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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Jennifer Ann
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!
valentina
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
Deborah
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
valentina
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
Sharon
These are absolutely delicious, my family loves them. Thanks for sharing such a great recipe.
valentina
Thanks so much, Sharon. You made my day! They are one of my favorites, too. Cheers! 🙂 ~Valentina
Pam
Thinking about upcoming holidays, can these cookies be frozen?
valentina
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
Anmari
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.
valentina
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
Denise
OMG, I just made these. Absolutely the best cookie ever!!!!!
valentina
Thanks so much, Denise! I'm so happy you loved them! Cheers and happy holiday season. 🙂
Frankie
Amazing recipe! Super delicious and buttery. They were nice and soft witt a crunchy outside. Lovely! I might add a little nutmeg next time
valentina
Thank you so much, Frankie! So happy you tried them a loved them! A touch of nutmeg would be lovely. 🙂
Gemma Williams
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
valentina
Hi Gemma! It will definitely keep -- for a few days even, if it's wrapped tightly. So happy you like them. Enjoy! ~Valentina
Sam
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?
valentina
Hi Sam, You can add 1 cup of oats, along with the flour. Sounds delicious, and thanks for checking out my recipes. 🙂
Tamara
These were a hit! Instead of cinnamon I did use pumpkin spice though. Thanks!
valentina
Oh I love that you used pumpkin spice. Brilliant! Thanks for sharing. 🙂 ~Valentina