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Amish Raisin Cookies Recipe
Amish Raisin Cookies Recipe photo by Taste of Home
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Amish Raisin Cookies Recipe

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I found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. —Marcia Wagner, Berrien Springs, Michigan
TOTAL TIME: Prep: 20 min. + cooling Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1 cup raisins
  • 1 cup water
  • 3/4 cup butter, softened
  • 1 teaspoon baking soda
  • 2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Nutritional Facts

2 each: 132 calories, 4g fat (2g saturated fat), 16mg cholesterol, 100mg sodium, 23g carbohydrate (15g sugars, 0g fiber), 1g protein .

Directions

  1. In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid.
  3. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Amish Raisin Cookies in Best of Country Cookies 1999, p34


Reviews for Amish Raisin Cookies

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (4)
2 Star
 (1)
1 Star
 (3)
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MY REVIEW
abusymom User ID: 6831638 73390
Reviewed Jul. 6, 2014 Edited Jul. 10, 2014

"Delicious! I've made them a couple of times now - I've adapted the recipe to be vegan using Nucoa buttery sticks and Egg-Replacer. Very good! I sprinkle the top of each cookie with a little Demerara sugar to give them that little extra crunchy sugary magic!"

MY REVIEW
Lisa Topper User ID: 7400349 82142
Reviewed Apr. 22, 2014

"wow this cookies are so good and I didn't even put raisins in it!! Good Job who ever put this on here!!"

MY REVIEW
raemargaret User ID: 2790732 70496
Reviewed Oct. 2, 2013

"very bland tasting...maybe some cinnamon would help but all and all not a very good tasting cooking...everything ended up in the garbage"

MY REVIEW
lfalana User ID: 3908738 60340
Reviewed Sep. 28, 2013

"Did not like these, didn't turn out as pictured, recipe made only 40 cookies not even close to 6 dozen , will not make again, I think there is something wrong with it ?"

MY REVIEW
CWOCN User ID: 4346648 70495
Reviewed Sep. 25, 2013

"I am an experienced cook and huge fan of TOH, however I have tried twice to get this excellent tasting cookie to come out as pictured and "cracked." I will try once more."

MY REVIEW
lschumacher User ID: 1093442 73389
Reviewed Sep. 15, 2013

"I think there is something wrong here. One says it makes 36 cookies and in the directions says it makes 6 dozen? I think more of 3 dozen cookies."

MY REVIEW
ninamary User ID: 1739379 25808
Reviewed Sep. 15, 2013

"I DON'T LIKE RAISINS IN BAKED GOODIES SO I USE DRY CRANBERRIES. GOOD"

MY REVIEW
tinklmom User ID: 4630273 36505
Reviewed Sep. 15, 2013

"So easy and turned out perfect! These cookies are the best raisin cookie I ever made! I did however microwave 1/2 cup water and put my raisins in then microwaved 45 seconds more as to not have to guess at the liquid. I am going to try this wonderful recipe with 1 cup oatmeal and craisins next time because I think an oatmeal version would be to die for!"

MY REVIEW
jws353 User ID: 6464039 70494
Reviewed Sep. 14, 2013

"Sounded wonderful but 1/8 of a tsp of salt is not enough. They did not have the look of the picture as they did not spread. I live way up here in Alaska and we have a very low humidity so I had to add liquid. I will try them again but will add oatmeal in place of some of the flour and add more salt and some cinnamon."

MY REVIEW
kathidahl User ID: 1718596 74990
Reviewed Sep. 14, 2013

"Oh my, these are wonderful...crisp edges and chewy middle and crackly looking on top. This recipe is going on my regular rotation. I am going to try rum flavoring for part of the vanilla next time. I make my own brown sugar and these had a perfect molasses taste. Wonder if that would be so if I used purchased brown sugar..."

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