I still remember the first time I tasted Mom’s famous iced raisin cookies – soft, chewy, and utterly irresistible. Today, I’m sharing my copycat recipe that brings those nostalgic moments right into your kitchen. The secret? A perfect balance of sweet raisins and subtle spice.

These cookies start with a simple dough that’s enhanced by the warmth of cinnamon and the sweetness of raisins. After baking to perfection, they’re cooled just enough to hold their shape when iced. The icing is where the magic happens – a simple powdered sugar glaze that adds just the right amount of sweetness.

What you’ll end up with is a batch of cookies that are crispy around the edges, soft in the center, and slathered in that signature icing. They’re perfect for dunking in milk, serving at family gatherings, or just enjoying with a cup of coffee. Let’s get baking!

The best part about this recipe is its versatility – enjoy them as is, or get creative with add-ins and toppings. Whether you’re a cookie newbie or a seasoned baker, this recipe is sure to become a family favorite.

Ingredients for mother’s iced raisin cookies copycat

Here’s everything you need to make Mom’s famous iced raisin cookies at home.

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For the best results, use high-quality ingredients like fresh cinnamon and real vanilla extract. You can find all these ingredients at your local grocery store – look for plump raisins and fresh spices. Costco offers great prices on bulk baking supplies like flour and sugar.

If you want chewier cookies, bake for 8 minutes. For crisper edges, bake for 10-11 minutes. You can substitute golden raisins for regular raisins for a slightly different flavor. If you need dairy-free, use vegan butter and non-dairy milk in the icing.

Store cookies in an airtight container at room temperature for up to 5 days. The icing keeps well refrigerated for up to 1 week – just bring it to room temperature before using. You can freeze the cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months.

Step-by-Step Instructions for Mom’s Iced Raisin Cookies

Follow these detailed steps to create soft, chewy, and irresistible iced raisin cookies just like Mom used to make.

👨‍🍳 Step 1: Prepare Dry Ingredients and Raisins

Start by whisking together the 2.25 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp Ground Cinnamon, and 0.5 tsp Salt in a medium bowl. I like to use a whisk for this step as it ensures everything is evenly distributed. Set this dry mixture aside for now.

Next, measure out the 1.5 cups Raisins and place them in a small bowl. I prefer to use a digital kitchen scale for this to ensure accuracy. Having these ready to go makes the mixing process smoother later on.

🍳 Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together the 1 cup Unsalted Butter (softened to room temperature) and 0.75 cup White Granulated Sugar and 0.75 cup Brown Sugar until light and fluffy. This should take about 2-3 minutes on medium speed using an electric mixer. You’ll know it’s ready when the mixture becomes pale and doubled in volume.

The key here is to really cream the butter and sugars until they’re well combined and fluffy. This step incorporates air into the dough, giving the cookies a tender texture. Make sure to stop and scrape down the sides of the bowl as needed to ensure everything gets mixed properly.

👨‍🍳 Step 3: Add Eggs and Vanilla

Add the 2 whole Large Eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Then add the 1 tsp Vanilla Extract and mix until combined. The mixture might look slightly curdled at this point, but don’t worry – it will come together when you add the dry ingredients.

Using room temperature eggs is crucial here as they mix more smoothly into the batter. If your eggs are cold, let them sit in warm water for a few minutes before using.

🥘 Step 4: Combine Wet and Dry Ingredients

Gradually add the prepared dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix – the dough should still be slightly rough. Finally, fold in the 1.5 cups Raisins until they’re evenly distributed throughout the dough.

The dough will be soft and slightly sticky at this point. If it’s too sticky to handle, you can refrigerate it for 10-15 minutes to firm it up.

🔥 Step 5: Bake the Cookies

Preheat your oven to 375°F and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll be soft when you take them out of the oven but will firm up as they cool.

👨‍🍳 Step 6: Prepare the Icing

Once the cookies are completely cool, prepare the icing by whisking together the 2 cups Powdered Sugar and 2 tbsp Milk in a small bowl until smooth. Adjust the consistency by adding more milk if needed – you want it thick but pourable.

Drizzle the icing over the cooled cookies in a zig-zag pattern. I like to let the icing set for at least 30 minutes before serving to allow it to firm up nicely. Store any leftover cookies in an airtight container at room temperature for up to 5 days.

Are you craving the soft, chewy goodness of Mother’s Iced Raisin Cookies? 🍪 We’ve got you covered with a copycat recipe that’s sure to satisfy your sweet tooth. To make these delicious cookies, you’ll need to start by prepping your ingredients. Here’s what you’ll need:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup raisins

Let’s Get Baking 🔥

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Mixing the Dough 🍳

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients until just combined, being careful not to overmix. Stir in the raisins.

Shaping the Cookies 🥘

Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.

💡 Pro tip: For an extra-soft center, take the cookies out of the oven when they’re still slightly underbaked. They’ll continue to cook a bit after being removed from the oven.

The Icing on the Cake (or Cookie) 🎉

Once the cookies are cool, prepare the icing by whisking together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Drizzle the icing over the cooled cookies. Enjoy your delicious homemade Mother’s Iced Raisin Cookies! 😋

Tips & Tricks for Perfect Iced Raisin Cookies

Here are my top tips to help you make the softest, chewiest iced raisin cookies ever.

Proper Ingredient Prep: Make sure your unsalted butter is softened to room temperature before creaming it with the sugars. This creates a light and fluffy texture that’s essential for tender cookies. I also recommend using room temperature eggs for smoother mixing.

Raisin Distribution: To ensure your raisins are evenly distributed throughout the dough, try coating them lightly with a tablespoon of the measured flour before adding them to the mix. This helps prevent them from sinking to the bottom during baking.

Icing Consistency: For the perfect drizzle icing, adjust the consistency by adding milk gradually. You want it thick enough to hold its shape but still pourable. I like to test it on a cooled cookie first to get the right viscosity.

Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you need to store them longer, you can freeze the cookies (without icing) for up to 3 months – just thaw at room temperature before icing.

Indulge in Mom’s Iced Raisin Cookies, packed with sweet raisins and a hint of cinnamon, making them irresistibly soft and chewy! These cookies are perfect for sharing with family or enjoying as a treat.

Each cookie is a great source of carbohydrates for energy, contains fiber from the raisins, and has a moderate amount of fat from butter. You’ll love the balance of sweet and spice in every bite!

Enjoy these cookies in moderation as part of a balanced diet. With 140 calories per cookie, they’re a delightful treat that’s sure to satisfy your sweet tooth!