This cinnamon raisin cookie recipe is the best because of one extra, easy step, that makes all the difference. You'll never make another raisin cookie recipe again. These cookies are a melt-in-your-mouth dreamy treat.
This truly is the best cinnamon raisin cookie recipe. With just one extra (secret) step, or trick, if you will, other recipes just can't compete with it.
These cookies are SO incredibly buttery and cinnamon-y! And the raisins – oh, the raisins – you don't even have to be a raisin fan to appreciate them!
They're soft and crisp, and buttery and cinnamon-y -- all at once!
The Secret to Making the Best Cinnamon Raisin Cookies
The secret is that before the raisins are added into the batter, they soak for about an hour in warm, cinnamon-vanilla infused melted butter.
They become soft, plump and rich with flavor.
Now imagine all of this held together by a lovely, perfect combination of a soft and crisp cookie.
*I use a similar technique with lemon zest in my lemon blueberry cookie recipe.
The Ingredients
- raisins - Golden or dark -- both work really well in this recipe, though I prefer golden.
- ground cinnamon
- unsalted butter - I always bake and cook with unsalted butter so I can better control exactly how much salt goes in the recipe.
- pure vanilla extract - I like this one.
- all-purpose flour - If you're gluten-free, see Substitutions and Variations below.
- baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- kosher salt - I bake (and cook) with Kosher salt because of its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
- granulated sugar
- brown sugar
- eggs
(See recipe card below for quantities.)
Substitutions and Variations
- all-purpose flour - This can be substituted with Cup4Cup Multipurpose Gluten-Free flour. Use 2 tablespoons less than the instructed amount.
- If you want to add chocolate chips and/or oats, follow this version derived from the cinnamon raisin cookie recipe.
Recipe Tips
- Please be patient and wait the full hour while the raisins are soaking in the butter mixture. This is where the magic happens, and it's the key to success of this recipe.
How to Make Them
- Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 5 minutes. Then turn the heat off, keep the pot covered, and let it sit for 55 minutes.
- While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
- Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
- Use an approximately 2-inch cookie scoop to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
- Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
- Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.
More Cookie Recipes with Raisins
I think this raisin cookie recipe is the best of all time, though that doesn't mean the below recipes aren't also amazing. 😉
- Peanut Butter Trail Mix Cookies
- Healthy Gluten-Free Pumpkin Cookies
- Spiced Granola Breakfast Cookie Recipe
I love these cinnamon raisin cookies, and for me to be this crazy about a cookie without chocolate, well . . . that's really saying something.
Get those raisins soaking, and get these cookies made by the time the kids return home from school. Or in time for dessert, or a weekend get together, or just in one and a half hours for the best snack ever!
How to Store Them
- Once they're completely cooled, these cookies can be stored in an airtight container, at room temperature for up to 3 days. If you don’t plan to serve them within the first couple days after baking them, you can freeze them.
- They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll loose.)
Enjoy every last crumb!
The Best Cinnamon Raisin Cookie Recipe
Ingredients
- 1 cup unsalted butter
- 2 cups raisins
- 1½ tablespoons pure vanilla extract
- 1½ tablespoons ground cinnamon
- 2¼ cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- 1 cup golden brown sugar
- 2 large eggs
Instructions
- Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 5 minutes. Then turn the heat off, keep the pot covered, and let it sit for 54 minutes.
- Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
- Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
- Shape the batter: Use a cookie scoop (approximately 2 inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
- Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
- Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.
NOTES
NUTRITION
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Sophia
Amazing— recipe was spot on ! Thank you
Valentina
Hi Sophia. Yay! Thank you and enjoy! 🙂 ~Valentina
Steve
Absolutely one of the best cookies I’ve ever made. Mixed well, baked well, and delicious to eat. Took them to a big bake sale and they disappeared quickly. Only change I made was letting them cool in fridge over night and then used a scooper to place on baking sheet. Highly recommend and thanks for the recipe.
Valentina
Hi Steve. Thank you so much for this rave review. 🙂 I'm so happy they were such a hit! ~Valentina
debInGeorgia
SO GOOD! One thing I added to my instructions was to let the dough sit 15 minutes for the flour to absorb the butter. I started putting them on the cookie sheet as soon as I had them mixed and they were very greasy. I baked 2 just to test and when I came back to the bowl of dough it had absorbed the butter. I will be baking them again for sure. I used dark raisins because that's what I had. May try golden when I buy next time. I make a quick bread Cranberry Orange where I soak the cranberries in orange juice. Very good too!
Valentina
Hi. So happy you liked them! And thanks for your tip about absorbing the butter. Your cranberry orange bread sound delish, too! 🙂 ~Valentina
debInGeorgia
Making these today. Do you use an electric mixer or mix by hand because of the raisins? Thanks. I KNOW they are going to be good.
Valentina
Hi! I would mix by hand. Enjoy! 😀 ~Valentina
debInGeorgia
I did mix by hand. I used a Danish Dough whisk. I love it for doughs just like this. I have a large one (I used today) and a smaller one for making small batch of biscuits.
Valentina
I haven't worked much with a Danish dough whisk, but you have me intrigued. Thanks. 🙂 ~Valentina
Vickie
WOW! I just made these cookies for my husband and he absolutely loves them. I made them exactly like your printed recipe. Thank you so much!!!!
Valentina
Hi Vickie! Thanks so much for writing in -- I'm thrilled your husband loves the cookies so much! You made my morning. 🙂 ~Valentina
Em
My new fave! Hubby enjoyed them immensely. It smells like Christmas when the raisins are being simmered in the butter mixture…..soooooo yummy! Thanks Valentina
Valentina
Hi and thank you! I love the scent of the cinnamon with the butter and vanilla, too -- yes, it smells like the holiday season. Thanks so much for trying my recipe -- I'm so happy you loved the cookies. 🙂 ~Valentina
Ally P.
These were absolutely divine! I added a few tablespoons of bourbon to the raisin soak and oh em gee...so good!
Valentina
Oh I love that idea! Delicious! Thanks so much for writing in and I'm happy the cookies were a hit. 🙂 ~Valentina
Pamela
I made this recipe today. I am a baker and can say, this was easy and definitely worth making. I followed the recipe exactly, except I made a double batch. The hardest part was mixing the dry ingredients together. Do not use a mixer on this dough. Cookies are soft, moist with a hint of cinnamon, the raisins are so soft and plump. My family loves them. Hopefully my work family loves them also.
Only issue I had was the 2 inch scoop would not yield me 48 cookies ( double batch)after the first tray I switched to a 1 1/2 inch scoop. That yield the right amount. Overall super happy with this recipe.
Valentina
Hi Pamela, Thank you so much for writing in. I'm so happy you and your family liked the recipe so much. 🙂 And thanks for sharing your tips with my readers. Enjoy! Warmly, Valentina
Jerry McMillen
I just made these cookies today, I was skeptical about the large amount of vanilla and cinnamon, but they turned out excellent. I’m very pleased with the results.
Valentina
Hi Jerry, So happy you liked these cookies. And I'm glad that even though you weren't sure about it, that you went ahead with the full amount of vanilla and cinnamon because that's a big part of what makes them so delicious. Yay! Enjoy and thank you for sharing. 🙂 ~Valentina
D
When you say a cup of butter, is that pieces of butter cut up prior to melting?
I like raisens but have a packet if currents needing to be used so going to try that
Valentina
Hi there. Thanks for writing in. Yes a cup of whole butter that is then melted. It doesn't necessarily have to be cut into pieces, but will melt a bit more easily if it is. Currants will be great! Hope you love the cookies! 🙂 ~Valentina