This cinnamon raisin cookie recipe is truly amazing! The cookies are a melt-in-your-mouth dreamy treat. They're soft and crisp, and buttery and cinnamon-y -- all at once! So yes, they're the Best Cinnamon Raisin Cookies of all time!
Of all time!? Well, I do want to be humble, but . . .
Yes . . . of all time! This is the best cinnamon raisin cookie recipe of all time!
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!
What's the secret to making the best cinnamon raisin cookies ever?
The secret is that before the raisins are added into the batter, they soak for about an hour in warm, melted butter with vanilla and cinnamon.
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'm guessing you're so ready for a bite after hearing that. I just ate one, just describing them to you makes me want another. And another.
My son's tennis coach just had a baby so I asked her husband what sort of cookies she might like. Without skipping a beat, he practically yelled, "oh, she loves cinnamon raisin cookies!" I knew right away cinnamon raisin was his favorite. 😉
So naturally, I wanted to attempt to make the best cinnamon raisin cookies of all time, for both of them.
What's in this recipe?
- raisins and cinnamon 😉
- all-purpose flour, baking soda and salt
- granulated sugar
- brown sugar
Honestly, this is in fact the best cinnamon raisin cookie recipe. Ever! (That I've tasted, anyway.)
And I'm certain the secret is soaking the raisins. I love these 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!
Enjoy every last crumb!
More or my favorite cookie recipes with raisins:
Just because today's recipe is "the best of all time," doesn't mean the below recipes aren't also amazing. 😉
- Peanut Butter Trail Mix Cookies
- Oatmeal Raisin Chocolate Chip Cookies
- Spiced Granola Breakfast Cookie Recipe
- Old Fashioned Chewy Chocolate Raisin Cookies
And if you just can't live without the chocolate:
- Super Chewy Chocolate Chip Cookies
- Olive Oil Chocolate Chip Cookies
- Buckwheat Chocolate Chip Cookies
- Chocolate Spice Cookies
The Best Cinnamon Raisin Cookie Recipe
- 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
- 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 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 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 2¼ 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.
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I can tell just by looking at these cookies that you are not exaggerating! They look positively scrumptious! I would love to make some but I'd have to make a double batch because I'm certain I would eat at least one batch all by myself. ; )
Thanks so much, Jeanne! Hope your whole family loves them -- or just you 😉 xoxo
I made these, twice, since I found this recipe two weeks ago... looks like a more than once a month staple in this household ? They taste even better than the picture looks! Brilliant with the raisins!
Thank you, Tori! 🙂
It is the "Best" cinnamon raisin cookie recipe - I make them every Monday for my bowling team (they now have an addiction) -
I did add a pinch of nutmeg
Thank you both so much! 😀
These cookies are amazing this is a keeper for sure thanks!!!
Thanks so much, Karen! I'm so happy you liked them. Happy holiday season and thank you for trying my recipe. 🙂
This is one of the best cookie recipes EVER and I have already made it a few times after the first (extremely successful) try. I think the trick is the high amount of butter and soaking the raisins, Now that I know the recipe, I have improvised with great success:
cut out white sugar, cut brown sugar by a third, added bits of candied orange peel, pecans and some dark chocolate chips and put a couple granules of himalayan salt on the top. (Soak orange in pecans in butter as well.) THANK YOU, Valentina!
Hi Michelle, Thanks for writing in and trying my recipes. What delicious additions you made -- the orange in the melted butter sounds divine. The touch of salt on top is an excellent idea. Soaking the raisins is indeed magical. Hope you keep loving them! 🙂 Warmly, Valentina
Cathy | She Paused 4 Thought
I am with Jeanne, those cookies look amazing!
Thanks so much, Cathy! XO
I want to make these soon... both for me, and for my honorary mom, who loves anything with cinnamon! Will report back!
I hope everyone loves them, especially your mom! 😀
We are a cookie loving family! Soaking the raisins is a fabulous idea, in butter no less! This is the perfect cookie to start the season of fall baking.
Thank you Deb. Don't you just love fall baking? Those spices! 🙂
The combination of cinnamon and raisin has always been a favorite of mine! Especially when they're both in one cookie!
I so agree! Those two belong in cookies! 🙂
This is just soooo good!! God..Its around 1:30 am here and here I am wishing it was breakfast time
It's always time for a cookie, though. 😉
LOVE cinnamon raisin cookies. I am so trying this!!!
Yay! Hope you enjoy! 🙂
Thats brilliant! Such a simple recipe.
Your blog is an example of how niche blogs can be a great success. Very innovative and amazing blog.
You've made my day! Thank you so much! 😀
Sarah @ Champagne Tastes
Oh man.. These sound ridiculously amazing. I need to start hoarding cookie recipes for when I'm snowed in this winter!
Snow or not, I love the idea of cookie hoarding!
These cookies do look so good! I could eat about 5 right now 🙂 great recipe
Thanks so much, Jayne! 🙂
These were a hit! Instead of cinnamon I did use pumpkin spice though. Thanks!
Oh I love that you used pumpkin spice. Brilliant! Thanks for sharing. 🙂 ~Valentina
The idea of soaking raisins in butter sounds genius! Gotta try it out!! Would I be able to add oats to make this an oatmeal raisin cookie? And how much would I add?
Hi Sam, You can add 1 cup of oats, along with the flour. Sounds delicious, and thanks for checking out my recipes. 🙂
These cookies came out better than I was expecting though the mixture makes a lot more than I was expecting I'm hoping it will keep in the fridge until tomorrow for me to make the rest
Hi Gemma! It will definitely keep -- for a few days even, if it's wrapped tightly. So happy you like them. Enjoy! ~Valentina
Amazing recipe! Super delicious and buttery. They were nice and soft witt a crunchy outside. Lovely! I might add a little nutmeg next time
Thank you so much, Frankie! So happy you tried them a loved them! A touch of nutmeg would be lovely. 🙂
OMG, I just made these. Absolutely the best cookie ever!!!!!
Thanks so much, Denise! I'm so happy you loved them! Cheers and happy holiday season. 🙂
These sound amaazing! Hmm do u remove the plumped up raisins first before using an electric mixer to mix in the melted butter and sugars? I imagine itll be difficult to mix together with the raisins.
Hi there! You shouldn't use an electric mixer for this recipe. After the 50 minutes of soaking time for the raisins, use a spoon to mix that mixture into the sugars. 🙂 Hope you love them! ~Valentina
Thinking about upcoming holidays, can these cookies be frozen?
Hi Pam. Yes! Just be sure they're very well wrapped so that air can't sneak in. Enjoy and thanks for visiting my site and checking out my recipes. 🙂 ~Valentina
These are absolutely delicious, my family loves them. Thanks for sharing such a great recipe.
Thanks so much, Sharon. You made my day! They are one of my favorites, too. Cheers! 🙂 ~Valentina
Is there such an express "more than" These are absolutely delicious :o) - I made a batch for my bowling teammates and now I'm the "cookie lady" each week - On my second batch I added just a pinch of nutmeg and the flavor is just a hint -
This recipe is the BEST
Hi Debora, Thanks so much for this awesome note! You made my day. 🙂 The touch of nutmeg sounds lovely, and I'm so happy this recipe has made you "The Cookie Lady," a title to be proud of. 🙂 And thanks for visiting my site and checking out my recipes. Hope you find many more you love, too. ~Valentina
Holy moly, these are the best cookies, and the recipe is so forgiving! I only had half the amount of butter needed for the full recipe when I got the urge to do some middle of the night baking, so I cut the rest of the recipe in half accordingly except the cinnamon and vanilla, which I accidentally forgot to halve. Oops.
I was also out of granulated sugar. Since the full recipe calls for 1 1/2 cups of all sugar total (both brown and white), I just used 3/4 cup of brown sugar for the halved recipe and hoped for the best.
These were perfect. Just perfect. Even with all my handicaps going in, they were stellar cookies. The texture is what I've been searching for all my life, lol. And they have the loveliest flavor.
Since all 14 of the generously-sized cookies were demolished in moments, I went to the store today for all the ingredients this time.
Okay, okay, I went to the store for all the ingredients for at least two full batches.
I love these cookies. Thank you so much!
Hi Jennifer. You totally made my day! So happy they were so good with your changes. I love that. And I'm thrilled you're making them again. Hope you're having a lovely weekend and thank you for reading my site. 🙂 ~Valentina
BEST COOKIES EVER!! I made this cookies on Monday night and it was all gone the next morning by my kids... (not even a crumb in sight) . Now my kids are asking me to make em again...
You made my day, Stacy. Thanks for this note. So happy they were a big hit. We love them over here, too! Hope you keep making them. 🙂 ~Valentina
Since the butter is being melted, do you think I can replace it with tub margarine?
Hi Eric. Thanks for writing in. You can try it with margarine, but the flavor and texture won't be the same. Not to say they won't still be good, I just haven't tested them this way so I can't say for sure. Since margarine is usually salted, I'd omit the salt from the recipe. Let us know how it goes and hope you enjoy! 🙂 ~Valentina
Thanks for responding I will let you know...Corona times force me to use what I have.
Yes, let me know.:-) ~Valentina
Hi dear V, can I sub all purpose flour with oat flour?
Hi Kate, Thanks for writing in. Unfortunately these cookies won't work with oat flour instead of the AP. If your goal is to have them be gluten-free, you can use Cup4Cup GF AP flour. And if it's just the oat flour flavor you want, you can switch out a little of the AP flour for it (maybe 1/4 to 1/2 cup). I hope this helps and that you love them if you make them. 🙂 ~Valentina
This is such an amazing recipe. My family absolutely love these raisin cookies. So soft and it’s nice that have generous amount of raisins. I added your suggested amount of oats, which blended in so well that we cant even taste it. I made 3 times already. Definitely recommand this recipe for raisin cookie lovers!!
Hi Kate, thanks so much for your lovely comment! You made my day. 🙂 I'm so happy you and your family love this recipe. And awesome you it worked out well with the oats. Thanks for being one of my readers/cooks. Stay well! ~Valentina
Hey, where did the cinnamon raisin cookie recipe go?! It's the right page, wrong recipe- the recipe showing up now is the oatmeal chocolate chip cookie one. What the heck?! Such a bummer. I remembered the amount of butter, raisins, etc and started the cookies but needed a refresher on the flour amount and now I dunno what to do. I guess I just wasted the ingredients. I don't like oatmeal chocolate chip cookies, so I don't want to use this recipe. Please let us know what happened to the recipe that used to be posted on this page!
Hi Jennifer. This was a technical error and it's fixed! I'm so sorry for any inconvenience! Please check your email for a personal message. 🙂 ~Valentina
Hi, I am stuck indoors from all the smoke in the air and came across your raisin soaking recipe which sounded so yummy i had to try. I am in the raisin soaking stage and the air in our home is starting to smell delicious. My last batch of cookies was raisin oatmeal with a twist of dates. Although my family devoured a double batch, they were not exactly what I was looking for. I am trying to satisfy an old craving from back in my youth when my mother made raisin cookies for me. Unfortunately her cookie days are long gone and i did not think to keep all those recipes. After my last batch i realized the ones i remember were not with oatmeal. I will let you know how yours ranks with my tasting crew. One ingredient from the old days i do remember besides raisins is molasses. Sorry but i had to added a little to your recipe and subbed out a bit of the white sugar just for old time sake. I will let you know how it works out.
Thanks again for such a good idea "Soaking Raisins in buttery goodness."
Hi there, Thanks so much for writing in. I'm excited for you to try these, and I expect the molasses in them was a tasty addition. I hope this recipe comes close to your memories of your mom's cookies. Either way, I hope you and your family enjoy them. Happy your home smells delicious! 🙂 ~Valentina
I need to plump up my raisins and I was going to just do it with \\ith water but I was wondering if I could add some cinnamon to the water. Too much? I love cinnamon with applesauce so could I use apple slices in the water?
Hi Ethel! Thanks for writing in.Just want to make sure I understand . . . do you not want to soak the raisins in the melted butter, as instructed? If that's the case, just add the melted butter to the batter and yes, add the cinnamon to the water. Then you'd drain the raisins before adding them to the batter. You can also soak the raisins in apple juice. You would get more of the apple flavor this way, than with just the apple slices. Again, you'd drain the raisins before adding them to the batter. And if you'd just like to add some apple flavor to the batter (which sounds delicious!), you could add about 3/4 cup of finely chopped dried apple to the batter. I hope I've answered your question, and that this helps. 🙂 ~Valentina
Just made these...the cinnamon smell in the house is so comforting on this chilly, fall day. I had to say that these cookies are amazing!! Soaking the raisins is absolutely genius! Was wondering if I could add spiced rum to the butter in place of the vanilla? Just a thought. Anyway, thanks for this recipe. It's already bookmarked, and I'm looking forward to trying more of your recipes! Happy Thanksgiving!
Hi Christine, Thanks so much for your note. I'm so happy you enjoyed these cookies (and their accompanying delicious cinnamon scent)! The rum would be delicious! I love that idea. Go for it. Happy Thanksgiving! 🙂 ~Valentina
Sadly I had to toss the first batch as it was bitter and salty. Batch #2 I easied back on the salt and replaced the baking soda with baking powder. Soooooooo good, thank you!
Hi Chris. Thanks so much for writing in. Sorry to hear the first batch was too salty for you. And of course, I'm happy to hear (with adjustments to your taste) you loved it the 2nd time around. That's awesome. 🙂 ~Valentina
Is this ingredient list complete? The only moist ingredient is the eggs. No water or other fluid?
Hi! Yes, it's complete. Don't forget the butter -- which gets added melted. Hope you love them! 🙂 ~Valentina
Just made the 2nd batch after adding a little baking powder ("so it rises a bit") from my dad, who can't help himself from getting involved in anything in the kitchen. He's a retired pastry chef. He said they are the best cookies he's ever tasted. "Not just good. They're too good." "They're tasty, soft, really nice. And I've baked a lot of cookies in my life." Of course real butter makes it too. I said I'd pass along the compliment to the maker. Many thanks!
Hi Tania. Wow,thank you so much for this fantastic compliment, and from a pastry chef to boot! You both made my day! I hope you'll enjoy more recipes on the site. 🙂 Valentina
I always knew soaking the raisins was important! They soak up flavors and make a difference to any recipe! Made these and family loved them! So simple with things on hand!
Thank you for reminding me! Family's always get a sweet tooth in the evening! I spoil them! 😁
Hi Patsy, Thanks so much for this lovely note. We always have a sweet tooth around here too. (Especially me!) 🙂 ~Valentina
Made these today ! They are gone tonight. Best ever ! Loved the raisins soaking in butter and vanilla for an hour . Really made this recipe for the best raisin cookies I ever ate.
Hi Jody! Thank you so much for writing in -- I'm so happy you loved these cookies so much. Double batch next time. 😉 ~Valentina
I baked these cookies several weeks ago and they were fantastic! I lost the recipe card and looked it up again today and was copying the recipe and noticed the cinnamon and vanilla called for one and a half tablespoons. Is that correct did you mean teaspoons or tablespoons?
Hi Janice, I'm so happy you like this recipe! I know it seems like a lot, but yes, I do use that much of the cinnamon and vanilla. As the butter seeps into the raisins, so do those flavors.The cookies will still be delicious with a bit less, so reduce the amounts if you'd like. Enjoy! 🙂 ~Valentina
3 years later, still the best cookies EVER! Annual gratitude rating, my kids said they will BURY me with these cookies, lol.
Hi Jennifer, You just made my day -- this makes me so happy! Happy Holidays to you and your family. 🙂 ~Valentina
If only I could hug you😍
Theses are by far the most delicious thing I have eaten in 30years. Best cookies ever!
Wow! Thank you so much! This made my day. 😀 Happy New Year. ~Valentina
We made these and substituted Craisins . They came out great! Thanks for the recipe.
Hi Tim! So happy you liked them. Delicious idea to use Craisins. Thanks for trying my recipes, and I you keep making them. 🙂 ~Valentina
This is the first time I've ever commented on a recipe in my life. But I had to. These are honestly AMAZING cookies, my whole family loved them. I have made a heck of a lot of cookies in my life and these are among the very best I've ever had.
Hi Andrew, Thank so much for sharing -- this made my day! I'm so happy you and the whole family love them. We do too 😉 It's fun to throw a little chocolate in sometimes, too. 🙂 ~Valentina
these sound delicious! Yay for butter! I'd swap raisins for sultanas tho as I'm not a raisin fan 🙂
They'd be just as delicious with Sultanas. Yum! Enjoy and thank you for visiting. 🙂 ~Valentina
Hi! I made these yesterday but I cut the recipe in half because there are 2 of us. And, I used Cup 4 Cup Artisan blend, because now I can't have not only gluten but also rice. It is so frustrating! The cookies are delicious! Soaking the raisins in butter was genius! I have 1 for breakfast and maybe for a snack after dinner. They are divine! Thank you so much.
Hi Arlene! Yay! So happy they worked out with the GF flour. And I love them in the morning with coffee. 🙂
Must be very frustrating to a lot of dietary restrictions. At least these days, it's relatively easy to (sometimes) find good alternatives for things we can't have. Thanks so much for letting me know you enjoyed the cookies. Warmly, Valentina
Linger, Kristy Murray
These photos make me want to reach into my computer and grab a few of your cookies. So yummy. And now I'm so hungry for cinnamon raisin cookies. Thanks Valentina for sharing.