Grandma's Boiled Raisin Cookies
Christmas cookies raisins

Grandma’s Boiled Raisin Cookies

Today I’m going to be talking about one of my favorite Christmas cookies, my grandma’s boiled raisin cookies!

Look, I know these cookies don’t have the most appetizing name. Or maybe you don’t like raisins. But I’m telling you now, if you’re going to eat a cookie with raisins, this is the cookie.

Why? Well, boiling the raisins takes less time than soaking them. And once they’ve been boiled, they’re so plump, soft, and full of flavor! Not at all like eating raisins out of the box. It’s such an awesome trick, so don’t be put off by the term “boiled raisins.” (haha) I know that raisins aren’t the most popular cookie filling. But I happen to love them, especially in these cookies where they are the real star.

These cookies are so soft, too. You’ll be addicted once you try them. When it comes to baking these things, they’re just like any other cookie: boil the raisins, make the dough, and mix the raisins in. Roll the cookies in sugar before you bake, and voila!

Grandma's Boiled Raisin Cookies

It is so fun to be able to share these recipes from my grandma. Not only to be able to document them, but to share her goodness with you all. Cooking and baking was just one of her love languages, and she shared her love of good food with each of us.

I hope you enjoy these raisin cookies, and maybe they’ll become part of your Christmas tradition, too!

Grandma's Boiled Raisin Cookies

 

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Grandma's Boiled Raisin Cookies

Raisins are the real star in these easy to make cookies. Boiling them gives them lots of flavor!

Servings 48 cookies

Ingredients

  • 2 cups raisins
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 cup shortening
  • 1 1/2 cups granulated sugar (plus 3/4 cup more for rolling dough)
  • 3 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. In a small saucepan, combine the raisins and water. Bring to a boil, then reduce to a simmer. Let the raisins simmer until they absorb all the water, about 20-30 minutes. Remove from the heat and stir in vanilla extract. Set raisins aside to cool. 

  2. Using a stand (or hand) mixer, cream the shortening and 1 1/2 cups sugar for 1-2 minutes, then add eggs. Mix until combined, scraping the sides as necessary. Add dry ingredients, and mix until just combined. Add raisins, mix, and make sure they're well dispersed in the dough. Place the dough in the fridge for an hour to chill.

  3. Preheat oven to 350 F and line two baking sheets with parchment paper. (I bake one sheet of cookies at a time, and rotate sheets.)

  4. Using a spoon, scoop out dough and roll into balls about 1 1/2" big (about the size of an unshelled walnut). Roll each dough ball in the 3/4 cup sugar to evenly coat. Place cookies on a baking sheet, then bake for 10-12 minutes or until they are a light golden brown. Remove and allow to cool on a cooling rack. Enjoy!

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