This heirloom-inspired Apple Raisin Cookie recipe combines the wholesome goodness of fresh apples with sweet raisins in a tender, cake-like cookie. Perfect for autumn baking, these cookies capture the essence of a traditional apple cake in a convenient hand-held treat.
Ingredients
For the Cookie Dough:
- 3 large eggs, room temperature
- 1 pinch salt (¼ teaspoon/1.5g)
- 100g (½ cup) unsalted butter, melted and cooled
- 100g (½ cup) granulated sugar
- 310g (2½ cups) all-purpose flour
- 15g (1 tablespoon) baking powder
- 400-500g (3-4 medium) apples
- 30g (¼ cup) raisins
Optional Spices:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
Instructions
Preparation:
- Preheat oven to 180°C (350°F).
- Line two baking sheets with parchment paper.
- Soak raisins in warm water for 10 minutes, then drain and pat dry.
Making the Cookie Dough:
- In a large bowl, beat eggs with salt using an electric mixer until light and foamy (about 2-3 minutes).
- Gradually add sugar while continuing to beat until mixture becomes pale and thick (about 2 minutes).
- Slowly stream in melted butter while mixing on low speed until incorporated.
- In a separate bowl, whisk together flour and baking powder.
- Gradually fold dry ingredients into wet ingredients until just combined.
Preparing the Fruit:
- Peel and core apples.
- Cut into small ¼-inch (6mm) dice.
- Gently fold apples and drained raisins into the dough.
Baking:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 20-21 minutes, rotating pans halfway through.
- Cookies should be lightly golden brown around edges.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Time and Nutritional Information
Prep Time: 25 minutes
Baking Time: 20-21 minutes
Total Time: 45 minutes
Yield: 24 cookies
Per Cookie:
- Calories: 120
- Fat: 4g
- Carbohydrates: 19g
- Protein: 2g
- Fiber: 1g
- Sugar: 8g
Pro Tips and Tricks
- Use firm baking apples like Granny Smith or Honeycrisp
- Don’t overmix the dough to ensure tender cookies
- Chill dough for 30 minutes if too soft to handle
- Use an ice cream scoop for uniform cookies
- Pat apple pieces dry to prevent excess moisture
- Check cookies at 18 minutes as oven temperatures vary
Variations and Substitutions
- Replace raisins with dried cranberries or chopped dates
- Add chopped walnuts or pecans for crunch
- Use brown sugar for a deeper flavor
- Substitute whole wheat flour for up to half the all-purpose flour
- Add orange or lemon zest for citrus notes
- Drizzle with vanilla glaze after cooling
Common FAQs
Q: Why did my cookies spread too much?
A: This usually happens if the butter was too warm or the dough wasn’t chilled enough.
Q: Can I freeze these cookies?
A: Yes, they freeze well for up to 3 months in an airtight container.
Q: Why are my cookies too cakey?
A: The high moisture content from apples naturally creates a cake-like texture.
Q: Can I make the dough ahead of time?
A: Yes, refrigerate for up to 24 hours before baking.
Storage and Make-Ahead Tips
- Store in airtight container at room temperature for 3-4 days
- Refrigerate for up to 1 week
- Freeze baked cookies for up to 3 months
- Freeze unbaked dough balls for up to 2 months
- Allow frozen dough to thaw overnight before baking
- Refresh slightly stale cookies in 300°F oven for 3-4 minutes
These Apple Raisin Cookies offer the perfect balance of fresh fruit and sweet raisins in a soft, tender cookie. They’re ideal for fall baking, lunch boxes, or afternoon tea. The natural moisture from the apples keeps these cookies fresh and delicious for days, making them a perfect make-ahead treat for busy families or special occasions.
