These soft raisin cookies are the perfect balance of flavor and texture, with juicy raisins and a touch of warm spices. A lovely treat with a cold glass of milk.
When it comes to cookies, there’s something about a soft, chewy texture that hits the spot every time. These soft raisin cookies are the perfect example, thanks to my mom’s recipe that she got from a coworker years ago.
Unlike most raisin cookies that can be on the crispy side or paired with oatmeal, these are melt-in-your-mouth soft, with a delicate spice flavor that enhances the plump, moist raisins. It’s a classic treat that has been a part of our family’s baking tradition for years, and once you try them, you’ll understand why.
Yield: 4 dozen
Ingredients
2 cups seedless raisins
1 cup water
2 cups sugar
1 cup butter flavored Crisco
3 eggs
3 ½ cups flour
½ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon allspice
How To Make Soft Raisin Cookies
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 the raisins and mix to combine, being careful not to overmix.
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.
Soft Raisin Cookies
Ingredients
- 2 cups seedless raisins
- 1 cup water
- 2 cups sugar
- 1 cup butter flavored Crisco
- 3 eggs
- 3 ½ cups flour
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon 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.
Notes
Raisin cookies look amazing!! Can I use unflavored Crisco or half Crisco half regular butter???
Yes, you can, Renee, but the texture will be a bit different.
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.
Thank you, Mark! I'm glad you enjoyed the cookies.
Forgot to mention I also reduced the sugar to 1½ cups.
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!
I'm happy to hear you enjoyed the cookies, Joan.
Oh I have such great memories eating these cookies. Thanks for posting the recipe!
These cookies always make me think of Mom:).
Hey! I was wondering if I could use 1 c butter instead of the Crisco stuff....
Hi Kristina,
For this recipe, I wouldn't recommend substituting butter for the Crisco. It will be a completely different texture.
Olga, I love your soft raisin cookies.
Thank you, Janie. I'm glad you enjoyed them.