Raisin Filled Cookies

You will absolutely love these Raisin Filled cookies.  The raisin filling is our favorite part of these cookies….and of course the frosting glaze!  Our cute Grandpa Tom is the biggest raisin filled cookie lover ever!!  Our grandma Char used to make them for him.  These are for you Grandpa!

Grandpa TomOur grandpa Tom – the raisin filled cookie lover!

Serves: 24

Raisin Filled Cookies

A delicious raisin filled cookie that is so delicious and you will go crazy over the raisin filling! It's so good!

20 minPrep Time

15 minCook Time

35 minTotal Time

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  • Raisin Filling:
  • 2 cups raisins
  • 1 cup water (to cover raisins)
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • pinch of salt
  • pinch of nutmeg
  • 2 tablespoons flour
  • 1/4 cup water
  • Cookie dough:
  • 1/2 cup butter, softened to room temp
  • 1/8 cup butter shortening
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 egg, beaten
  • 3 cups flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • Frosting Glaze:
  • 2 tablespoons butter, melted
  • 1 1/4 cups powdered sugar
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla


  1. Raisin filling:
  2. Put raisins in a pan and cover with water. Boil for 5 minutes.
  3. Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
  4. Set aside to cool while you make the cookie dough.
  5. Cookie Dough:
  6. Combine softened butter, shortening, vanilla, and sugar. Add in egg.
  7. Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
  8. Chill dough for about 10 to 15 minutes.
  9. Roll dough about 1/8 inch thick.
  10. Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
  11. Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
  12. Bake at 375 for 10 to 12 minutes or until very lightly browned.
  13. Glaze:
  14. When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
  15. Frost the tops of each cookie.



5763 cal


119 g


1103 g


95 g
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Equipment needed for this recipe:

Raisin Filled Cookies 2

Here are more delicious cookie recipes:
Pineapple Drop Cookies
Walnut Chocolate Chip Cookies
Double Chocolate Chip Pudding Cookies 
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Disneyland Snickerdoodle Cookies

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18 Responses to “Raisin Filled Cookies”

  1. Thomas E. Lewis
    These are really great treats, I like them with milk in the evening. If I had won the lottery (I didn't get around to buying a ticket) I would have started a mail order company and to sell "Grandpa Tom's Raisin Filled Cookies" and compete with Mrs. Field's Cookies!
  2. I shoulda used more flour to start. Very sticky batter/dough even when cold. Looks GREAT, filling is wonderful, and frosting is to die for... You are correct at 24 per batch, had to redo scraps each go round, only got 8 circles cut before I had to cool dough and add flour again. I will try these again, yummy.
  3. Do you think it would be possible to chill the filling, making it thicker, then kind of wrapping the cookie dough around the filling to create a ball of cookie dough that contains the filling? I've made marshmallow stuffed cookies by wrapping the dough around a marshmallow. I want to make these for my dad, but just don't have the time or space to roll out cookie dough.
    • Hi Danielle. We have only made these as directed in the recipe. The raisin filling thickens up when you cook it. I'm sure chilling it will thicken it up even more. Let us know how wrapping it up with dough into a ball works. We have not ever tried that. But it sounds like a fun way to make these delicious cookies. Keep us posted!!
  4. These are also my Grandpa's favorite cookie. :) I make them for him every time he visits (once a year) and he rations them so he has one for every day of the 2 weeks he's in town. Thank you for this recipe! I've been using a different one that takes a bit more time.

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