- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“These classic raisin cookies combine soft brown sugar-butter aroma with fruity richness of dark raisins scattered through dough. A practical and comforting recipe, excellent for filling homemade cookie jars and accompanying coffee at any time.”
What you need to know
- O batimento da manteiga com o açúcar mascavo cria uma estrutura cremosa que favorece bordas douradas e crocantes
- A hidratação das passas no calor do forno confere bolsas úmidas e textura mastigável ao miolo do biscoito
- O bicarbonato de sódio garante expansão lateral equilibrada sem deixar o cookie com aspecto pesado
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup of brown sugar
- 1/2 cup of butter at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups of raisins
Instructions
Principal
- Preheat the oven to 180 degrees Celsius and prepare a pan by lining it with parchment paper.
- In the mixer, add the butter and brown sugar. Beat until you get a light and uniform cream.
- Add the egg and vanilla extract, and continue beating until well mixed.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually, add this mixture to the dough in the mixer.
- Finally, add the raisins and mix with a spoon until they are well distributed in the batter.
- With the help of a spoon, make small balls and place them on the baking sheet, leaving space between them.
- Bake for 12 minutes or until the edges are slightly golden.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a rack.
Chef's tips
- Deixe a manteiga em ponto de pomada antes de bater para facilitar a incorporação do açúcar mascavo sem grumos
- Hidrate as uvas-passas em água morna por 10 minutos e seque em papel-toalha antes de incorporar à massa pesada
- Deixe os cookies descansarem na assadeira por 5 minutos fora do forno antes de transferir para a grade de resfriamento
Variations
- Adicione 1 colher de chá de raspas finas de limão siciliano à massa para equilibrar o perfil doce das passas
- Incorpore meia xícara de nozes ou pecãs picadas para adicionar um componente crocante e amanteigado ao biscoito
- Substitua metade das passas por gotas de chocolate meio amargo para criar uma versão mesclada e sofisticada
Substitutions
- A manteiga em temperatura ambiente pode ser substituída por margarina culinária com 80% de lipídios na mesma medida
- A uva-passa preta tradicional pode ser trocada por uva-passa branca, oxicoco (cranberry) seco ou tâmaras picadas
- O açúcar mascavo pode ser substituído por açúcar demerara ou açúcar cristal de moagem fina
How to store
Store the already cooled cookies in an airtight tin or glass jar for up to 7 days at room temperature. Avoid exposing to moisture to maintain the firm texture of the outer shell and the preserved softness inside.
Can it be frozen?
Freeze the raw dough balls distributed on a baking sheet for 1 hour and transfer to sealed plastic bags for up to 90 days. Bake directly in the preheated oven at 180°C increasing the oven time by 2 minutes.
What to serve with
Pairs perfectly with traditional drip coffee, black tea with a touch of milk, or a tall glass of creamy cold milk. It also pairs very well as a side for a scoop of artisanal vanilla ice cream.
Frequently asked questions
Can I use seedless raisins of any kind?
Yes, both black and white seedless raisins work perfectly, providing natural sweetness and soft texture.
Why did my cookies get too hard after cooling?
The oven time exceeded 12 minutes; remove the cookies as soon as the edges brown, even if the center seems soft.
How to prevent raisins from burning on the surface of the cookie?
Press the protruding raisins into the dough when shaping the balls, keeping them protected by the cookie body.
Can I make the dough by hand without using a mixer?
Yes, with a sturdy spatula or wire whisk you can beat the butter to a pomade point with the sugar perfectly.
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