Soft Boiled Raisen Cookies
Soft boiled raisen cookies are a family favorite of mine. Loaded with raisen goodness and rolled in sugar they are delicious! Boiling the raisens makes them soft, plump and tender. The soft cookies and plump raisens are the perfect combination. Freshly baked, warm cookies are so, so good! This is a great recipe for the holidays or any time! I just love anything with raisens but these cookies really celebrate them. I made mine with golden and regular raisens for a little variety. These cookies bring back some great memories and remind me of home and family.
Ingredients for soft boiled raisen cookies:
These cookies are made with simple, basic ingredients:
- 1 1/2 cups raisens (I used golden raisens and regular raisens)
- 1 cup shortening (may substitute butter by adding an extra tablespoon)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
How to make soft boiled raisen cookies:
- Boil raisens in just enough water to cover them in a medium saucepan until the water is almost all absorbed. Cool the raisens.
- Cream the sugar and shortening until creamy.
- Blend eggs and vanilla into the creamed mixture.
- Add dry ingredients and mix until just blended with a wooden spoon. Batter will be slightly thick.
- Fold the raisens along with any extra liquid into the batter until just mixed in.
- Roll cookie dough into a generous teaspoon of dough (about walnut size). You will need to push the raisens into the dough. Roll the balls of dough in additional sugar in a small bowl and place on a cookie sheet greased or lined with parchment paper. You can also use a silicone baking sheet which doesn’t need to be greased.
- Bake at 350 degrees for 10-12 minutes or until cookies are barely starting to brown.
- Remove the cookies from the oven and cool for one minute. Transfer to a rack to cool.
Notes and storage of cookies:
- You can substitute butter for the shortening if you desire but will need to add an extra tablespoon of butter if you use it.
- Let cookies cool completely before placing them in an airtight container. They can be frozen for up to 3 months if you want to make them ahead of time.
Other yummy cookies recipes to try:
Soft Boiled Raisen Cookies
These soft boiled raisen cookies are a family favorite of mine. Boiling the raisens makes them soft, plump and tender. The soft cookies and plump raisens are the perfect combination.
Ingredients
- 1 1/2 cups raisens
- 1 cup shortening
- 1 1/2 cup granulated sugar (plus 3/4 cup to roll cookie balls in)
- 3 large eggs
- 1 tsp vanilla
- 3 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Place raisens in a medium saucepan and cover with water. Boil until the water is mostly absorbed. Set the raisens aside and let them cool while you mix the rest of the ingredients.
- Cream sugar and shortening together until creamy.
- Blend in the eggs and vanilla into the creamed mixture.
- Add the dry ingredients and mix until just blended with a wooden spoon. Batter will be slightly thick.
- Fold the raisens into the batter along with any extra liquid just until raisens are evenly mixed into the batter. Don't overmix.
- Roll cookie dough into a generous teaspoon (walnut size ball) of dough. You will need to push the raisens into the dough. Roll the balls of dough in additional sugar in a small bowl and place cookies on a cookie sheet greased or lined with parchment paper.
- Bake at 350 degrees for 10-12 minutes or until cookies are barely starting to brown. Remove the cookies from the oven and cool for one minute. Transfer to a rack to cool.
- Makes approximately 48 cookies.