I often find myself in the mood for something simple to make and realize that I have butter, eggs, and a box of raisins lying around. In those moments, I think about raisin cookies. They are quick to make, require no special utensils, and don't need much patience. The recipe is a classic, uncomplicated one. I've tried it in various versions, and they always disappear quickly from the table.
Quick Info
Total time: 50 minutes (including baking and cooling)
Servings: about 45 small cookies
Difficulty: easy
Ingredients
2 eggs, at room temperature
250 g butter (82% fat), softened
130 g sugar
350 g all-purpose flour
150 g raisins
1 teaspoon baking powder (approx. 5 g)
1-2 teaspoons vanilla extract (or rum, to taste)
Powdered sugar, for finishing
Preparation method
1. Prepare the baking tray and oven. Preheat the oven to 180°C (static). Line a large tray with baking paper.
2. Beat the softened butter with the sugar (using a mixer on medium speed) for 2-3 minutes until it becomes creamy.
3. Add the eggs one at a time, mixing after each addition. The mixture will be quite soft, which is normal.
4. Incorporate the sifted flour and baking powder. Mix until you no longer see any traces of flour. Use a spatula or spoon if you don't want to overbeat.
5. Add the raisins and vanilla or rum extract. Gently mix until combined.
6. Using a teaspoon, scoop the mixture and place small mounds on the baking paper, leaving 3-4 cm between them – they will spread a bit while baking.
7. Bake for 11-13 minutes, until the edges are golden and the center is still soft to the touch. Do not let them brown too much.
8. Leave the cookies on the tray for 2-3 minutes after removing them, then transfer to a cooling rack or clean paper to cool completely.
9. Once cooled, dust them with powdered sugar. If you prefer less sugar, you can just lightly dust them.
Why I make this recipe often
It's one of the quickest solutions when I want homemade cookies without much hassle. They keep well for a few days, don’t harden, and are great for lunchboxes or picnics. The mixture can easily be adjusted if I don’t have enough raisins or want to add something else.
Tips and variations
Tips
Don’t overmix after adding the flour – the texture will be more tender if you stop when you no longer see dry flour.
If the butter is too cold, you can microwave it for 30 seconds on low power.
You can also use a hand mixer; a food processor is not necessary.
The cookies bake quickly and may seem soft when they come out of the oven, but they will harden as they cool.
If you have two trays, use them alternately to save time between batches.
Substitutions
Raisins can be replaced with dried cranberries, pieces of dates or dried apricots, or even chocolate chips.
Instead of vanilla extract, you can use grated lemon or orange zest.
White sugar can be replaced with brown sugar for a slightly caramelized taste, but the cookies will be a bit darker in color.
If you don’t have butter, margarine for baking works, but the taste will be slightly different.
Variations
You can add chopped nuts or hazelnuts for a crunchier texture.
A tablespoon of cocoa powder in the dough will make it more chocolatey, but you will need to add an extra tablespoon of liquid (a bit of milk or water).
For kids, you can make smaller cookies and reduce the sugar by 20-30 g without affecting the texture.
If you prefer thicker cookies, don’t flatten them at all on the paper – leave them as small mounds.
Serving ideas
They are good on their own, alongside coffee, tea, or milk. If you want to take them to the office or on a trip, you can put them in metal boxes with paper between layers. They can also be used for quick desserts, such as crumbled over yogurt or cream cheese.
Frequently asked questions
Can I use another type of flour?
Yes, you can use type 650 flour or whole wheat flour (but the texture will be denser). I do not recommend using oat flour or gluten-free flour for this recipe, as they will not bind the same way.
Can I refrigerate the dough before baking?
Yes, but it’s not necessary. If you want to make the cookies rounder and not spread too much, let the dough sit in the fridge for 20 minutes.
What do I do if I don’t have baking paper?
You can grease the tray with a bit of butter and sprinkle flour, but the cookies will have a crunchier base and may sometimes stick more easily.
Can I freeze the baked cookies?
Yes. Let them cool completely, then place them in zip-lock bags. They keep well for a month. To serve, thaw at room temperature.
Nutritional values (estimated for 1 cookie)
Calories: 60-65 kcal
Protein: 0.7 g
Carbohydrates: 7 g
Fats: 3.5 g
Values are approximate and can vary depending on the size of the cookie. They are more of a sweet snack, not something to be consumed in excess if you are on a strict diet.
Storage and reheating
Raisin cookies can be stored for 4-5 days at room temperature, in a sealed box or a zip bag. They don’t harden immediately, but after a few days they can become a bit firmer. If you want to refresh them, you can keep them in a warm oven for 1-2 minutes (approx. 150°C). Avoid the fridge, as it dries them out. Freezing works, but let them thaw naturally; do not reheat in the microwave to avoid making them rubbery.
Quick Info
Total time: 50 minutes (including baking and cooling)
Servings: about 45 small cookies
Difficulty: easy
Ingredients
2 eggs, at room temperature
250 g butter (82% fat), softened
130 g sugar
350 g all-purpose flour
150 g raisins
1 teaspoon baking powder (approx. 5 g)
1-2 teaspoons vanilla extract (or rum, to taste)
Powdered sugar, for finishing
Preparation method
1. Prepare the baking tray and oven. Preheat the oven to 180°C (static). Line a large tray with baking paper.
2. Beat the softened butter with the sugar (using a mixer on medium speed) for 2-3 minutes until it becomes creamy.
3. Add the eggs one at a time, mixing after each addition. The mixture will be quite soft, which is normal.
4. Incorporate the sifted flour and baking powder. Mix until you no longer see any traces of flour. Use a spatula or spoon if you don't want to overbeat.
5. Add the raisins and vanilla or rum extract. Gently mix until combined.
6. Using a teaspoon, scoop the mixture and place small mounds on the baking paper, leaving 3-4 cm between them – they will spread a bit while baking.
7. Bake for 11-13 minutes, until the edges are golden and the center is still soft to the touch. Do not let them brown too much.
8. Leave the cookies on the tray for 2-3 minutes after removing them, then transfer to a cooling rack or clean paper to cool completely.
9. Once cooled, dust them with powdered sugar. If you prefer less sugar, you can just lightly dust them.
Why I make this recipe often
It's one of the quickest solutions when I want homemade cookies without much hassle. They keep well for a few days, don’t harden, and are great for lunchboxes or picnics. The mixture can easily be adjusted if I don’t have enough raisins or want to add something else.
Tips and variations
Tips
Don’t overmix after adding the flour – the texture will be more tender if you stop when you no longer see dry flour.
If the butter is too cold, you can microwave it for 30 seconds on low power.
You can also use a hand mixer; a food processor is not necessary.
The cookies bake quickly and may seem soft when they come out of the oven, but they will harden as they cool.
If you have two trays, use them alternately to save time between batches.
Substitutions
Raisins can be replaced with dried cranberries, pieces of dates or dried apricots, or even chocolate chips.
Instead of vanilla extract, you can use grated lemon or orange zest.
White sugar can be replaced with brown sugar for a slightly caramelized taste, but the cookies will be a bit darker in color.
If you don’t have butter, margarine for baking works, but the taste will be slightly different.
Variations
You can add chopped nuts or hazelnuts for a crunchier texture.
A tablespoon of cocoa powder in the dough will make it more chocolatey, but you will need to add an extra tablespoon of liquid (a bit of milk or water).
For kids, you can make smaller cookies and reduce the sugar by 20-30 g without affecting the texture.
If you prefer thicker cookies, don’t flatten them at all on the paper – leave them as small mounds.
Serving ideas
They are good on their own, alongside coffee, tea, or milk. If you want to take them to the office or on a trip, you can put them in metal boxes with paper between layers. They can also be used for quick desserts, such as crumbled over yogurt or cream cheese.
Frequently asked questions
Can I use another type of flour?
Yes, you can use type 650 flour or whole wheat flour (but the texture will be denser). I do not recommend using oat flour or gluten-free flour for this recipe, as they will not bind the same way.
Can I refrigerate the dough before baking?
Yes, but it’s not necessary. If you want to make the cookies rounder and not spread too much, let the dough sit in the fridge for 20 minutes.
What do I do if I don’t have baking paper?
You can grease the tray with a bit of butter and sprinkle flour, but the cookies will have a crunchier base and may sometimes stick more easily.
Can I freeze the baked cookies?
Yes. Let them cool completely, then place them in zip-lock bags. They keep well for a month. To serve, thaw at room temperature.
Nutritional values (estimated for 1 cookie)
Calories: 60-65 kcal
Protein: 0.7 g
Carbohydrates: 7 g
Fats: 3.5 g
Values are approximate and can vary depending on the size of the cookie. They are more of a sweet snack, not something to be consumed in excess if you are on a strict diet.
Storage and reheating
Raisin cookies can be stored for 4-5 days at room temperature, in a sealed box or a zip bag. They don’t harden immediately, but after a few days they can become a bit firmer. If you want to refresh them, you can keep them in a warm oven for 1-2 minutes (approx. 150°C). Avoid the fridge, as it dries them out. Freezing works, but let them thaw naturally; do not reheat in the microwave to avoid making them rubbery.