Best Raisin Puff Cookies Recipes

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OLD-FASHIONED RAISIN SUGAR COOKIES



Old-Fashioned Raisin Sugar Cookies image

Make and share this Old-Fashioned Raisin Sugar Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 39m

Yield 26 cookies

Number Of Ingredients 8

1/2 cup unsalted butter
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 1/2 cups unbleached all-purpose flour
2 cups raisins or 2 cups currants

Steps:

  • Preheat the oven to 425°; lightly grease (or line with parchment) two baking sheets.
  • In a bowl, beat together the butter, sugar, vanilla, baking powder, and salt.
  • When smooth, beat in the egg.
  • Add the flour and raisins, stirring until well combined.
  • Drop the dough by the tablespoonful onto prepared baking sheets.
  • Using the bottom of a glass dipped in sugar, flatted the dough to a scant 1/2 inch thick.
  • Bake the cookies for 9 minutes, until they are barely set and just starting to brown around the edges.
  • Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool.
  • *For crisp cookies, bake in a 350° preheated oven for 13-15 minutes, until the cookies are starting to brown around the edges.

RAISIN PUFFS



Raisin Puffs image

I got this recipe out of Paula Deen & Friends book. I'm looking for new recipes to add to my Holiday Trays...this one is a WINNER. Easy to make and delicious! Recipe says 4 Dozen, I got just 3 out of it..(made my balls too big!) Next time I'll make them closer to the size of walnuts like suggested! I can totally see this made with other dried fruit, cherries or cranberries would work great!

Provided by katie in the UP

Categories     Dessert

Time 35m

Yield 4 dozen

Number Of Ingredients 8

2 cups raisins
1 1/2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
extra sugar, for rolling cookies

Steps:

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper or nonstick baking mats.
  • Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain.
  • Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined.
  • Sift together the flour, baking soda and salt.
  • Stir the dry ingredients and raisins into the butter mixture with a spoon.
  • The batter will be crumbly.
  • Gather about a tablespoon of dough in your fingers and squeeze so dough holds together.
  • Roll into walnut-sized ball.
  • Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets.
  • Bake for 12 to 15 minutes, until lightly browned and puffed.
  • Transfer to wire racks to cool.
  • Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.

Nutrition Facts : Calories 1258.2, Fat 47.3, SaturatedFat 29.3, Cholesterol 122, Sodium 942.1, Carbohydrate 204.1, Fiber 5.2, Sugar 118.3, Protein 12.4

RAISIN PUFFS



Raisin Puffs image

These wonderful cookies remind me of soft snickerdoodles with raisins. The original recipe was from a Midwest Living magazine in 1989; they were called Laurel's Raisin Puffs. I'm not sure who Laurel is but I thank her! They are very good - a regular in our home.

Provided by Acerast

Categories     Dessert

Time 1h

Yield 4 dozen

Number Of Ingredients 10

1 cup water
1 1/2 cups raisins
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon

Steps:

  • In a small saucepan, bring water to a boil.
  • Stir in raisins.
  • Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
  • Set aside and cool.
  • Combine flour, baking soda and salt in a small mixing bowl; set aside.
  • In a large mixing bowl cream 1 1/2 cups sugar with the butter.
  • Beat in eggs and vanilla.
  • Mix in dry ingredients.
  • Stir in raisins.
  • In a small bowl, combine 1/2 cup sugar and cinnamon.
  • Shape dough into 1 - inch balls.
  • Roll balls in sugar and cinnamon mixture.
  • Place 2-inches apart on an ungreased cookie sheet.
  • Bake at 375°F for 8 minutes.
  • Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.

Nutrition Facts : Calories 1395.9, Fat 49.9, SaturatedFat 30.1, Cholesterol 227.8, Sodium 976.8, Carbohydrate 227.3, Fiber 5.3, Sugar 132.8, Protein 16.6

RAISIN PUFF COOKIES



Raisin puff cookies image

I tried these cookies at a sewing class and loved them so searched the internet until I found the recipe and added some changes . If you like raisin filled you will love these and a lot less work!

Provided by Linda Wills

Categories     Other Snacks

Time 30m

Number Of Ingredients 8

1 1/2 c raisin
1 c water
1 c crisco
1 1/2 c sugar
2 tsp vanilla
1 tsp baking soda
3 eggs
3 1/2 c flour

Steps:

  • 1. Boil the raisins in water with 1 teaspoon of vanilla added until the water is gone.Cool.
  • 2. In mixing bowl, cream crisco with sugar. Add eggs and 1 teaspoon vanilla. Beat. Add flour , baking soda and beat. Mix in raisins.
  • 3. Roll into 1 1/2 inch balls. Roll in granulated sugar and place on parchment lined sheet. Bake at 350 degrees until brown.

AMISH SOFT RAISIN COOKIES



Amish Soft Raisin Cookies image

Make and share this Amish Soft Raisin Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 42m

Yield 9 dozen

Number Of Ingredients 14

2 cups raisins
1 cup boiling water
3/4 cup vegetable shortening
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup chopped nuts, walnuts, pecans, etc

Steps:

  • Add boiling water to raisins.
  • Cook 5 minutes. Set aside to cool.
  • Cream crisco and sugar. Add eggs and vanilla -- and beat well.
  • Sift together flour, baking powder, baking soda, salt and spices.
  • Add alternately with raisin liquid to creamed mixture.
  • Stir in raisins and nuts.
  • Chill dough several hours or overnight.
  • Drop by teaspoonsful onto greased cookie sheet.
  • Bake at 350* for 12 minutes.

Nutrition Facts : Calories 739.3, Fat 27.3, SaturatedFat 6.6, Cholesterol 70.5, Sodium 569.2, Carbohydrate 116.8, Fiber 4.2, Sugar 64.5, Protein 11.5

MOM'S SOFT RAISIN COOKIES



Mom's Soft Raisin Cookies image

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 13

1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Steps:

  • Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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