Raisin Drop Cookies Recipes

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MOM'S SOFT RAISIN COOKIES



Mom's Soft Raisin Cookies image

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 13

1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Steps:

  • Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

RAISIN DROP COOKIES



Raisin Drop Cookies image

These cookies are very simple but delicious!! I didn't use cinnamon or nutmeg and although some people may have thought this recipe may be tasteless, I loved it! However, if you love flavor, then you may try the cinnamon and nutmeg although I would recommend this cookie without them as well! This recipe may be to huge so you may cut it in half or I even made 1/4 of it and still got 8 medium sized cookies. Enjoy!

Provided by BestTeenChef

Categories     Drop Cookies

Time 27m

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 11

2 cups raisins
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1 cup margarine
2 cups brown sugar
3 eggs (beaten)
1 teaspoon baking soda
4 cups flour

Steps:

  • Preheat oven to 350°F.
  • Boil raisins in water for 5 minutes.
  • Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
  • Cream together margarine and sugar then add eggs, baking powder and flour.
  • Add raisin mixture to flour mixture and stir together well.
  • Drop by teaspoon onto cookie sheet and bake for 12 minutes.

Nutrition Facts : Calories 310, Fat 10.1, SaturatedFat 1.9, Cholesterol 31.7, Sodium 253.7, Carbohydrate 52.2, Fiber 1.2, Sugar 29.9, Protein 4.1

JUMBO RAISIN COOKIES



Jumbo Raisin Cookies image

Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.

Provided by MBMCD

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 50m

Yield 30

Number Of Ingredients 13

2 cups raisins
1 cup water
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup shortening
1 ¾ cups white sugar
2 eggs
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
  • In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g

OLD-FASHIONED RAISIN COOKIES



Old-Fashioned Raisin Cookies image

"My mother has been making these morsels for the past 40 years, much to the delight of all in our family," jots Darlene Brenden of Salem, Oregon. "The fruit-filled sugar cookies will please any sweet tooth. They disappear quickly!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 13

1/2 cup sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1 cup chopped dates
1/2 cup raisins
1/2 cup water
DOUGH:
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.

Nutrition Facts : Calories 263 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 135mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL RAISIN DROP COOKIES



Oatmeal Raisin Drop Cookies image

So wonderful! Chewy on the inside, a hint of crunchy on the outside... Pure bliss. Got this recipe from my husband's Nanny. Sometimes I'll split the batch and sub chocolate chips in for the raisins, as I have a few family members who absolutely despise raisins, LOL!

Provided by brandimcd

Categories     Dessert

Time 10m

Yield 36 cookies

Number Of Ingredients 9

1 cup light brown sugar, firmly packed
1 cup margarine
1 egg
1 1/2 cups flour
2 cups rolled oats
1 cup raisins
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 teaspoon baking soda

Steps:

  • Heat oven to 400°F.
  • Beat sugar and margarine until blended.
  • Beat in egg and vanilla until smooth.
  • Beat in oats, flour, baking soda and pumpkin pie spice.
  • Stir in raisins.
  • Drop by the teaspoonful 2 inches apart onto greased cookie sheets.
  • Bake 5-7 minutes.
  • Allow to cool slightly before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 96.3, Fat 3, SaturatedFat 0.6, Cholesterol 5.2, Sodium 69.1, Carbohydrate 16.3, Fiber 0.8, Sugar 8.4, Protein 1.5

PECAN-RAISIN DROP COOKIES



Pecan-Raisin Drop Cookies image

Provided by Maria Helm Sinskey

Categories     Cookies     Dessert     Bake     Picnic     Kid-Friendly     Quick & Easy     Back to School     Raisin     Pecan     Family Reunion     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 50

Number Of Ingredients 9

1 cup all purpose flour
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
3/4 cup (packed) golden brown sugar
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup raisins
3/4 cup pecans, coarsely chopped

Steps:

  • Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix first 3 ingredients in bowl. Whisk sugar and butter in large bowl, 1 minute. Whisk in egg and vanilla. Stir in dry ingredients, then raisins and nuts. Drop dough by rounded teaspoonfuls onto sheets. Bake about 12 minutes. Transfer parchment to racks; cool.

RUM-RAISIN AND CASHEW DROP COOKIES



Rum-Raisin and Cashew Drop Cookies image

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 10

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups raisins soaked in 1/2 cup rum and drained
1 1/2 cups chopped cashews

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews.
  • Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g

APPLE-RAISIN COOKIES



Apple-Raisin Cookies image

These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 26

Number Of Ingredients 13

1 cup all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
Ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
3 tablespoons whole milk
1 Granny Smith apple, peeled, cored, and diced small
1 cup raisins
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
  • With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
  • In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.

Nutrition Facts : Calories 138 g, Fat 4 g, Fiber 1 g, Protein 1 g

PUMPKIN DROP COOKIES



Pumpkin Drop Cookies image

Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 13

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins

Steps:

  • Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
  • Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
  • Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg

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