Golden Raisin Butter Cookies

Maggie May Schill Recipe

By Maggie May Schill NakedMaggie

I was making carrot bread the other day and forgot to put the raisins in the bread. (A travesty I know!) However, on the brighter side of things, I had plenty of raisins left to make my butter cookies. They should be light, delicately crisp on the outside and tender in the middle. Buttery and lightly sweet! One of my favorite little snacks. A very simple pleasure, and about 60 calories per cookie.

Recipe Rating:
 1 Rating
3-4 dozen
Prep Time:
Cook Time:
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3 1/2 c
1 1/2 c
1 tsp
2 tsp
baking soda
2 tsp
cream of tartar
2 large
1 c
butter, softened
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1 1/2 Tbsp
lemon juice
2 tsp
pure vanilla extract
1 1/2 c
golden raisins
3 Tbsp
course cane sugar (garnish )
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Directions Step-By-Step

Pre-heat oven to 375'F
In a medium bowl sift flour, salt, baking powder and cream of tartar together. Set aside.
With a hand mixer, cream butter and sugar together in a large mixing bowl. Once completely creamed, mix in vanilla and lemon juice.
Mix one egg at a time into butter sugar mixture.
With hand mixer on low, slowly stir in flour mixture in batches until completely incorporated.
Fold in golden raisins.
Roll dough out into 1 inch balls and lay out onto a greased cookie sheet. Flatten balls out with a fork (like you would a peanut butter cookie.) Sprinkle with course sugar.

Bake for 8-10 minutes or until golden.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: French
Collection: Go Bold with Butter