These Old-Fashioned Raisin-Filled Cookies combine a soft, flavorful dough with a sweet raisin filling! They’re ideal for holidays and special occasions, a cozy night in, or even just an tasty sweet treat with a cold glass of milk!
Table of Contents
When you’re in the mood for something sweet, homemade, and a little nostalgic, raisin-filled cookies are the perfect choice! My grandpa was a big fan of raisins (someday I’m going to have to share his raisin cake recipe) and while I don’t actually particularly care for them eaten out of hand, I love them in baked goods like these raisin cookies!
This classic recipe for raisin-filled cookies, sometimes referred to as ‘Amish Cookies’, has been passed down through generations, and can be traced back to Amish and Mennonite baking traditions. These communities often celebrated their harvests and special occasions with baked goods that included ingredients readily available to them, such as raisins and nuts.
The combination of juicy, plump raisins and crunchy walnuts wrapped in soft, cinnamon-spiced dough makes every bite a delightful experience.
If you’re a fan of raisins in desserts, check out my recipes for Fruitcake Cookies, Copycat Levain Oatmeal Raisin Cookies, Cinnamon Walnut Raisin Rugelach, Sour Cream and Raisin Pie, and Traditional Irish Soda Bread!
Why We Love This Recipe
- These cookies strike the perfect balance between sweet and savory, making them a hit among both children and adults.
- The recipe is straightforward, ensuring a delicious outcome even for those new to baking.
- They’re perfect for holidays, special occasions, or as a comforting snack on a rainy day.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Raisins – The star of the show, providing a sweet and slightly tart flavor to the filling.
- Granulated Sugar –White sugar sweetness to the filling, balancing the tartness of the raisins.
- Water – Helps dissolve the sugar and cornstarch, creating a syrupy texture.
- Cornstarch – Thickens the filling, giving it a nice consistency that’s easy to work with.
- Chopped Walnuts – Adds a crunchy texture and nutty flavor, complementing the sweet raisins.
- Shortening – Gives the cookies a tender, crumbly texture.
- Brown Sugar – Adds moisture and a deep, caramel-like sweetness to the dough.
- Eggs – Bind the dough together and help it rise slightly when baked.
- Vanilla Extract – Enhances the overall flavor of the cookies.
- All-Purpose Flour – The base of the dough, providing structure.
- Baking Soda – Helps the cookies rise and become light and fluffy.
- Ground Cinnamon – Adds a warm, spicy note that complements the raisin filling.
- Baking Powder – Works with baking soda to ensure the cookies are properly leavened.
- Salt – Enhances all the flavors in the cookie dough.
How to Make Raisin Cookies
Making the Filling
- Create the syrup. Combine raisins, granulated sugar, water, and cornstarch in a medium saucepan over medium heat. Cook and stir for about 10 minutes until the filling becomes syrupy and the liquid turns from cloudy to clear.
- Add nuts. Stir in the nuts, then remove from the heat and let cool for 30 minutes until thickened.
Making the Dough
- Cream shortening and sugar. In a large bowl of a stand mixer, or a large mixing bowl with an electric mixer, beat the shortening and brown sugar until creamy and light, about 2–3 minutes.
- Add wet ingredients. Next, add the eggs and vanilla extract, then beat well to combine. Stop and scrape the bottom and sides of the bowl.
- Add dry ingredients. Now add the flour, baking soda, baking powder, cinnamon, and salt. Mix just until combined.
Assembling the Cookies
- Prepare equipment. Preheat the oven to 350°F. Line three cookie sheets with parchment paper. Divide the dough into 3 evenly sized amounts.
- Roll out the dough. Using a rolling pin (affiliate link) on a lightly floured surface, roll out the first section of the soft cookie dough into a long strip that is about 5×14 inches and about 1/4-inch diameter.
- Add the filling. Spread ⅓ of the raisin mixture down the middle of the strip lengthwise.
- Encase the filling. Fold the sides of the strip over the filling, enclosing it like a letter by overlapping the dough on top.
- Slice the dough. Use a sharp knife or bench scraper to cut the dough into 12 pieces.
- Place on cookie sheet. Transfer the slices to a prepared cookie sheet, laying them seam-side down. Repeat with the remaining filling and dough.
- Bake and cool. Bake for 10–11 minutes until golden brown around the edges. Cool on the cookie tray for 10 minutes before transferring to a wire rack to cool completely.
Recipe FAQ’s
Yes, butter can be used in place of shortening for a richer flavor. However, keep in mind that it might slightly alter the texture of the cookies, making them a bit more crisp.
Definitely! Feel free to experiment by adding ingredients like orange zest or a splash of lemon juice, or even replacing the walnuts with other nuts entirely, such as pecans or almonds.
Absolutely! The raisin filling can be prepared ahead of time and stored in the refrigerator for up to 3 days before use. Just be sure to bring it to room temperature before spreading it onto the dough.
Allow the cookies to cool completely before storing them in an airtight container, where they can last up to a week at room temperature. For longer storage, they can be kept in the refrigerator.
Yes, Raisin-Filled Cookies freeze well. Once completely cooled, place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Place a piece of parchment or wax paper between each cookie to prevent them from sticking together. They can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Tips for Success
- For the most precise measurements, especially for flour, use a kitchen scale. This ensures your dough has the right consistency. If using measuring cups, spoon the flour into the cup and level it off with a knife to avoid packing too much into the measurement.
- Make sure the raisin filling is cooled to room temperature before spreading it onto the dough. This prevents the dough from becoming too soft to handle.
- If the dough becomes too soft or sticky to work with, chill it in the refrigerator for about 30 minutes. This makes it easier to roll and shape.
- Use a lightly floured surface and rolling pin to prevent sticking. This helps maintain the dough’s shape and makes transferring the cookies to the baking sheet easier.
- Ensure your oven is calibrated correctly. An oven thermometer can help you monitor the actual temperature.
- Keep a close eye on the cookies as they bake. They should be golden around the edges but still soft in the center. Overbaking can lead to dry cookies.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. This helps them set without breaking, which will help you to transfer them easily.
PRO TIP: Enjoy your cookies with a glass of cold milk or maybe even pair the cookies with a scoop of vanilla ice cream for a simple yet indulgent treat, even crumbling the cookie over the ice cream for added texture.
Substitutions and Variations
- For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend. Make sure it’s a 1:1 baking blend for the best results.
- Omit the walnuts in the filling for a nut-free version. You can add extra raisins or try adding chopped dried apricots or dates for a different taste and texture.
- Add spices such as nutmeg, allspice, or clove to the dough for a deeper flavor profile that complements the cinnamon.
- Incorporate the zest of an orange or lemon into the dough or filling for a bright, citrusy note that contrasts beautifully with the sweetness of the raisins and sugar.
- For a chocolatey twist, add mini chocolate chips to the filling or sprinkle them on top of the cookies before baking.
- If you’re a rum & raisin fan, create a rum raisin filling by adding a little bit of rum extract to the filling when you add the nuts.
More of My Favorite Cookies Recipes
- Glazed Lemon Cookies
- Copycat Crumbl Cinnamon Swirl Cookies
- Reese’s Pieces Cookies
- Frosted Swig Sugar Cookies
- Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
- Kitchen Sink Cookies
- Small Batch Chocolate Chip Cookies
Raisin-Filled Cookies Recipe
Ingredients
Filling
- 1 ½ cups raisins
- 1 cup granulated sugar
- 1 cup water
- 2 ½ teaspoons cornstarch
- 1 cup chopped walnuts
Dough
- 1 cup shortening
- 2 cups brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour (564g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
Make the Filling
- Combine raisins, granulated sugar, water, and cornstarch in a medium saucepan over medium heat. Cook and stir for about 10 minutes until the filling becomes syrupy and the liquid turns from cloudy to clear. Stir in the nuts, then remove from the heat and let cool for 30 minutes until thickened.1 ½ cups raisins, 1 cup granulated sugar, 1 cup water, 2 ½ teaspoons cornstarch, 1 cup chopped walnuts
Make Dough
- In a large bowl of a stand mixer, beat shortening and brown sugar until creamy and light, about 2-3 minutes. Add eggs and vanilla extract, then beat well to combine. Stop and scrape the bottom and sides of the bowl.1 cup shortening, 2 cups brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- Add flour, baking soda, baking powder, cinnamon, and salt. Mix just until combined.4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon salt
Assembly
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Divide dough into 3 evenly-sized amounts.
- On a lightly floured surface, roll out the first section of dough into a long strip that is about 5×14-inches and about 1/4-inch thick.
- Spread ⅓ of the raisin-walnut filling down the middle of the strip lengthwise. Fold the sides of the strip over the filling, enclosing it like a letter by overlapping the dough on top. Use a sharp knife or bench scraper to cut the dough into 12 pieces, then transfer them to the prepared baking sheets, laying them seam-side down. Repeat with the remaining filling and dough.
- Bake for 10-11 minutes until golden brown around the edges. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make Ahead: The raisin filling can be prepared ahead of time and stored in the refrigerator for up to 3 days before use. Bring to room temperature before spreading onto the dough.
- Store: Store Raisin-Filled Cookies at room temperature in an airtight container for up to one week. Keep them in the refrigerator for longer storage.
- Freeze: Flash-freeze in a single layer on a baking try, then transfer to a freezer-safe container or ziplock bag, with a piece of parchment or wax paper between each cookie to prevent them from sticking together. They will keep well for up to 3 months in the freezer. Thaw at room temperature or in the refrigerator before serving.
