Cinnamon Raisin Cookies Recipe

I absolutely love this recipe because it brings back cozy childhood memories with its rich blend of buttery goodness and the warm, comforting aroma of cinnamon. Plus, there’s something so satisfying about the chewy raisins and the optional nuts adding that extra crunch, making these cookies a perfect treat for any cozy afternoon or spontaneous baking adventure.

The warm scent of cinnamon raisin cookies just out of the oven is hard to beat. This is a favorite recipe featuring the perfect amount of ground cinnamon.

It’s a simple blend of dough and one of my favorite toppings—plump raisins make everything better. The batch makes a dozen cozy cookies, with a base of unsalted butter and a mix of sugars.

Ingredients

Unsalted Butter:
Contributes deep taste and smoothness, offering wetness.

Granulated Sugar:
They enhance the flavor and crispiness of cookies.

Light Brown Sugar:
With a mere suggestion of molasses flavor, the chewiness is enhanced.

Eggs:
Combine the elements together, and for strength, add protein.

Vanilla Extract:
Imbues the cookie with profundity and warmth.

Deepens sweetness.

All-Purpose Flour:
Gives cookies their tender but firm structure.

Ground Cinnamon:
Contributes warmth, spice, and the kind of intricate flavor combination that keeps people guessing.

Raisins:
Supply natural sweetness and a chewy texture, giving fiber.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup raisins
• 1 cup chopped nuts (optional)

Instructions

1. Set your oven to 350 °F (175 °C) and prepare baking sheets by lining them with parchment paper.

2. In a large mixing bowl, combine the softened butter, the granulated sugar, and the brown sugar, and cream them together until they are light and fluffy.

3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.

4. In a separate bowl, combine and whisk the following ingredients: flour, baking powder, baking soda, salt, and cinnamon.

5. Slowly mix the dry ingredients into the butter mixture until they are just combined.

6. Gently mix in the raisins (and nuts if using) until they are evenly spread throughout the dough.

7. Place rounded tablespoons of dough onto the prepared baking sheets; space them about 2 inches apart.

8. Preheat the oven and bake for 10 to 12 minutes or until the edges are golden brown and the centers are set.

9. Take the cookies out of the oven and let them cool on the baking sheets for 5 minutes.

10. Move the cookies to a wire rack to cool completely before you serve or store them. Enjoy!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Hand mixer or stand mixer
10. Rubber spatula or wooden spoon
11. Tablespoon or cookie scoop
12. Wire cooling rack

FAQ

• Can I use salted butter instead of unsalted butter?Salted butter can be used; just decrease the salt in the recipe to about 1/4 teaspoon.
• Can I substitute another type of dried fruit for the raisins?You can use dried cranberries, chopped dried apricots, or sultanas as alternatives to raisins.
• How can I make these cookies gluten-free?Replace the all-purpose flour with a gluten-free flour blend that is engineered for baking. Be sure to revise the recipe for any special instructions required for the flour blend.
• What nuts are best for this recipe?This recipe works well with chopped walnuts or pecans, but you can use any nuts you like or leave them out entirely for nut-free cookies.
• Can I make the dough in advance?Certainly! The dough can be kept in the refrigerator for as long as 48 hours and in the freezer for up to 3 months. If you choose to store it in the freezer, be sure to let it thaw completely in the refrigerator before you bake with it.
• How should I store the baked cookies?For maximal freshness, we recommend storing the cookies in an airtight container at room temperature and consuming them within a week.

Substitutions and Variations

Margarine or coconut oil can be used as a substitute for butter. Use 1 cup of either as a replacement for butter.
If you use granulated sugar, measure out 1 cup of coconut sugar or 1 cup of maple syrup. You will need to reduce other liquids in your recipe by a small amount.
Light brown sugar: Substitute 1 cup of dark brown sugar, or 1 cup of granulated sugar mixed with 1 tablespoon of molasses.
All-purpose flour: Use 2 1/2 cups of whole wheat flour or 2 1/4 cups of oat flour to replace all-purpose flour in this recipe.
Dried cranberries: Use 1 cup of dried cranberries or 1 cup of chopped dried apricots.

Pro Tips

1. Room Temperature Ingredients Ensure the butter and eggs are at room temperature before starting. This helps achieve a smooth and homogenous batter, leading to cookies with a better texture.

2. Chill the Dough After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps the flavors meld together and prevents the cookies from spreading too much during baking.

3. Adjust Baking Time for Cookie Preference Bake for the full 12 minutes for crispier edges and a chewy center, or reduce the time to 10 minutes for softer cookies. Keep an eye on them as ovens may vary.

4. Toast Your Nuts If you’re adding the optional nuts, try toasting them lightly before incorporating them into the dough. This enhances their flavor and adds an extra layer of nuttiness to the cookies.

5. Use Fresh Cinnamon Make sure your ground cinnamon is fresh for the best flavor. Old spices can lose their potency, and using fresher cinnamon will impart a more robust and aromatic taste.