These raisin cookies are an absolute favorite of mine. The batter is really easy to make and the cookies come out nice and soft. They are not too sweet either which made them an instant hit when I first made them.
I like to use dark raisins in these cookies. When I used golden raisins, the ones at the surface of the cookies caramelized and turned dark. Also I like the flavor with dark raisins better!
- All-purpose Flour – 2 cups
- Baking Powder – 2 teaspoon
- Salt – ¼ teaspoon
- Unsalted Butter – 170 grams (¾ cup at room temperature)
- Light Brown Sugar – 1 cup (200 grams)
- Milk – 3-4 tablespoon (room temperature)
- Egg – 1 (room temperature)
- Vanilla Extract – 1 teaspoon
- Dark Raisins – 1 cup
- Preheat the oven to 180º C for 10 minutes. Butter and line a baking sheet with baking paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In an electric mixer or using a hand mixer, beat the butter until it becomes smooth and creamy. Add the brown sugar and beat until it becomes soft and fluffy. Beat in the egg and vanilla extract.
- Add the flour mixture to the batter and beat until incorporated.
- Add 3 tablespoon of milk and beat well to make a soft batter. If the batter is not soft enough, add remaining 1 tablespoon of milk as well.
- Stir in the raisins to the batter and mix well.
- Place about 1 tablespoon of the batter onto the prepared baking sheet for each cookie. Make sure to space the cookies at least about 2 inches apart.
- Bake the cookies for about 12 – 15 minutes, until the edges start to become golden brown, but the top of the cookies are still soft with a slight touch of color. If possible, rotate the baking sheet midway of baking.
- Remove from oven and transfer the cookies to a wire rack to cool.
Makes about 24 cookies.
(Recipe adapted from Joy of Baking)