Mama'S Cinnamon-Raisin Cookies
Mama's Cinnamon-Raisin Cookies are soft, chewy treats infused with warm cinnamon and sweet raisins, perfect for satisfying cookie cravings and suitable for family gatherings or afternoon tea.
Ingredients
Instructions
- Cream together brown sugar, white sugar, and margarine or shortening.
- Add eggs, cinnamon, vanilla, and raisins to the creamed mixture.
- Gradually add flour to the mixture.
- Dissolve baking soda in 2 teaspoons of milk and add to the batter.
- Drop teaspoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F until cookies are lightly browned.
Tips & Substitutions
For best results, ensure your margarine or shortening is at room temperature before creaming with the sugars. If you prefer a healthier option, consider using coconut oil instead of margarine. You can also substitute half of the raisins with chopped nuts or chocolate chips for added texture. To enhance the cinnamon flavor, try adding a pinch of nutmeg. This recipe can be adjusted to create variations like Cinnamon - Sugar Muffins.
Serving Suggestions
These delightful cookies are perfect for afternoon tea or as a sweet treat with coffee. They pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for dessert. For a festive touch, consider serving them alongside Homemade Cake or as part of a cookie platter with other favorites like Turtle Bar Cookies.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator or freeze them. To reheat, pop them in the microwave for a few seconds or warm them in the oven at 350°F for about 5 minutes to restore their freshness and softness.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Cinnamon-Raisin Cookies contains roughly 190 calories, with 3g protein, 40g carbohydrates, and 1g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the texture may be denser. Consider using a 50/50 mix of whole wheat and all-purpose flour for a lighter cookie while still incorporating some whole grains.
What can I use instead of eggs for a vegan version?
To make these cookies vegan, you can replace the eggs with flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together just like eggs.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly browned and the centers appear set. They may look slightly underbaked in the center, but they will continue to firm up as they cool. Avoid overbaking to ensure they remain soft and chewy.
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).