Filled Raisin Cookies
There’s something magical about the combination of sweet, chewy raisins nestled within soft, buttery cookies. Filled Raisin Cookies are not just a treat; they are an experience that brings a wave of nostalgia with every bite. Whether you’re baking for a special occasion or just to satisfy a sweet tooth, these cookies are sure to impress both family and friends. With their delightful filling and golden-brown edges, they make for an irresistible snack or dessert. Let’s dive into the world of Filled Raisin Cookies, where comfort meets indulgence.
Why It’s Crowd-Pleasing
Filled Raisin Cookies are beloved for many reasons. First and foremost, they are incredibly versatile. You can enjoy them as a snack, pack them for lunch, or serve them at parties. The chewy raisins add a burst of flavor that pairs beautifully with the buttery cookie base. Additionally, they are easy to make in large batches, making them perfect for gatherings. The balance of sweetness and texture creates a satisfying treat that everyone will love. Plus, they are fun to make, allowing you to get creative with the filling!
Your Shopping Guide
When preparing to bake Filled Raisin Cookies, ensure you have the following ingredients on hand:
- Granulated Sugar: 2 cups (400g) for sweetness and texture.
- Margarine: 1 cup (227g), softened for a rich flavor.
- Salt: 1 teaspoon to enhance the sweetness.
- Eggs: 2 large for binding the ingredients.
- All-Purpose Flour: 6 cups (750g) for the cookie structure.
- Whole Milk: 1 cup (244ml) to keep the dough moist.
- Baking Powder: 4 teaspoons for leavening.
- Baking Soda: 2 teaspoons for added lift.
- Vanilla Extract: 2 teaspoons for flavor depth.
- Cornstarch: 3 tablespoons to enhance texture.
- Water: 1 cup (375ml), divided for the filling.
- Lemon Juice: 1 tablespoon to balance the sweetness.
- Raisins: 15 ounces (425.24g), the star ingredient for filling.
Kitchen Gear Checklist
Before you start baking, gather the necessary kitchen tools:
- Mixing Bowls: For combining ingredients efficiently.
- Measuring Cups and Spoons: Essential for precise measurements.
- Whisk: To mix wet ingredients thoroughly.
- Wooden Spoon or Spatula: To fold in ingredients.
- Baking Sheets: For placing the cookies while baking.
- Parchment Paper: To prevent sticking and for easy cleanup.
- Oven Mitts: To safely handle hot baking sheets.
Filled Raisin Cookies Made Stepwise
Making Filled Raisin Cookies is a straightforward process that yields delicious results. Follow these simple steps for cookie perfection:
Step 1: Prepare the Raisin Filling
In a small saucepan, combine 1 cup (375ml) of water, 15 ounces (425.24g) of raisins, and 1 tablespoon of lemon juice. Bring to a boil, then reduce to a simmer. Let the mixture cook for about 10 minutes or until the raisins are plump and soft. Remove from heat and let cool.
Step 2: Mix the Dough
In a large mixing bowl, cream together 2 cups (400g) of granulated sugar and 1 cup (227g) of softened margarine until light and fluffy. This step is crucial for creating a tender cookie.
Step 3: Add Eggs and Vanilla
Add 2 large eggs and 2 teaspoons of vanilla extract to the mixture. Beat until well combined, ensuring that everything is evenly distributed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 6 cups (750g) of all-purpose flour, 4 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, and 3 tablespoons of cornstarch. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Incorporate Milk
Pour in 1 cup (244ml) of whole milk and mix until the dough is smooth. The dough should be thick but pliable.
Step 6: Form the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or your hands, take a portion of dough and flatten it in your palm. Place a spoonful of the raisin filling in the center and fold the dough over to enclose the filling. Roll it into a ball and place it on the prepared baking sheet.
Step 7: Bake
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Easy Ingredient Swaps
If you find yourself missing an ingredient or have specific dietary preferences, consider these swaps:
- Margarine: Substitute with softened coconut oil or a plant-based butter for a dairy-free option.
- Sugar: Use brown sugar for a deeper flavor or coconut sugar for a healthier alternative.
- Whole Milk: Almond milk or oat milk works well as a non-dairy substitute.
- Raisins: Swap for dried cranberries or chopped dates for a different filling experience.
Testing Timeline
To ensure your Filled Raisin Cookies are a success, consider the following timeline:
- Prep Time: 20 minutes to gather ingredients and make the dough.
- Filling Time: 10 minutes for the raisin filling.
- Baking Time: 12-15 minutes per batch in the oven.
- Cooling Time: 10 minutes on the baking sheet, then 30 minutes on a wire rack.
Prep Ahead & Store
To make your baking experience even smoother, here’s how to prep ahead:
- Make the Dough: Prepare the dough a day in advance and refrigerate it. Bring it to room temperature before baking.
- Store Cookies: Keep baked cookies in an airtight container at room temperature for up to a week.
- Freeze Cookies: Freeze unbaked cookie balls for up to three months. Bake from frozen, adding a couple of minutes to the baking time.
Frequently Asked Questions
Can I use other dried fruits instead of raisins?
Absolutely! Dried cranberries, chopped apricots, or even dried cherries can be delightful alternatives that add a different flavor profile to your cookies.
How can I make my cookies softer?
To achieve softer cookies, slightly underbake them and ensure you do not overmix the dough. Using brown sugar instead of granulated sugar can also help retain moisture.
What should I do if my cookie dough is too dry?
If your dough feels dry, add a tablespoon of milk at a time until you reach the desired consistency. Make sure not to overdo it, as you don’t want the dough to be too sticky.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to provide the necessary structure.
Explore More
If you love baking and want to try your hand at more delicious recipes, check out these links for inspiration:
Bring It to the Table
These Filled Raisin Cookies are not just a treat; they are a celebration of flavors and memories. Perfect for sharing, they can bring a smile to anyone’s face. Whether enjoyed with a cup of tea, coffee, or milk, they create moments of joy that linger long after the last cookie is gone. So gather your ingredients, roll up your sleeves, and get ready to bake a batch of these delightful cookies. Your friends and family will thank you!
Filled Raisin Cookies
Ingredients
Equipment
Method
- In a small saucepan, combine 1 cup of water, 15 ounces of raisins, and 1 tablespoon of lemon juice. Bring to a boil, then reduce to a simmer. Let it cook for about 10 minutes or until the raisins are plump and soft. Remove from heat and let cool.
- In a large mixing bowl, cream together 2 cups of granulated sugar and 1 cup of softened margarine until light and fluffy.
- Add 2 large eggs and 2 teaspoons of vanilla extract to the mixture. Beat until well combined.
- In a separate bowl, whisk together 6 cups of all-purpose flour, 4 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, and 3 tablespoons of cornstarch. Gradually add this to the wet ingredients, mixing until just combined.
- Pour in 1 cup of whole milk and mix until the dough is smooth.
- Preheat your oven to 350°F (175°C). Take a portion of dough, flatten it, place a spoonful of the raisin filling in the center, fold the dough over, and roll it into a ball on the prepared baking sheet.
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown.
Notes
- For a dairy-free option, substitute margarine with softened coconut oil.
- Use brown sugar for a deeper flavor in the cookies.
- Store baked cookies in an airtight container for up to a week.
