Growing up, my grandmother had a special way of making the kitchen feel like home. The aroma of freshly baked cookies wafting through the air was a constant reminder of her love. Among her many recipes, the Amish Raisin Cookies stood out as a family favorite. These cookies are not just a treat; they are a warm hug on a chilly day, filled with nostalgia and a hint of spice that brings back cherished memories.
What Makes It Special
These cookies are a delightful blend of soft, chewy texture and warm spices that make them irresistible. Here’s why this recipe stands out:
- Old-Fashioned Charm: The simplicity of the ingredients reflects a time when baking was about wholesome goodness.
- Perfectly Spiced: A touch of cinnamon and nutmeg elevates the flavor, making each bite a cozy experience.
- Versatile Treat: Whether enjoyed with a cup of tea or as a lunchbox surprise, these cookies fit any occasion.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Servings: 24 cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups raisins
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in the raisins until evenly distributed throughout the dough.
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Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
My Pro Tips
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For an extra burst of flavor, soak the raisins in warm water or rum for about 30 minutes before adding them to the dough.
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If you prefer a chewier cookie, slightly underbake them and let them sit on the baking sheet for a few minutes before transferring.
Perfect Pairings
These cookies are delightful on their own, but here are some great pairings:
- A warm cup of spiced chai tea
- A scoop of vanilla ice cream
- Freshly brewed coffee
FAQs
Q: Can I use other dried fruits instead of raisins?
A: Absolutely! Dried cranberries or chopped dates would work wonderfully in this recipe.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
The Heart of the Dish
Every time I bake these Amish Raisin Cookies, I’m reminded of my grandmother’s kitchen and the love that went into every batch. They are more than just cookies; they are a connection to my roots and a way to share warmth with others. I hope you find as much joy in making and sharing them as I do.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different spices or add-ins. I would love to hear your thoughts and any variations you come up with. Happy baking!
Amish Raisin Cookies: A Soft, Old-Fashioned Treat with a Touch of Spice
Ingredients
- 1 cup raisins
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Soak the raisins in warm water or rum for about 30 minutes, then drain.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the soaked raisins and chopped walnuts, if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
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