Sugar-Raisin Cookies
Sweet and chewy sugar-raisin cookies with warm spices, perfect for satisfying a dessert craving or serving at gatherings with a hint of vanilla and nutmeg flavor.
Ingredients
Instructions
- Simmer raisins in water to barely cover until water is all absorbed.
- Set aside to cool.
- Cream sugar and shortening; add eggs and vanilla.
- Beat thoroughly.
- Sift together the dry ingredients, except last sugar, and add to creamed mixture.
- Stir in raisins.
- Roll dough into 1-inch balls; roll in sugar.
- Place balls 2 inches apart on greased cookie sheets.
- Flatten with bottom of sugar-dipped glass.
- Bake at 400°F for 10 minutes, until lightly browned.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the dough. You can also substitute half the shortening with unsalted butter for a more traditional cookie texture. If you prefer a spicier taste, increase the nutmeg or add cinnamon to the mix. Soaking the raisins longer can enhance their sweetness and moisture.
Serving Suggestions
These sugar-raisin cookies are delightful with a glass of cold milk or a warm cup of tea. For a fun twist, serve them alongside a scoop of vanilla ice cream for a delicious dessert combo. They also pair beautifully with Easy Rolled-Oat Scones for a charming brunch spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Raisin Cookies contains roughly 2106 calories, with 10g protein, 79g carbohydrates, and 181g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2573mg per serving (112% of the Daily Value).
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 other dried fruits instead of raisins?
Absolutely! Dried cranberries, apricots, or even chopped dates can be excellent substitutes for raisins, adding different flavors and textures to the cookies. Just ensure the moisture content is similar to that of raisins to maintain the dough consistency.
What can I do if my dough is too sticky?
If the dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. You can also add a little extra flour, one tablespoon at a time, until you reach the desired consistency.
Can I make these cookies vegan?
Yes, you can make these cookies vegan by substituting eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Additionally, use a plant-based shortening or coconut oil instead of traditional shortening for a delicious vegan treat.
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).