Desserts · Holiday · Recipe

Soft Raisin Cookies

Today is National Sugar Cookie Day, the day we celebrate all things cookies! In honour of this wonderful day, I thought I would share another one of my favourite cookie recipes; this one out of one of my new cookbooks, Butter Celebrates. Baker and cookbook author Rosie Daykin has a cute collection of cookbooks inspired by her bakery and cafe Butter, located in Vancouver, BC, Canada. One of my favourite things about the her cookbooks are the beautiful recipe photos. Based on how delicious they all look, her bakery is definitely on my must-visit someday list!

The recipe below is for delicious, soft raisin cookies and makes a super yummy and moist cookie. I had multiple requests for the recipe when I shared them with some friends! You img_20160322_204620.jpgcan see the recipe I shared last year for National Sugar Cookie Day here.


Ingredients

1 cup pure unsweeted apple juice

1 1/2 cups sultana raisins

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter, room temperature

1 cup granulated sugar

1 large egg

Directions

  1. Preheat the oven to 350F
  2. In a small pot over high heat, combine the apple juice, raisins, cinnamon, nutmeg, ginger and cloves. Boil gently for 12 to 15 minutes, until the liquid has boiled off just to the top of the raisins
  3. On a large piece of parchment paper, sift the flour, baking soda and salt. Set aside
  4. In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the egg and mix to combine. Scrape down the sides of the bowl again
  5. With the mixer running on low speed, add the dry ingredients, cooled raisins and any remaining liquid. Turn the mixer speed to medium and mix until well combined
  6. Use your ice cream scoop to drop twenty-four evenly sized balls of dough on the prepared cookie sheets, about 1 1/2 inches apart
  7. Bake for 12 to 15 minutes, or until the cookies are just firm around the edges and spring back in the center when touched
  8. Remove the cookies from the oven and allow them to cool slightly before transferring them to wire racks to cool completely
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