These chewy raisin and cinnamon cookies are a delightful twist on a classic favorite, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Mix until the mixture is smooth and homogenous.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the raisins and milk until evenly distributed.
Soaking the raisins beforehand can make them juicier.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them for later enjoyment.
Pair with a glass of milk or a cup of tea for a delightful treat.
Continue in our app for the best experience
