Super Soft Raisin Cake Cookies

Long ago my husband mentioned how much he loved his mother’s soft raisin cookies. I don’t have this recipe and I’m not sure if I ever had the chance to try them. If so, probably only once. It is apparently a special recipe of his mother’s and not something I’ve ever asked for but maybe should have. When I was browsing my new Simple and Delicious magazine (courtesy of my sweet mom who loves to pamper me with multiple food magazines!) I was pretty darn sure that these raisin cake cookies would be very similar and I just knew he would love them.

And he did….he did so much he probably ate 5 (or more) of them as I baked them. The smell was amazing, like no other cookie before it, and filled my whole house. These cookies are now long gone but I’m sitting here reminiscing about the scent and taste of them fresh from the oven. And as I am typing this my husband walks by and sees the first picture and tells me I have to make them again very soon.

The texture is so soft and the raisins so tender and flavorful. This really is one you need must try. Trust me.


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


Add raisins and water to a  small saucepan and bring them to a boil.

Reduce heat and simmer uncovered for 3 minutes. Cool.

Cream butter and sugar in large bowl. Add in the eggs just one at a time and beating well after each addition. Add vanilla and beat.

Combine the flour, baking soda, baking powder, salt and cinnamon.

Gradually add to sugar and egg mixture.

Stir in raisins with liquid and pecans.

I made half my cookies without the pecans and then added some in halfway through for both varieties. They turned out great either way!

Drop by rounded tablespoonfuls a couple of inches apart onto greased baking sheets or go the super awesome and easy route and use parchment paper like I did. I also love using my cookie scoop for nice and even cookies.

Bake at 350° for 12-15 minutes or until lightly browned. Wait a minute or so and add to wire racks to cool.

Be sure to store these in a single layer or with waxed or parchment paper in between to avoid sticking.

This recipe was published in Simple & Delicious August/September 2010 and I thank them for publishing this gem!

Yield: 5 dozen

Nutrition Facts: 1 cookie equals 100 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 65 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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