Soft Raisin Cookies
Most raisin cookies are crisp or with oatmeal. My mom got this recipe from a coworker and our family has been baking these for years. Not only is the cookie soft with a hint of spice, but the raisins are plump and moist, a perfect combination in my opinion.
Yield: 4 dozen
Ingredients:
2 cups seedless raisins
1 cup water
2 cups sugar
1 cup butter flavored Crisco
3 eggs
3 1/2 cups flour
½ tsp salt
1 ½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp nutmeg
¼ tsp allspice
Preheat oven to 350 degrees.
Boil raisins in water for 5 min. Drain and cool.
Meanwhile, in a standing mixer with paddle attachment or large bowl with a hand mixer, beat Crisco and sugar on medium high speed until light and fluffy.
Add eggs one at a time.
Mix all the dry ingredients in a separate bowl and then add to dough, just until flour is incorporated. 
Add raisins.
Drop 1 ½ Tablespoonfuls onto parchment lined baking sheet. 
Bake for10-12 min. Do not over bake, or cookies will not be tender and soft.
- Prep Time: 11 mins
- Cook Time: 12 mins
- Total Time: 23 mins
Ingredients
Yield: 4 dozen
- 2 cups seedless raisins
- 1 cup water
- 2 cups sugar
- 1 cup butter flavored Crisco
- 3 eggs
- 3 1/2 cups flour
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp allspice
Instructions
- Preheat oven to 350 degrees.
- Boil raisins in water for 5 min. Drain and cool.
- Meanwhile, in a standing mixer with paddle attachment or large bowl with a hand mixer, beat Crisco and sugar on medium high speed until light and fluffy.
- Add eggs one at a time.
- Mix all the dry ingredients in a separate bowl and then add to dough, just until flour is incorporated.
- Add cooled raisins.
- Drop 1 ½ Tablespoonfuls onto parchment lined baking sheet.
- Bake for 10-12 min. Do not over bake, or cookies will not be tender and soft.
13 Comments
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janie johnson allen
Olga, I love your soft raisin cookies.
olgak7
Thank you, Janie. I’m glad you enjoyed them.
Kristina
Hey! I was wondering if I could use 1 c butter instead of the Crisco stuff….
olgak7
Hi Kristina,
For this recipe, I wouldn’t recommend substituting butter for the Crisco. It will be a completely different texture.
Milana
Oh I have such great memories eating these cookies. Thanks for posting the recipe!
olgak7
These cookies always make me think of Mom:).
Mark
These cookies were amazing. The only thing I did different was to use 2 variety’s of raisins and soaked them in a mixture of 3 to 1 mixture of lemon juice and water.
olgak7
Thank you, Mark! I’m glad you enjoyed the cookies.
Mark
Forgot to mention I also reduced the sugar to 1½ cups.
Joan
Been looking for soft raisin cookies cause my kids don’t like the chewy oatmeal ones, and grateful to come upon this. Was too lazy to boil the raisins, instead just soaked them while I was mixing the rest. Used only 1 1/2c sugar, and didn’t have all spice. Still came out yummy! Ate them right out of the oven! 😋 Thanks for sharing this recipe!
olgak7
I’m happy to hear you enjoyed the cookies, Joan.
Renee
Raisin cookies look amazing!! Can I use unflavored Crisco or half Crisco half regular butter???
olgak7
Yes, you can, Renee, but the texture will be a bit different.