Last Updated on December 4, 2024 by Kiersten
Old fashioned Amish raisin filled cookie recipe – just like grandma used to make.
If you’re searching for (and reading) this recipe, chances are you already know what you’re getting.
Slightly crispy, soft in the middle, and an almost-too-sweet-but-I-can’t-not-eat-it raisin filling is what makes these cookies so nostalgic and timeless.
While not as common as they once were, raisin filled cookies used to be a staple at church events and large family gatherings.
The Amish have mastered raisin filled cookies. If you ever visit an Amish or Mennonite bakery in Lancaster, Ohio, or upstate New York, you will be sure to see these among the long list of freshly baked offerings.
Amish Raisin Filled Cookie Recipe
Although they may seem complicated, raisin filled cookies are simple to make and even simpler to eat. I included step by step photos along with the instructions below to help ease any confusion or hesitancies.
They’re so easy and oh so good!
Amish Raisin Filled Cookie Recipe Ingredients
Cookie Dough:
1/2 cup brown sugar
1/2 cup shortening
1 egg
1.5 teaspoons vanilla extract
1/2 teaspoon baking soda dissolved in 1/4 cup milk
1 teaspoon baking powder
2 cups flour
Raisin Cookie Filling:
3/4 cup chopped raisins
1/4 cup sugar
3/4 cup water
1 teaspoon lemon juice
1 tablespoon corn starch
1 teaspoon flour
Step By Step Instructions With Pictures
Boil the raisins, sugar and water together in a small pot for about 10 minutes until the raisins begin to swell and soften. Remove from the heat.
Whisk in the lemon juice, cornstarch and flour until dissolved. Let cool to room temperature and allow the filling syrup to thicken.
Mix the dough by beating the brown sugar, egg, shortening, and vanilla on high speed until light and fluffy.
Reduce mixer speed to low and add the milk/soda mixture, flour and baking powder. Be careful not to over mix and only mix until the flour is incorporated.
Refrigerate the dough for 30-60 minutes covered in plastic wrap.
Flour a work surface and roll the dough out until 1/8″ thick.
Using a cookie or biscuit cutter, cut the cookie rounds out. Make sure you have an even number as this is a sandwich style cookie. I used a 2″ biscuit cutter.
Line a cookie sheet with parchment paper and place one half of the cookie on the sheet.
Add a teaspoon of raisin filling leaving a border of dough around the edges. This is made easier by using a second baby-sized spoon to push the filling onto the dough as it is extremely sticky. You won’t want to use your hands.
Place the second layer on top without sealing the edges of the dough. This will happen naturally as the cookies bake.
Bake at 350 degrees for about 20 minutes or until edges begin to turn golden brown.
Allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to finish cooling.
Storing & Freezing Amish Raisin Filled Cookies
Cookie dough that has not yet been baked can be wrapped well in plastic wrap, placed in a freezer bag and frozen for up to 6 months. The integrity of the dough begins to decline after that point.
Any extra cookies that have already been baked can be stored in an air tight container for up to 5 days.
I personally have never frozen already baked raisin filled cookies. Part of me feels like the filling wouldn’t defrost correctly but if you try it, please leave a comment and let me know how it turns out!!
Even More Amish Recipes
Amish Blueberry Lemon Muffins (Pennsylvania Dutch Recipe)
Amish Sand Tarts Recipe (Pennsylvania Dutch)
Easy Amish Zucchini Bread Recipe (Pennsylvania Dutch)
Homemade Amish Apple Butter Recipe (Step by Step)
Amish Chicken Pot Pie Recipe (With Square Noodles)
Amish Raisin Filled Cookie Recipe
Old-fashioned Amish raisin filled cookie recipe, just like grandma used to make.
Ingredients
- Cookie Dough:
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1 egg
- 1.5 teaspoons vanilla extract
- 1/2 teaspoon baking soda dissolved in 1/4 cup milk
- 1 teaspoon baking powder
- 2 cups flour
- Filling:
- 3/4 cup chopped raisins
- 1/4 cup sugar
- 3/4 cup water
- 1 teaspoon lemon juice
- 1 tablespoon corn starch
- 1 teaspoon flour
Instructions
- Boil the raisins, sugar and water together in a small pot for about 10 minutes until the raisins begin to swell and soften.
- Remove from the heat. Whisk in the lemon juice, cornstarch and flour until dissolved.
- Let cool to room temperature and allow the filling syrup to thicken.
- Mix the dough by beating the brown sugar, egg, shortening, and vanilla on high speed until light and fluffy.
- Reduce mixer speed to low and add the milk/soda mixture, flour and baking powder. Be careful not to over mix and only mix until the flour is incorporated.
- Refrigerate the dough for 30-60 minutes covered in plastic wrap.
- Flour a work surface and roll the dough out until it's 1/8" thick.
- Using a cookie or biscuit cutter, cut rounds out. Make sure you have an even number as this is a sandwich style cookie. I used a 2" biscuit cutter.
- Line a cookie sheet with parchment paper and place one half of the cookie on the sheet.
- Add a teaspoon of filling leaving a border of dough around the edges. This is made easier by using a second baby-sized spoon to push the filling onto the dough as it is extremely sticky. You won't want to use your hands.
- Place the second layer on top without sealing the edges. This happens naturally as the cookies bake.
- Bake at 350 degrees for about 20 minutes or until edges begin to turn golden brown.
- Allow cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to finish cooling.
- Store extra cookies in an air tight container for up to 5 days.
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