent in the top of each cookie with a fork or knife.
- Bake in a 350 degrees oven for 20 minutes, or until the cookies are nice and brown.
Tips and Variations for Raisin Filled Cookies:
- Start by making the raisin filling first, that way it will be cool enough when you go to make your cookies.
- Cut with round cookie cutter or a canning jar ring. Drop a tablespoon of the filling in the center, and top with another cookie round.
- Crimp the edges with a fork by pressing the two rounds together to seal the filling inside.
- Puncture each cookie with a fork to allow steam to escape while baking. (Similar to empanadas!)
- Top your cookies with sliced almond by making a pretty design on top. You may also sprinkle some powdered sugar on top making a pretty design.
- Another thing you can do is to make mini pies. Use any of your favorite flavors in the center of the cookies!
How Do I Store, Freeze, and Reheat My Cookies?
- Store any cooled, leftover raisin-filled cookies in an airtight container or plastic bag at room temperature for up to five days.
- Freeze the raw dough and raisin filling separately for up to a month, or cooked (and cooled) cookies for the same amount of time.
- Reheat by letting the frozen dough and fruit filling thaw in the fridge overnight until they are thawed and ready to use.
Can I Use Another Dried Fruit Instead of Raisins?
- Yes! How about blueberries, cranberries or craisins, so many amazing choices.
- Another thing you can add would be pecans or walnuts!
More Delicious Cookies For You to Enjoy:
Chocolate Swig Cookies with Cookie Dough Frosting
Copycat Crumbl Muddy Buddy Cookies
Yield: 24 cookies
Raisin Filled Cookies
Raisin filled cookies are some of Santa's favorite cookies in our home. They are soft and chewy with a creamy raisin filling.
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 hour 5 minutes
Ingredients
Filling:
- 1 cup water
- 3/4 cup sugar
- 1 1/2 cups chopped/ground raisins (I use a food processor)
- 2 Tablespoons flour
Cookies:
- 1/2 cup butter or shortening
- 1 1/2 cups brown sugar
- 1 egg, well beaten
- 3 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
Filling:
- Mix all the filling ingredients together in a medium size pan; bring to a boil, and cook 3-4 minutes until mixture is thick, stirring as you do so.
- Allow the mixture to cool to lukewarm before adding to cookie. (Add according to cookie directions).
Cookies:
- In a mixer, cream together the butter and brown sugar.
- Stir in the beaten egg, until blended.
- Sift, and then measure the flour in a separate bowl.
- Add the baking powder, salt and baking soda, and then sift again.
- Add the dry mixture and buttermilk, alternately, to the sugar and butter mixture.
- Next add the vanilla.
- The dough will be nice and soft.
- Roll the dough on a slightly floured counter top or board and cut into approximately 3" circles.
- I like to roll a little thinner than a normal sugar cookie since you will have two together.
- Place 1 circle on a cookie or baking sheet.
- Put about 2-3 teaspoons of the lukewarm raisin filling in the center of the cookie.
- Over the top of the raisin filling, add another round circle made from cookie dough.
- Seal the edges with a fork, spoon or your fingers.
- Make a vent in the top of each cookie with a fork or knife.
- Bake in a 350 degrees oven for 20 minutes, or until the cookies are nice and brown.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 209Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 130mgCarbohydrates 40gFiber 1gSugar 23gProtein 3g
Incompetent is the word for you. Don’t post it you don’t know what you’re doing. The 5 rating is yours
This was my grandmother’s recipe. My husband loves them, and many of my aunts, uncles and cousins absolutely think that these are the best. As I said, raisins are not my favorite, but I try to share recipes that other people like, not just myself. I will tell you that the 5 rating is not ours. I see that you do some baking yourself. Happy baking and have a great day!
I’m always amazed at those who find it ok to be rude to others without knowing why you think it’s ok to give your opinion regarding her recipe. Why read it, you don’t like it , find one you like. No one one cares what you think. It’s a recipe , everyone is entitled to put the recipe out there. Your comment is just ridiculous. Put yours on line , I’m sure not everyone will like it too. We all have different taste. It’s a choice, so those who insult others are screaming for attention. Find something better to do with your time!!
Thank you for leaving this comment. Jeff didn’t say what was wrong with the cookies, so it wasn’t a very useful comment. We made the cookies again after he left the comment, following the recipe from the blog exactly and they turned out great for us. I don’t know if he just didn’t like them or what. We know that there are many really nice people in the world, but it is always nice to hear from one. Thank you so much. And Happy Holidays to you!
rude much, Jeff??????
I don’t know; I am a seasoned baker and I followed the recipe as written. The dough was not soft, but crumbly. I added more buttermilk but I am not pleased with the texture or the taste of the cookie.
I am so sorry that your cookies were crumbly. I know that it is important to not over mix the cookies and I always use a higher quality butter when making my cookies. I know that my grand mother always used lard. I am so sorry and I do thank you for giving them a try.
I made these accordingl to recipe and batter is very sticky I am adding more flour I will see if that helps.
I am sorry that your cookies were very sticky and adding more flour was a great idea. It seems that different altitudes, and shortening must make a big difference. I hope that your cookies turned out great. Thank you for letting us know.:)