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Stacked Raisin Filled cookies and cut in half.
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5 from 16 votes

Raisin Filled Cookies

Raisin Filled Cookies have a slightly crisp cinnamon outside and are chewy and gooey on the inside. A MUST if you are a raisin fan!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Dutch
Keyword: Cookies, raisin
Servings: 36
Calories: 220kcal
Author: Emily Walker

Ingredients

For the cookie dough:

  • 2 cups sugar
  • 1 cup shortening
  • 3 eggs
  • 5½ cups flour
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the raisin filling:

  • 8 ounces raisins
  • ¼ cup sugar
  • ¼ cup brown sugar
  • dash of lemon juice
  • ¼ teaspoon nutmeg
  • 1½ cups water
  • ¼ cup melted butter
  • 5 tablespoons flour

Instructions

For the raisin filling:

  • Place raisins, sugars, lemon juice and nutmeg in a medium saucepan.
    Saucepan with raisins, brown sugar, nutmeg and sugar.
  • Cover the ingredients with water and bring to a boil in a medium saucepan.
    Saucepan with boiling raisins in water mixture.
  • Then stir in melted butter and 5 tablespoons of flour to thicken for about 1 minute.
    Stirring butter and flour into raisin mixture.
  • Once thick, remove mixture from heat and set aside to cool.
    Thickened Raisin mixture in a saucepan with a wooden spoon for raisin cookie center.

For the cookie dough:

  • Preheat oven to 400℉. Cream together the sugar, shortening, and eggs.
    Mixing bowl with creamed shortening and eggs.
  • Add remaining ingredients to create a dough. Roll out cookie dough on a lightly floured surface about 1/6" thick and cut out circles.
    Rolled out dough and cut in circles.
  • Place circles on a cookie sheet lined with parchment paper or a baking mat. Spoon 1-2 teaspoons of raisin filling into the center of the circle.
    Spoon placing raisin mixture into round cookie dough.
  • Top with another circle cookie, no need to seal the edges.
    Placing round cookie dough on top of raisin.
  • Sprinkle cinnamon and sugar on top (optional) and bake for 10 minutes, or until light brown in color.
    Sprinkled cinnamon sugar on top of unbaked cookies on a baking sheet.
  • Cool completely on a wire rack.
    Cooling Raisin filled cookies on a rack.

Notes

  • Texture choice: shortening yields the softest cookies. Butter gives richer flavor.
  • Plump raisins for extra jammy filling by soaking in hot water 10 minutes.
  • No fork crimp needed since the layers fuse in the oven and stay tender.
  • Hand formed option works if you do not want to roll dough.
  • Storage: airtight at room temp 2 to 3 weeks, fridge 2 months, freezer up to a year.

Nutrition

Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 99IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg