Filled Raisin Cookies
Quite a few years ago my Chief Culinary Consultant made mention of raisin-filled cookies and how much he loved them as a kid. He wondered if I could try making them, but there was one problem – I had no idea what these cookies were that he spoke of. I had never heard of them or seen them myself. So, I set about on some research and started poking around online for recipes and did end up finding a few. Not long after that, I spotted a box of these cookies at Sam’s Club. I snapped a picture and sent it to him and he confirmed that those were, indeed, the cookies. I had a visual! I picked up those cookies and we’ve since found them in a couple of other places, so I finally got to taste the cookies as well. However, I then displayed some seriously questionable behavior because I totally and completely dropped the ball on these cookies. I’m talking, for years. A thousand apologies to him, and to you.
It wasn’t until I was digging through a pile of my grandma’s old recipes looking for something else that I came across the recipe for these filled raisin cookies. This was it. THE recipe. I knew it immediately. But… if this recipe was in my grandma’s recipe collection… why had I never heard of these cookies before? Or tasted them? I asked my mom and she said that my grandma made these cookies all the time for my grandfather, who adored raisins. However, once he passed away (when I was 5), she stopped making them because no one else in the family really cared for raisins. How sad! The recipe has been officially resurrected and is definitely one that will get a lot of use in my kitchen.
These cookies consist of a very soft and almost sponge-like cookie wrapped around a thick raisin filling. It’s simple, homey and absolutely delicious. Not to mention addicting. Don’t say I didn’t warn you!
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A few notes on the recipe:
- I know the first question many of you will ask is if you can use butter in place of margarine. Yes, the recipe calls for margarine and I know many people don’t use it anymore. However, when it comes to old-fashioned recipes, I almost never alter ingredients because you usually won’t end up with the exact same texture or flavor. Butter and margarine have different properties when it comes to baking (butter tends to spread more and creates a crisper final product), so I recommend using margarine as the recipe was written.
- The directions for mixing the dough are admittedly weird and counter-intuitive for anyone who has ever mixed dough before. I just went with it, and the dough was perfect, so I wouldn’t change a thing.
- You could substitute any of your favorite fruits in the filling. My mom mentioned that my grandma once made a version of this cookie with a peach filling. You could easily substitute in any dried fruit, just be sure to dice it up before proceeding with the recipe.
I couldn’t be happier that I came across this recipe. Not only is it an absolutely delicious cookie, but it makes me feel connected not only to my grandma, but to my grandfather as well. Baking something in my own kitchen for my favorite taste tester that my grandma baked countless times for the love of her life makes my heart happy.
So, what did my Chief Culinary Consultant think of these cookies after waiting years for me to make them? He said they were amazing and that this is a totally kick-ass recipe. Well done, Grandma, well done.
One year ago: Top 10 List: Favorite Muffin Recipes
Five years ago: Egg Muffins
Filled Raisin Cookies
Ingredients
For the Dough:
- 2 cups (400 g) granulated sugar
- 1 cup (227 g) margarine
- 1 teaspoon salt
- 2 eggs
- 6 cups (750 g) all-purpose flour
- 1 cup (244 ml) whole milk
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
For the Filling:
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- 1½ cups (375 ml) water, divided
- 1 tablespoon lemon juice
- 15 ounces (425.24 g) raisins
Instructions
- Make the Dough: Cream together the sugar and margarine on medium speed until light and fluffy. Reduce the mixer speed to low and add the salt, eggs, flour and milk. Continue to mix until just about all of the flour is incorporated. Add the baking powder, baking soda and vanilla extract and mix to combine. The dough will be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour.
- Make the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the remaining water, lemon juice and raisins. Set the pan over medium heat and cook, stirring frequently, until the mixture thickens and the raisins plump, about 5 to 10 minutes. Cool to room temperature before using.
- Assemble and Bake the Cookies: Preheat oven to 400 degrees F. Line three baking sheets with parchment paper or a silicone baking mat.
- Using about 1/3 of the dough at a time, roll out the dough on a well-floured surface to about 1/8-inch thickness. (The dough is very soft and sticky, so use as much flour as necessary to roll it out without it sticking.) Cut the dough into rounds (I used a 2¾-inch cookie cutter). Place one on prepared baking sheet, spoon 1 to 2 tablespoons of the raisin filling onto the circle and then top with another round of dough. Just lay the circle on top of the filling; there is no need to seal them shut, as they will do so while baking. Repeat with remaining dough and filling.
- Bake the cookies until lightly golden brown on top, about 15 minutes. Allow to cool for about 10 minutes on the pan and then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Yummy! The next time you go to DeLallo’s try their filled cookies,they are wonderful! Over the weekend in my comment this is “The Cookie” I was talking about. I can not wait to try your recipe. I use the tubes of filling ,that baking supply stores. Thank You for sharing a loved family recipe.
My mother, whi was a terrific cookiebaker,used to make these cookies. Haven’t had them in years so thanks for the resurrection,
Thank you very much for this recipe. My husband has been asking for a good raisin cookie recipe for years, just like his mother used to make. I can’t wait to try this to see if it comes closer than we’ve been able to find before. Ingredients like margarine may do the trick.
These look really different, and good. Yum!
Seeing this recipe totally made me smile! My Granny and I used to eat the raisin filled bar cookies all the time. I look for them at every grocery store I visit, and I visit a lot, and I cannot find them anywhere. I can’t wait to make these cookies to remind me of her, because I think about and miss her all the time. Thanks for sharing :)
These look great! My MIL loves raisins so I will definitely have to make these for her. Yum.
My dad made these every Christmas when I was growing up. (Official cookie baker in my family, he would bake thousands of cookies and gift them to everyone.His spritz were amazing.) When baking these he would use a mix of butter and margarine and the cookies turned out perfectly. I still remember how great the house smelled when these were in the oven. Good memories.
Michelle, I’ve taken to buying my raisins in bulk at Sam’s or BJ’s. I haven’t bought them in the boxes for years. Can you tell me how much the 15 oz box contains? Somewhere around 2 cups? Can’t wait to try this one out – thanks a million!!
Hi Cat, According to the box, a serving size is 1/4 cup and it contains 11 servings. That figures out to 2 & 3/4 cups total. Happy Baking!
Thanks for the equivalent, Michelle. I may break the 3-minute mile making these!!
My mom makes these every single year for Christmas. I can’t open presents Christmas morning without them – they are definately a must. Since my mom is getting older, a couple of years ago she finally taught me how to make them myself. However, they still taste so much better when she makes them. I’m jealous that you can buy these at a store in your area – I’ve never seen them anywhere here in Arizona.
P.S. Your CCC has very good taste in cookies. ;)
I just made these for my mom for mother’s day. They were a family cookie that seemed to have disappeared. It took me a really long time to find a good recipe that was similar to those that I ate as a child. Thanks for the great pictures and recipe. You are right…. substitutions for this recipe don’t quite produce the same delicious cookie!
I love raisins lately… I have never heard of raisin-stuffed cookies… but grandma recipes are always the best! Thanks for sharing the family recipe!
I’ve never seen these before but I must try them, since so many of the old time recipes disappear. Thanks for the post.
These look delish! They would be an awesome Christmas cookie filled with fruit mince!! Yum! Need to try that!
We made these when I was a kid and I still have the recipe. We always put chopped walnuts in with the raisins. I use powered sugar when rolling out the dough if it is too sticky so that the dough doesn’t get tough. We also cut an X in the top piece of dough before we placed it on top.
Yes, I remember them with the x on top. I have been craving these for so long. Can’t wait to make them.
What a great recipe and a fabulous looking cookie. I can see so many filling options with these.
Thanks for reminding me of this recipe. My grandmother used to make them also. Have you ever used powdered sugar instead of flour to roll out sugar cookies. Try it next time you make sugar cookies. It keeps the dough from getting stiff with re-rolling. Thanks again.
This brought back so many memories for me! My grandmother used to always have these cookies around her house. Even as a little kid who didn’t really like raisins, I loved these. I’m definitely going to have to dig up her recipe and see how it compares to yours! Thanks for bringing back a classic!
These look yummy! I’ve never had anything like this, but it looks like a little mini raisin pie!
This brought back memories…my mom made these and I loved them. Thank you for the recipe.
Hey Michelle,
Just loved your raisin cookie recipe. As a child I loved Golden Fruit Raisin Biscuits made by Sunshine bakeries. I guess the guys at King Arthur remember them as well. They developed this recipe as a result. http://www.kingarthurflour.com/blog/2011/05/04/golden-memories-sunshine-raisin-biscuits-make-a-comeback/
Hope you get a chance to give it a try it too.
I realize you posted this 2 years ago, but I just stumbled onto it now. Thank you for posting it! I loved the Golden Raisin biscuits, and I searched in vain for them, not knowing the company dropped them. Can’t wait to try them. :)
Michelle, we always buy these cookies at Sam’s. Now, thanks to you, I can make them at home. Thanks for ALL the great recipes.
These look delicious! I’m totally excited to try these – thank you!
Bless you, Michelle! My husband, too, has very fond memories of raisin filled cookies. They gotta be soft and the filling can’t be runny or too sweet. I’ve never made them because he had such high expectations and I didn’t want to disappoint. So glad you’re sharing this today . . . I’ll be a hit!
I’m not a huge raisin fan (they are just “ok”), but these look delicious!
I’m glad I am not the only one (!)…my boyfriend mentioned a store-bought dessert he wanted me to make, and months have gone by and I still haven’t done it. Your post is a reminder that I really need to change that!!
How sweet to find on old recipe and it was exactly what you had been looking for – makes these cookies extra special! They do look good! Almost like mince pie cookies!
These look and sound wonderful. Somehow, they remind me of the famous fig filled cookies. :) Can’t wait to try these out.
Not changing a thing on the old-fashioned recipes & just going with it – that’s smart. As you said, you’re not going to end up with Grandma’s Cookies otherwise. I love the nostalgia in this post!
Oh yum! I bet these would make PERFECT homemade fig newtons! :) Must try both versions at the soonest opportunity!
What a great idea. It’d be so good to put some fillings in the cookie.
Grandma’s recipes are ALWAYS the best! I’m not a huge raisin fan either, but I will definitely have to try these cookies. Nice job finding the recipe :)