Filled Raisin Cookies
There’s something incredibly nostalgic about filled raisin cookies. They remind me of cozy family gatherings and the warm scent of baking wafting through the house. These delightful treats are not just any cookies; they’re a sweet surprise that combines the chewy texture of raisins with a soft and buttery cookie. Whether you’re a seasoned baker or just starting your culinary journey, this recipe for filled raisin cookies will surely become a favorite in your home.
Why I Love This Recipe
What I adore about filled raisin cookies is how they blend simplicity with a touch of elegance. They are perfect for any occasion, from casual snacking to serving at a fancy tea party. The balance of the sweet, gooey filling and the soft, rich cookie makes each bite a little piece of heaven. Plus, they are incredibly versatile; you can customize the filling to your liking.
What Goes Into Filled Raisin Cookies
To make these delicious filled raisin cookies, you’ll need the following ingredients:
- 2 cups (400g) granulated sugar – For sweetness and a lovely texture.
- 1 cup (227g) margarine – Provides a rich, buttery flavor.
- 1 teaspoon salt – Enhances the overall flavor of the cookies.
- 2 eggs – Adds moisture and binds the ingredients together.
- 6 cups (750g) all-purpose flour – Forms the base of the cookies.
- 1 cup (244ml) whole milk – Keeps the cookies moist and tender.
- 4 teaspoons baking powder – Helps the cookies rise to a perfect texture.
- 2 teaspoons baking soda – Works alongside the baking powder for the ideal lift.
- 2 teaspoons vanilla extract – Adds a warm, comforting flavor.
- 1 cup (200g) granulated sugar – For the filling, sweetening the raisins.
- 3 tablespoons cornstarch – Helps thicken the filling.
- 1 cup (375ml) water, divided – For soaking the raisins and making the filling.
- 1 tablespoon lemon juice – Brightens the flavor of the filling.
- 15 ounces (425.24g) raisins – The star of the show, providing sweetness and chewiness.
Kitchen Gear Checklist
Before you start baking, gather these essential kitchen tools:
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
- Cookie sheets – For baking the cookies.
- Parchment paper – To prevent sticking and make cleanup a breeze.
- Whisk or electric mixer – For mixing the dough and filling.
- Spatula – For spreading the filling and transferring cookies.
- Cooling rack – To cool the cookies after baking.
Build Filled Raisin Cookies Step by Step
Step 1: Prepare the Raisin Filling
Begin by soaking the raisins in 1 cup of water mixed with the lemon juice. Allow them to soak for about 30 minutes, which will make them plump and juicy. After soaking, drain the raisins, reserving the water.
Step 2: Make the Filling
In a saucepan, combine the soaked raisins, 1 cup of granulated sugar, 3 tablespoons of cornstarch, and the remaining water. Cook over medium heat, stirring until the mixture thickens. Remove from heat and let it cool.
Step 3: Prepare the Dough
In a large mixing bowl, cream together 2 cups of granulated sugar and margarine until light and fluffy. Add in the salt, eggs, and vanilla extract. Mix until well combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Mix until a soft dough forms.
Step 5: Assemble the Cookies
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the cookie dough to about 1/4 inch thick. Cut out circles using a cookie cutter or glass.
Step 6: Fill the Cookies
Place a spoonful of the raisin filling in the center of half of the circles. Top each filled circle with another dough circle and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Step 7: Bake
Arrange the filled cookies on prepared cookie sheets. Bake in the preheated oven for 12-15 minutes or until golden brown. Allow them to cool on a wire rack.
Nutrition-Minded Tweaks
If you’re looking to make your filled raisin cookies a bit healthier, consider these adjustments:
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Replace some of the granulated sugar with coconut sugar for a lower glycemic index.
- Substitute unsweetened applesauce for margarine to reduce fat content.
- Add oats for extra texture and nutrition.
Behind-the-Scenes Notes
- For the best flavor, let your cookies cool completely before storing them.
- You can use a variety of dried fruits in the filling, such as chopped apricots or cranberries, to create different flavors.
- If you prefer a less sweet filling, adjust the sugar to taste.
- These cookies freeze well; simply layer them between sheets of parchment paper in an airtight container.
Meal Prep & Storage Notes
Filled raisin cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They can last up to three months in the freezer. When you’re ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Filled Raisin Cookies FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for a few minutes before rolling it out.
What can I use instead of margarine?
You can substitute margarine with unsalted butter or a dairy-free alternative like coconut oil for a different flavor profile.
Can I add nuts to the filling?
Absolutely! Chopped walnuts or pecans can add a delightful crunch and depth of flavor to the filling.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges. If you gently press the center, it should spring back slightly, indicating they are baked through.
If you’re looking for more delicious cookie recipes, check out these amazing options:
Ready, Set, Cook
Now that you have all the details, it’s time to roll up your sleeves and get baking! Filled raisin cookies are a delightful way to bring a little sweetness into your day. With simple ingredients and a step-by-step guide, you’ll be enjoying these cookies in no time. So gather your ingredients, put on your apron, and let the baking begin!
Filled Raisin Cookies
Ingredients
Equipment
Method
- Begin by soaking the raisins in 1 cup of water mixed with the lemon juice. Allow them to soak for about 30 minutes.
- In a saucepan, combine the soaked raisins, 1 cup of granulated sugar, 3 tablespoons of cornstarch, and the remaining water. Cook over medium heat, stirring until it thickens.
- In a large mixing bowl, cream together 2 cups of granulated sugar and margarine until light and fluffy. Add in the salt, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Mix until a soft dough forms.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the cookie dough to about 1/4 inch thick. Cut out circles using a cookie cutter or glass.
- Place a spoonful of the raisin filling in the center of half of the circles. Top each filled circle with another dough circle and press the edges to seal.
- Arrange the filled cookies on prepared cookie sheets. Bake for 12-15 minutes or until golden brown. Allow to cool on a wire rack.
Notes
- Let cookies cool completely before storing for the best flavor.
- Experiment with different dried fruits for the filling.
- Adjust the sugar in the filling to your taste if you prefer a less sweet option.
- These cookies freeze well; layer between parchment paper.
