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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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.
Alene
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.
Valentina
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
sherry
these sound delicious! Yay for butter! I'd swap raisins for sultanas tho as I'm not a raisin fan 🙂
Valentina
They'd be just as delicious with Sultanas. Yum! Enjoy and thank you for visiting. 🙂 ~Valentina
Andrew
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.
Valentina
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
Tim H
We made these and substituted Craisins . They came out great! Thanks for the recipe.
Valentina
Hi Tim! So happy you liked them. Delicious idea to use Craisins. Thanks for trying my recipes, and I you keep making them. 🙂 ~Valentina
Wendy
If only I could hug you😍
Theses are by far the most delicious thing I have eaten in 30years. Best cookies ever!
valentina
Wow! Thank you so much! This made my day. 😀 Happy New Year. ~Valentina
Jennifer Ann
3 years later, still the best cookies EVER! Annual gratitude rating, my kids said they will BURY me with these cookies, lol.
valentina
Hi Jennifer, You just made my day -- this makes me so happy! Happy Holidays to you and your family. 🙂 ~Valentina
Janice Dimaggio
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?
valentina
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
Jody Fox
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.
valentina
Hi Jody! Thank you so much for writing in -- I'm so happy you loved these cookies so much. Double batch next time. 😉 ~Valentina
Patsy
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! 😁
valentina
Hi Patsy, Thanks so much for this lovely note. We always have a sweet tooth around here too. (Especially me!) 🙂 ~Valentina