Ketchup-Raisin Cookies
Ketchup-Raisin Cookies offer a unique combination of sweet raisins and tangy ketchup, with a nutty crunch, perfect for those who enjoy flavorful, slightly savory treats.
Ingredients
Instructions
- Beat the butter until creamy; add the white sugar and brown sugar, and beat until fluffy.
- Beat in the eggs and vanilla extract.
- Sift together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the creamed mixture, then add the tomato ketchup and mix well.
- Fold in the raisins and nuts.
- Drop heaping teaspoonfuls of dough onto a greased baking sheet, spacing them 2 inches apart.
- Bake at 375°F (190°C) for 10 to 12 minutes, until the edges are golden brown.
- While warm, brush the cookies with lemon glaze (if desired).
Tips & Substitutions
For a gluten-free option, substitute the flour with a 1:1 gluten-free baking mix. If you want to balance the sweetness, consider reducing the sugar slightly or adding a pinch of cinnamon. Ensure the butter is at room temperature for better creaming. If you prefer a crunchier texture, toast the nuts lightly before folding them in. These cookies can be enhanced with a touch of citrus zest for extra flavor.
Serving Suggestions
Serve these unique cookies alongside a glass of milk or a warm cup of tea for a delightful treat. They also pair wonderfully with vanilla ice cream for a fun dessert option. For an extra touch, consider brushing them with a lemon glaze after baking, which adds a refreshing twist. These cookies are perfect for sharing at gatherings or holiday parties.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh, you can also refrigerate them for longer shelf life. If you want to reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ketchup-Raisin Cookies contains roughly 210 calories, with 1g protein, 33g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sweetener in this recipe?
Yes, you can substitute the white and brown sugars with coconut sugar or a sugar alternative like stevia, adjusting the quantity as needed. Keep in mind that this may alter the texture slightly, so monitor the cookie consistency while mixing.
How can I make these cookies more chocolatey?
To add a chocolatey flavor, consider folding in some chocolate chips or cocoa powder. If using cocoa powder, reduce the flour by a couple of tablespoons to maintain the correct dough consistency. This will create a delicious chocolate twist on the original recipe.
Can I freeze the cookie dough for later use?
Absolutely! You can freeze the cookie dough by shaping it into balls and placing them on a baking sheet to freeze individually before transferring them to a freezer-safe bag. When ready to bake, just add a couple of extra minutes to the baking time if baking from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).