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Amish Raisin Cookies

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
    6 dozen


  • 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


  • 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.
  • 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.
  • 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.
Nutrition Facts
2 each: 132 calories, 4g fat (2g saturated fat), 16mg cholesterol, 100mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 1g protein.
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Average Rating:
  • Nan
    Feb 15, 2019

    Great recipe Marcia, thank you for sharing! Made a double batch two days ago, we really are enjoying them. They are as moist today as they were when I made them! Very easy recipe to work with.

  • JoycemRhodes
    Mar 29, 2018

    Oh my gosh.. These are soooo good. Will make again and try to keep on hand.

  • justkathere
    Feb 11, 2018

    Followed several of the recommendations of a lot of the reviewers. First, I used the microwave to boil 3/4 cup of of the of water with the 1 cup of raisins for 45 seconds and then did two 15 second bursts to get the liquid to 1/2 cup amount. Then I let it cool completely before adding it to the cookie dough. I also used some of the remaining 1/4 of a cup of water to thin out the dough to a more spreadable mixture as it seemed a bit thick. I added 1 tsp cinnamon; increased the salt to 1/4 tsp and also used salted butter. I used Standing sugar crystals on the top of the cookies for a nice crunch. One other thing I did was I took a glass and wet the bottom then smashed each lump of dough, like you do when you bake peanut butter cookies, so they were spread out prior to baking. They came out perfect and even looked like the picture. Love these cookies.

  • LeeAnn
    Feb 3, 2017

    Most definately have to completely cool the liquid/ raisins before mixing in. If you dont you get a soupy mess. Also, I suggest adding tsp cinnamon for a nice punch of flavor. Light sprinkle of white sugar crystals for decor and if like more sweet.

  • Osum
    Jan 27, 2017

    I just pulled these cookies out of the oven. They are a really nice tasting cookie, but nowhere near looking like the picture ! I wanted to try because they were a flat raisin cookie, a lot different from my other raisin cookie recipes, but I will make again. I want to try with chocolate chips because there are no spices and I love the texture. I will rate a 4 only because they aren't like the picture. Otherwise really good.

  • abusymom
    Jul 6, 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!

  • Lisa Topper
    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!!

  • raemargaret
    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

  • lfalana
    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 ?

    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.