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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Pam
I’m planning on making these for my daughter and son-in-law, but they can’t have dairy. Has anyone tried them with Miyokos nondairy butter? I’ve substituted it in other recipes, but thought I’d check to see if you’ve had experience with it. They sound delicious. I can’t have gluten, so am happy to see the Cup 4 cup flour can be substituted…I’ll have to make them for myself some time. It’s not always easy to bake quality gluten free products. Thanks!
Valentina
Hi Pam. I've made these with the Cup4Cup flour and it works very well. (I've used so many different GF flours and in all of my experience and recipes testing, it behaves the most like a regular AP flour, so I used it quite often.) 🙂 As for the Miyokos non dairy butter, I haven't tested this recipe with it. If you have the time, I'd make half a batch with it to see how it goes. I hope this helps, and thank you for visiting my site and checking out the recipe. ~Valentina
lela
made these today and they were so good, replaced some of the butter with margarine. was perfect!! <3
Valentina
Fantastic! Thanks so much for writing in. 🙂 ~Valentina
Susan Sims
I reviewed in January but had to again. Without a doubt these are the best cookies I have ever even them. I do add a few more raisins and chocolate chips but that's the only change I made. My hubby loves them but I can officially say after three batches, if I could ever bake just one cookie again, this would be it! Simmering the raisins and soaking them is genius and the secret. Now, I had everything staged...my whisked dry, my raisins soaking and my sugars mixed just waiting for the beaten eggs. Nap time struck like a bandit.... suddenly....and three hours later, I woke up to all of that still on my counter! Whisked eggs in, etc., added chocolate chips (to me a must ) and Voila...I baked six of the most perfect cookies. My ingredients waiting for me all that time didn't affect them at all. The rest of my dough is in fridge to be baked tomorrow. The bed is calling my name right now, again, and I'm sure they will bake great tomorrow. If not, I'll report back. Valentina, you should copyright this recipe. I'm sure there are millions of us who like the raisins but not the oatmeal part. My hubby can't handle the oat version. These are absolutely perfect cookies! 😋 👍👍
Susan Sims
I should have said "best cookies I have ever eaten"...after reading three times before posting I still missed that! Yep. Time to go back to bed!! Lol!
Valentina
Thank you again, Susan! 🙂
Valentina
Hi Susan. This is the best positive feedback ever. You've made my day, my week, my year! 🙂 This is definitely one of my favorite cookie recipes and I make it all the time. I remember exactly when I first decided to soak the raisins with the butter and spices and the result made me so happy. I'm thrilled everyone loves this "secret" so much. Thank you for taking the time to share your thoughts with me. Warmly, Valentina
Martha S
Ive had a bag of dried tart cherries that I've been dyinbtk use in a cookie. This recipe did not disappoint! Absolutely delicious and exactly the taste and softness I was hoping for 🤤🤤
Valentina
Hi Martha, Thanks so much for sharing. How delicious to use this method with the tart cherries. I love it! 🙂 ~Valentina
Susan Sims
Excellent cookie! Wanted to use up some raisins but with no oatmeal. Boy, did this recipe fit the bill. I also used some chocolate chips and soaked a tsp and a half of dry orange peel granules in with the raisins per another commentor's suggestion. We all love these! Thanks for the great recipe!
Valentina
Hi Susan. I love the idea of adding the natural orange flavor. So happy you loved these, and thanks for visiting my site and trying my recipes. 🙂 ~Valentina
blowme
Works with cut up date beautifully as well. The butter/fruit batter is irresistible, no wonder they tastes so good - great tip -five stars!!!!!. With dates you don't need to soak as long. Also, I substitute 10% of the flour with nut flour (walnuts, almonds, etc.) that I mince with a small food processor.
Valentina
Hi there. I'm so happy you loved this, and I love that you tried it with dates. Great to know! I agree about the butter mixture. Hard to keep my spoon out of it. 😉 And the bit of nut flour sounds great. Thanks for checking out my recipes! ~Valentina
blowme
They disappeared in 24 hours. Chocolate chip cooks run supreme around our home but we're making a little room for your heavenly recipe. Love experimenting and will up the flour substitution to 25% (oats and the home-brew nut flour mixture replacements) plus add a little rum as another reader recommended.
Valentina
Sounds great! I look forward to hearing how it goes. Keep enjoying and thanks so much for sharing. 🙂 ~Valentina
Healthy World Cuisine
Great idea with the raisin soaking in that luscious butter mixture. I might even try adding in a little rum in the soaking mixture. (smiling) Love a good chewy cookie with warming spices. Yum!
Valentina
Rum! Brilliant idea! Enjoy and thank you. 🙂 ~Valentina
Liz
I love the tip to soak the raisins---I do that with Craisins a lot as I often find them extra shriveled. I adore cookies and these will be added to my baking list!!! xo
Valentina
Thanks, Liz. I hope you love them! 🙂 ~Valentina
Dawn
I just love cinnamon raisin cookies, so I know I'm going to have to give these a try! I bet they smell amazing as they bake and taste even better. There's no way I'm eating just one, though, lol. They look too good!!
Valentina
I don't know why any one would only choose to have one cookie. 😉 Thanks, Dawn. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
What an interesting cookie recipe! I've never heard of soaking raisins in this way. I can only imagine how good these cookies must taste! Thanks!
Valentina
Hey Jeff, I hope you try this method. It's truly amazing. Thanks for checking it out. 🙂 ~Valentina
Susan
I made your cinnamon raisin cookies this afternoon and they are, indeed, the best my husband and I have ever had. Thank you for sharing your excellent recipe. 🙂
Valentina
Hi Susan, Thank you for writing in! I'm so happy you and your husband loved these cookies. I hope you keep enjoying them, and thanks for visiting my recipes! 🙂 ~Valentina