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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jayne
These cookies do look so good! I could eat about 5 right now 🙂 great recipe
valentina
Thanks so much, Jayne! 🙂
Sarah @ Champagne Tastes
Oh man.. These sound ridiculously amazing. I need to start hoarding cookie recipes for when I'm snowed in this winter!
valentina
Snow or not, I love the idea of cookie hoarding!
Nupur Mehra
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.
valentina
You've made my day! Thank you so much! 😀
Kristen
LOVE cinnamon raisin cookies. I am so trying this!!!
valentina
Yay! Hope you enjoy! 🙂
swayam
This is just soooo good!! God..Its around 1:30 am here and here I am wishing it was breakfast time
valentina
It's always time for a cookie, though. 😉
Anjali
The combination of cinnamon and raisin has always been a favorite of mine! Especially when they're both in one cookie!
valentina
I so agree! Those two belong in cookies! 🙂
Deb|EastofEdenCooking
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.
valentina
Thank you Deb. Don't you just love fall baking? Those spices! 🙂
David
I want to make these soon... both for me, and for my honorary mom, who loves anything with cinnamon! Will report back!
valentina
I hope everyone loves them, especially your mom! 😀
Cathy | She Paused 4 Thought
I am with Jeanne, those cookies look amazing!
valentina
Thanks so much, Cathy! XO
DS
Hello can these cookies be stored in freezer for later and if so, how long for? Thank you kindly
Valentina
Hi there. Yes. Absolutely. 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.) Hope this helps and enjoy! 🙂 ~Valentina
Jeanne @JollyTomato
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. ; )
valentina
Thanks so much, Jeanne! Hope your whole family loves them -- or just you 😉 xoxo
Anne
Absolutely delicious!🤤
Valentina
Thanks so much, Anne! So happy you liked them. 🙂 ~Valentina
Tori
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!
Tori
Delightful recipe!
valentina
Thank you, Tori! 🙂
DBP
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
valentina
Thank you both so much! 😀
alison prescott
these are soooo good- thanks for such a great recipe.
soaking the raisins in butter is such a great idea, and really pays off
thanks again!
Valentina
Hi, Alison. Thanks so much for sharing. You made my day, I'm so happy you love this recipe. It's one of our all time favorites. 🙂 ~Valentina
Belinda
I really love this recipe. The raisin cookies are delicious. I do however find them very sweet. Could I perhaps use less sugar
Valentina
Hi Belinda, Sure you can use less sugar. I would start with reducing it by about 1/4 cup or so... too much and the texture will might change. Thanks for writing in and enjoy! 🙂 ~Valentina
Karen
These cookies are amazing this is a keeper for sure thanks!!!
valentina
Thanks so much, Karen! I'm so happy you liked them. Happy holiday season and thank you for trying my recipe. 🙂
Michelle
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!
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
Laura
I was drawn to this recipe because of the way the raisins are prepared.I am so over oatmeal/raisin cookies, & this recipe got my attention!
After the cookies were done & cooled down, then we tasted one, OMG
This is my absolute favorite raisin cookie EVER 💖💖💖💖
Next time I’m going to make the full recipe rather than half like I did this time.
We are sooooo in 💖💖💖💖with these cookies 🍪
Valentina
Thank you so much, Laura! I'm so happy you love them and my raisin-soaking technique. Thanks for visiting the site and trying the recipe. Happy holiday season. 🙂 ~Valentina