Go Back
Vintage Raisin Cookies. A soft, buttery cookie loaded with plump raisins. Circa 1940s recipe.
Print Recipe Pin Recipe
3.50 from 12 votes

Vintage Raisin Cookies


  • yield: approximately 6 dozen 2 inch cookies
  • preheat oven: 350 degree
  • Adapted from a circa 1940's recipe posted in the Akron Beacon Journal by Betty Harvey Home Economics Editor. Soft buttery cookies laden with plumped raisins and highlighted with cinnamon and brown sugar.
  • 1 cup water
  • 2 cups 12 ounces seedless raisins - for testing purposes, I used Sun Maid brand
  • 1 cup 2 sticks unsalted butter, softenend
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups self-rising flour - for testing purposes I used White Lily
  • 2 teaspoons cinnamon


  • Boil raisins and water together for 5 minutes.  Remove from heat and set aside to cool.
  • Cream butter with both sugars.   Beat in eggs.
  • Stir in  cooled raisin mixture (don't drain) and vanilla.
  • Slowly add flour and cinnamon to wet mixture. Mix until all streaks of white flour are gone.
  • Chill dough for at least 2 hours.
  • Prepare a baking sheet by lining with parchment paper, a baking mat, or spraying with non-stick spray.
  • Drop the chilled dough by teaspoonfuls onto the prepared baking sheet.
  • Bake in a 350 degree preheated oven for  approximately 12 minutes or until the bottoms have browned.
  • Remove to a cooling rack.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!