Sour Cream Raisin Cookies

Sour Cream Raisin Cookies

22

"These cookies are chewy and moist. They aren't too rich, so they make a great snack. Just the right blend of sweetness and spice."

Ingredients

servings 188 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, beat the butter or margarine, 1 1/2 cups sugar, eggs, and vanilla until fluffy.
  2. Sift flour with baking powder, baking soda and salt. At low speed, beat sour cream into the egg mixture, gradually beat in the flour until well mixed. Add raisins and mix by hand. Refrigerate dough for 1 hour.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. Mix the 1/2 cup white sugar with the ground cinnamon.
  5. Drop spoonfuls of dough 2 inches apart on the prepared baking sheets. Sprinkle cookies with the cinnamon sugar mixture. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

Reviews

22
  1. 23 Ratings

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Most helpful

These are good, but more like muffin tops than cookies. My husband said I should put blueberries in them instead of raisins. They got even better the next day after being stored in zipper bags.

Most helpful critical

Very soft cookies and a little bland. I substituted blueberries and added a small amount of cinnamon to the dough and they remiinded me of snickerdoodles. Overall not bad, but not that great eit...

These are good, but more like muffin tops than cookies. My husband said I should put blueberries in them instead of raisins. They got even better the next day after being stored in zipper bags.

They were good -- very, VERY sweet. I baked them for 30 minutes (based on other reviews) and the center is still QUITE moist. I also subbed 1 c whole wheat flour to try to add a bit of nutriti...

I made these with chopped prunes instead of raisins, because I wanted a cookie I could name a sugarplum for our shop. This wasn't it, but it was good. Stayed moist for a long time. Thanks, S...

Boy, am I glad that I found this! I havent' used raisins in cookies in so long, because I don't like the hard oatmeal cookies that always seem to turn out in the end. These are so soft, with a...

I had about 1/2 cup raisins still left in the bag, so went ahead & added them too. They were a little bland. The flavor reminded me of eating rice pudding. I would cut in half the amount of Cinn...

I followed this recipe to the letter. These are so delicious! They remind me of cookies my grandmother used to bake when I was growing up. Thanks for the delicious walk down memory lane!

My husband loved these, and I took a huge batch to church and they were gone within minutes. The kids even loved them. I added a 1/2 cup of pecans and that was yum. Great recipe.

Very soft cookies and a little bland. I substituted blueberries and added a small amount of cinnamon to the dough and they remiinded me of snickerdoodles. Overall not bad, but not that great eit...

Delicious old-fashioned cookie. I added a touch of cinnamon to the dough.