These soft and chewy raisin cookies are the perfect blend of sweetness and warmth. Easy to make, with a classic homemade flavor everyone loves!
Nothing beats the comforting taste of a freshly baked cookie, and these homemade raisin cookies are no exception. They are soft, chewy, and packed with naturally sweet raisins, making them a nostalgic treat perfect for any occasion.
If you’re looking for an easy, no-fuss cookie recipe, this one checks all the boxes. With simple pantry ingredients and quick preparation, you can whip up a batch in no time. Plus, these cookies stay soft for days, making them great for meal prep, lunchbox treats, or just a sweet afternoon snack.
Ingredients
Make sure to have these ingredients ready before you start baking:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional but recommended)
- 3/4 cup raisins
Preheat
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step ensures a smooth and soft texture in the final cookies.
Add Wet Ingredients
Mix in the egg and vanilla extract, stirring until fully combined. The dough should look smooth and creamy at this stage.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add these dry ingredients to the wet mixture, stirring gently to avoid overmixing.
Fold in the Raisins
Gently stir in the raisins until they are evenly distributed throughout the dough. This ensures every cookie gets a good amount of raisins.
Scoop and Shape
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
Bake The Cookies
Bake for 9–11 minutes, or until the edges turn golden brown while the centers remain slightly soft. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Enjoy
Once the cookies have cooled slightly, enjoy them warm with a glass of milk, coffee, or tea!
Tips for the Best Raisin Cookies
✔ Soak the Raisins — If your raisins are a bit dry, soak them in warm water for 10 minutes before adding them to the dough. This makes them plumper and juicier.
✔ Don’t Overbake — The secret to soft cookies is pulling them from the oven when they look slightly underbaked in the center. They will continue to set as they cool.
✔ Customize Your Cookies — Feel free to add chopped nuts, shredded coconut, or even a handful of oats for extra texture.
✔ Store for Freshness — Keep cookies in an airtight container at room temperature for up to a week. They also freeze well for up to three months.
Final Thoughts
These classic raisin cookies are the perfect balance of chewy, soft, and sweet. Whether you’re baking them for a special occasion or just because you’re craving something delicious, this recipe is guaranteed to be a hit.
So, preheat that oven, mix up a batch, and enjoy the warm, homemade goodness of these timeless cookies! Let me know how yours turn out — happy baking! 🍪✨
Soft & Chewy Raisin Cookies
Ingredients
Method
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the egg and vanilla extract, stirring until fully combined. The dough should look smooth and creamy at this stage.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gently stir in the raisins until they are evenly distributed throughout the dough.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 9–11 minutes, or until the edges turn golden brown while the centers remain slightly soft. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
