The Best Cinnamon Raisin Cookie Recipe
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!*Makes about 2 dozen large cookies * Please note that 1 hour of the prep time is inactive (while the raisins are soaking).
Servings: 24 cookies
Calories: 201kcal
Ingredients
- 1 cup unsalted butter
- 2 cups raisins
- 1½ tablespoons pure vanilla extract
- 1½ tablespoons ground cinnamon
- 2¼ cups all-purpose flour
- 1½ teaspoons kosher 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 55 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 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
Don’t skip the soak! Let the raisins sit in the warm butter mixture for the full hour. That’s where the magic happens.
Raisins: Golden or dark both work well, though I prefer golden.
Salt: I use kosher salt. If you use table salt, use half the amount.
Butter: Use unsalted butter so you can control exactly how much salt goes into the cookies.
Gluten-free: Swap the all-purpose flour for Cup4Cup Multipurpose Gluten-Free Flour, using 2 tablespoons less than the recipe calls for.
Add chocolate chips or oats: Follow my Oatmeal Raisin Chocolate Chip Cookies recipe, which is based on this one.
Storage: Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. If you won’t serve them within a couple of days, freeze them in an airtight container for up to a month. They’ll keep longer, but they lose moisture the longer they’re frozen.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 201kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 181mg | Potassium: 123mg | Fiber: 2g | Sugar: 14g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg