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Grandma M's Raisin Cookies

Grandma M's Raisin Cookies

M. Madsen

Tart raisin cookies to make you pucker like grandma when she takes out her teeth ; - )

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F. Grease cookie sheets.
  2. In a large mixing bowl, beat together all ingredients.
  3. Drop by teaspoon on cookie sheets and flatten slightly with a fork.
  4. Bake for 10 minutes or until brown at the edges. Be careful to not overbake. Cool and store in an airtight container.
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I wanted a sugar cookie that called for cream of tartar specifically, as I like the light, sandy texture it imparts to cookies. I also wanted butter, not shortening, but not a combination of butter and vegetable oil. The helpful ingredient search identified this recipe and it was exactly what I was looking for. For what I had in mind I skipped the raisins, used vanilla instead of lemon extract and, in keeping with spring, added a cup of pastel-colored sprinkles instead. As I mixed up the dough I found I could easily do without 1/2 cup of the flour, so I used 3 c. flour rather than 3-1/2. I used a medium-sized scoop, probably about 2 T., and baked the cookies at 375 degrees rather than 400, until set but before they began to turn brown. Given variances in size and individual ovens, I'd say 8-9 minutes. The cookies are pretty and crackly, soft (like Hubs likes 'em) but still a little chewy (the way I like 'em!). Bottom line? This was just what I was after, a quick and simple, attractive, soft, buttery sugar cookie!


These have a very nice, bright flavor. The texture isn't really my favorite though; they are more of a sandy cookie. The dough was super dry even though I soaked my raisins in hot water before adding them to the batter, which added a little moisture. They baked up well though and are pretty little cookies. The lemon and raisins are a nice combination. Thanks! :)