Classic Filled Raisin Cookies – Sweet Holiday Treats
The Ultimate Comfort: Homemade Filled Raisin Cookies
There’s a certain magic in the aroma of freshly baked cookies, a scent that instantly transports you back to cherished childhood memories, to grandmothers’ kitchens, and to the simple joy of a sweet treat. Among the pantheon of classic cookies, Filled Raisin Cookies hold a special place. They aren’t just cookies; they’re tiny parcels of nostalgia, a sublime symphony of a soft, tender cookie enveloping a warm, spiced raisin filling that’s rich, chewy, and utterly irresistible. Forget the store-bought imitations; these are the real deal, crafted with love and designed to deliver an unparalleled experience. At magicinkitchen.com, we believe in the power of homemade, and this recipe for Filled Raisin Cookies is a testament to that philosophy. Prepare to fall in love with a timeless classic, reimagined for your modern kitchen.
Quick Glance Summary
⏱️ Prep Time: 1 hour 15 minutes (active 45 minutes)
🍽️ Servings: 3 dozen cookies
💥 Vibe: Nostalgic, comforting, delightful
Jump Ahead Section
- What You’ll Need
- How to Make Filled Raisin Cookies
- Fun Twists & Serving Ideas
- Reviews
- FAQ
- Conclusion
- Recipe Note
What You’ll Need
Crafting the perfect Filled Raisin Cookies begins with the finest ingredients. Each component plays a crucial role in creating that signature balance of tender cookie and luscious filling. Gather these essentials, and you’re well on your way to baking bliss.
- For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Raisin Filling:
- 1 ½ cups raisins (dark or golden)
- ¾ cup water
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, but highly recommended)
How to Make Filled Raisin Cookies
The journey to these exquisite Filled Raisin Cookies is a delightful one, marked by simple steps that yield extraordinary results. Follow these instructions carefully, and prepare to impress everyone with your homemade mastery.
- Prepare the Raisin Filling: In a medium saucepan, combine raisins, water, sugar, flour, cinnamon, nutmeg, and cloves (if using). Cook over medium heat, stirring constantly, until the mixture thickens and all the water is absorbed, about 5-7 minutes. It should be thick enough to hold its shape. Remove from heat, transfer to a bowl, and let it cool completely. This cooling step is crucial for easy handling when assembling your Filled Raisin Cookies.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overworking the dough can lead to tough cookies. The dough for these Filled Raisin Cookies should be soft and manageable.
- Chill the Dough: Divide the dough into two equal portions, flatten them slightly into disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling makes the dough easier to roll and helps prevent the cookies from spreading too much.
- Preheat Oven & Prep Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll and Fill: On a lightly floured surface, roll out one disk of chilled dough to about ⅛-inch thickness. Using a 2 ½-inch round cookie cutter, cut out circles. Place a small spoonful (about ½ teaspoon) of the cooled raisin filling onto the center of half of the dough circles. Top with the remaining dough circles. Gently press the edges together to seal, ensuring the filling is completely enclosed. You can use a fork to crimp the edges for a decorative and secure seal. Repeat with the second dough disk and any scraps. These Filled Raisin Cookies require a little finesse, but the result is worth it!
- Bake: Place the filled cookies about 1 inch apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to set properly. Enjoy your perfectly baked Filled Raisin Cookies!
Fun Twists & Serving Ideas
While classic Filled Raisin Cookies are perfection themselves, there’s always room for a little creative flourish. Here are a few ways to personalize this delightful homemade cookie recipe:
- Orange Zest Zing: Add 1 teaspoon of orange zest to the raisin filling for a bright, citrusy counterpoint to the warm spices. It beautifully enhances the raisin flavor.
- Nutty Crunch: Fold in ¼ cup of finely chopped walnuts or pecans into the raisin filling for an added layer of texture and nutty flavor.
- Maple Glaze: Drizzle cooled cookies with a simple glaze made from powdered sugar and a touch of maple syrup and milk. This adds an extra touch of sweetness and visual appeal.
- Spice It Up: Experiment with a pinch of cardamom or allspice in the filling for a more complex spice profile.
- Serving Suggestions: These Filled Raisin Cookies are incredible with a hot cup of tea or coffee, a glass of cold milk, or as an elegant addition to a holiday dessert platter.
FAQ
Got questions about baking these incredible Filled Raisin Cookies? We’ve got answers!
- Q: Can I make the raisin filling ahead of time?
- A: Absolutely! The raisin filling can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Just ensure it comes to room temperature or is slightly warmed before use for easier spreading.
- Q: How should I store the Filled Raisin Cookies?
- A: Once completely cooled, store the cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave.
- Q: Can I use other dried fruits for the filling?
- A: While traditional raisin cookies are classic, you can certainly experiment! Finely chopped dried cranberries, apricots, or even dates could make delicious variations. Adjust sweetness and spices as needed.
- Q: Why are my cookies spreading too much?
- A: This could be due to several factors: your butter might have been too soft, the dough wasn’t chilled long enough, or your oven temperature might be slightly off. Ensure your butter is cool but pliable, and don’t skimp on the chilling time for these homemade cookies.
Conclusion
There you have it – the definitive guide to crafting the most exquisite Filled Raisin Cookies you’ll ever taste. This recipe isn’t just about baking; it’s about creating moments, invoking memories, and sharing warmth with those you love. The tender cookie, the perfectly spiced, chewy filling – it’s a combination that speaks to the soul. Whether you’re a seasoned baker or just starting your culinary journey, these homemade cookies are a rewarding project that promises delicious returns. We encourage you to try this timeless raisin cookie recipe from magicinkitchen.com and experience the magic for yourself. Happy baking!
Recipe Note
For the best texture and flavor, allow your Filled Raisin Cookies to cool completely before storing. The flavors deepen, and the filling sets beautifully, making for an even more enjoyable treat. If you can resist, that is!
Filled Raisin Cookies
Cook Time: 60 minutes
Total Time: 2 hours 30 minutes
Course: Dessert
Servings: About 3-4 dozen cookies
Calories: 180 calories per cookie
Ingredients
- For the Raisin Filling:
- 1 ½ cups raisins
- ¾ cup water
- ½ cup granulated sugar (or packed brown sugar)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves (optional)
- 1 tablespoon lemon juice (or apple cider vinegar for brightness)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
1.Prepare the Raisin Filling: In a medium saucepan, combine raisins, water, sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 10-15 minutes, or until raisins are plump and most of the liquid has been absorbed. Stir in the lemon juice. Whisk together the cornstarch and cold water to create a slurry, then stir this into the raisin mixture. Cook for another 1-2 minutes, stirring constantly, until the filling thickens. Remove from heat and transfer to a bowl. Let cool completely to room temperature (this is crucial for assembly). You can refrigerate to speed up cooling.
2. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 hours) to make it easier to roll.
3. Assemble and Bake the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of chilled dough to about 1/8 to 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out an even number of circles. Place half of the dough circles on the prepared baking sheets. Spoon about 1 teaspoon of the cooled raisin filling onto the center of each circle. Top with the remaining dough circles. Gently press the edges of the top and bottom dough circles together to seal, using your fingers or the tines of a fork to crimp the edges firmly to prevent the filling from oozing out during baking. Repeat with the second disc of dough and any scraps.
4. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should be set but still soft in the center.
5. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
Chef’s Notes: These traditional filled raisin cookies feature a rich, spiced raisin filling enveloped in a tender, buttery cookie dough. A classic comfort treat, perfect for any occasion. For best results, ensure the filling is completely cooled before assembling, and chilling the dough can make it easier to handle.
