Soft Chewy Raisin Spice Cookies. The best raisin spice cookie I’ve ever had. Soft and chewy with crispy edges, these delicious cookies will fill your house with spicy scent as they bake. I hear they are one of Santa’s very favourites too. 😉
Raisin spice cookies are always high on my favourites list at the Holidays. Just the scent of these baking is sure to evoke Christmas memories. This is a great recipe with plenty of fragrant spice and sweet raisins in a crispy, chewy cookie. Don’t like raisins? These are terrific as plain spice cookies and because I love the combination of chocolate and spice, I’ve added chocolate chips to them in the past too.
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- 1 1/3 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup raisins
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, salt, cinnamon, cloves, allspice, nutmeg and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the creamed butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the raisins.
The dough can be baked immediately but I find I have better results when the dough is chilled for at least an hour.
Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart.
Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
Over baking is the biggest problem with most soft and chewy cookie recipes. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven. If your experimental batch spreads too much try turning the heat up to 375 degrees F.
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
Store in an airtight container. These cookies freeze well too.
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