Raisin Cake Cookies Recipe

4.5 3 3
Raisin Cake Cookies Recipe
Raisin Cake Cookies Recipe photo by Taste of Home
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Raisin Cake Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
Hints of cinnamon and plenty of raisins and pecans make this a great alternative to chocolate chip cookies. —Jacqueline Deibert, Klingerstown, Pennsylvania
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 2 cups raisins
  • 1 cup water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans

Directions

In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Raisin Cake Cookies in Simple & Delicious August/September 2010, p57

Nutritional Facts

1 each: 100 calories, 4g fat (2g saturated fat), 15mg cholesterol, 65mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 cups raisins
  • 1 cup water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  1. In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Raisin Cake Cookies in Simple & Delicious August/September 2010, p57

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MY REVIEW
Donut Queen User ID: 6883809 221399
Reviewed Feb. 25, 2015 Edited Mar. 4, 2015

"A good cookie, but nothing extraordinary. I wouldn't bother baking these again."

MY REVIEW
pschof2246 User ID: 1397992 152322
Reviewed Aug. 18, 2011

"Although it is a very soft cookie, I found them to be very bland and definately not very sweet. If you like a soft cookie with a lot of spicey flavor, this is not your cookies."

MY REVIEW
Epianfetti User ID: 5185872 166537
Reviewed Sep. 2, 2010

"These turned out amazing! Very soft and flavorful. My whole house smelled wonderful as they baked. Just be sure to layer them with waxed or parchment paper when you store them or they will stick together."

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