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!
Very delicious I’ll make theses cookies again
Awesome! Made me think of my dad, as they were his favorite! I rolled the dough pretty thin and got way more than 3dozen, and used pumpkin butter as filling when I ran out of raisins, and sprinkled cinnamon and sugar on top.
Your recipe for raisins cookies was as close to grandmother’s. If made them several times. For friends and family. They are the latest rave.
Thank you
I was looking for a recipe that would duplicate my father’s date filled cookies, a cookie he made when my sister and I were small. This is as close as I can get! Superb!
My mom made raisin filled cookies at Christmas every year of my life…back then you could buy canned raisins…making the filling from scratch just doesn’t taste quite the same..but we continue the tradition anyway….
I will be making these for the first time. Sound delicious. Can they be frozen?
Enjoy!! Yes, you can freeze these.
I’m confused, why do some recipes call for 4t baking powder and others call for 1t baking powder
Interesting…..first raisin filled recipe I’ve seen that doesn’t have brown sugar. Most of the ones floating around are the exact same recipe, so it’s nice to find one that is different. Guess I’ll make these and see how they compare.
This filled raisin cookie recipe is Just like my Gramma & mom made when I was a little girl ☺️Thanks for sharing- Do you have a favorite margarine you use for this recipe? ☺️
What kind of dough is used? Or is it just a basic shortbread dough?
Theses are the best raisin filled cookies I’ve ever eaten I try making them every time I can .thier the best.
Absolutely, positively the BEST raisin filled cookie recipe. Only one correction- a cup of milk is WAY too much. I fought the dough the first year. The second year (birthday present), I cut the milk to less than half a cup. Parchment paper is a necessity. The bottoms will get too done if directly on the pan (plus I use an insulated cookie sheet). Thank you for this recipe. I thought the person who requested them cried because they were just like Grandma’s.
I made these raisin filled cookies yesterday. I followed the recipe to a T. They were so salty we couldn’t eat them.
Would you know why?
Hi Jody, Oh no, I’m not sure why that would be! There isn’t a large amount of salt in the dough and that’s the only place where it’s called for.
OMG THIS HOMADE BAKED MACARONI AND CHEESE WAS A HIT. VETY DELICIOUS. I ADD SLICED JALEPENOS TO THE DISH AND SMOKED BACON
I didn’t make THIS recipe, but my grandmother b. 1896 made this and probably got it from her mother, but this old fashioned western pioneer recipe uses 1 c. brown sugar and 1 cup white sugar, 3 eggs and 4 cups flour. Always wanted to cut the sugar out of the raisin filling, raisins are sweeet enough. Love the idea above of adding lemon juice. In this old recipe my grandmother minced the raisins in a meat grinder, because the original old one did so. ::smile::
Fun to find this! Thanks.
Just made these today. They are quite good. Followed the recipe but forked the edges and sprinkled with sugar before baking.
The dough is quite sticky, therefore use lots of flour when rolling out as she suggested.
I will make them again, but use a smaller circle cutter. The cookies are larger than I would like.
Wow, I’ve been looking for a recipe for these forever and a day, as they were one of my grandmothers favorites too. I remember well the magical childhood memory of coming into her kitchen, finding these on her counter, and grabbing one immediately even before she kissed and hugged me hello. Can’t wait to make these! Thank you for warming my heart and filling it with love reading this post. Grandmothers are very, very special.❤️❤️
I have been looking for this recipe forever!!!! I loved them in my younger days and can’t wait to start baking!!
Add chocolate to the raisins. You won’t be sorry. And take a short-cut and use a yellow cake mix for the dry ingredients. Best raisin filled cookies ever. You’re welcome.
How much and what flavor chocolate?
I will be making these delicious raisin cookies for Christmas.Thank you for sharing.
PERFECT TEXTURE SOFT AND OHHHH SO GOOD.
These had a good flavor, but I found them heavy & too doughy. I’m looking for something similar to my grandmother’s raisin filled cookies, but this wasn’t it.
Made these cookies for Christmas and they were soo good. Used a cup for cutting out the circles.. It was to big lol. Next yr I’ll use a smaller one LOL. Gave them out to people and I got a lot of compliments.
Yesterday we were all sitting around talking about our relatives and how Great Grandma Potratz used to make the best desserts. She was a baker throughout her life. My Dad mentioned these raisin filled cookies and how she used to bake them all the time. He didn’t have the recipe so we googled it. I made them and boy did my Dad love them. He said they were exactly like he remembered them! The dough is tender and the raisins not too sweet. Thank you!
I made these for Christmas. My Mother told me her fond childhood memories of a woman selling them in the neighborhood during the holidays and wishing she could find a recipe. My parents were thrilled, they were just as they remembered them. The cookie is delicious as the filling (a tad sweet, but we are older), my dad was craving sour cherries so we made half with a filling of sour cherry, lemon juice, sugar and cornstarch, delish too!
I have been making these for years. You can use can pie filling. and they freeze well and my family loves them frozen with blueberry and a glass of lemon aid on a hot summer day.