Raisin Spice Cookies
These cookies are full of plump raisins, with a hint of warm spices.
Recipe type: Dessert | Drop Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 8 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 1 cup water
- 2 cups raisins
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
- In a medium saucepan over medium-high heat, combine water and raisins; bring to a gentle boil, boiling about 5 minutes. Set aside and let cool to room temperature. Do not drain excess water. Tip: Place saucepan in another larger pan or bowl filled with cold water to cool raisin-water mixture faster.
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; whisk together to mix. Set aside.
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add vanilla and cooled raisin-water mixture; stir until mixed. Add sifted flour mixture, stir until mixed.
- Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 13 to 14 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.