cookies/ Dessert/ Sweet

Rum & Raisin Cookies

These homemade raisin packed buttery cookies are soft, crispy, buttery and chewy – all at once!

Rum & raisin cookies

Is there anything better than freshly baked cookies?

What I really love about this recipe is how easy it is to make it. All you have to do is make the dough, turn them into logs, chill them and then slice and bake when needed!

These simple homemade cookies needs only a handful ingredients and also makes my kitchen smell awesome!

Rum & raisin cookies

In a nutshell

TasteButtery sweet cookies with soft and chewy raisins.
TextureSoft, crispy, buttery and chewy.
LevelEasy peasy!
Perfect occasionNo occasion necessary!

Rum & raisin cookies

The secret to these cookies is to soak the raisins in rum all night. The rum makes the raisins all bloated and juicy and gives these raisins an awesome flavor.

And no worries about the leftover rum. It can be added later on along with the vanilla essence.

As a mom and a baker, this is usually my go-to recipe for any get together.

Turns out perfect every time!!

 

Rum & Raisin Cookies

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Serves: 30 cookies
Prep Time: 20 minutes Cooking Time: 12-15 minutes

This homemade raisin - packed buttery cookies are soft, crispy, buttery and chewy - all at once!

Ingredients

  • ½ cup rum
  • ¾ cup raisins
  • 150 grams butter, softened
  • ¾ cup powdered sugar
  • 1 ½ cup all purpose flour
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla essence
  • ½ cup coconut, shredded
  • ¼ tsp coarse salt

Instructions

1

Soak the raisins in rum overnight.

2

When making the cookies, strain the raisins and keep aside 1 tablespoon of the leftover rum.

3

Beat the butter and sugar until creamy.

4

Add in the orange zest, vanilla essence, flour, shredded coconut and coarse salt along with 1 tbsp of the leftover rum. Beat until well combined.

5

Stir in the soaked raisins. Divide the dough into halves.

6

Place half the dough on the cling film. Wrap it and make a log with a diameter of approximately 2 inches. Repeat the process for the remaining dough. Refrigerate the log for at least an hour.

7

When ready to bake, line the baking tray and preheat the oven to 160°C (320°F).

8

Using a sharp knife, cut the log into ¼ inch thickness discs.

9

Arrange them on a baking tray leaving at least one inch gap between the discs.

10

Bake for 15-20 minutes until the cookies turn slightly brown at the edges.

11

Let the cookies rest for a couple of minutes before transferring to a wire rack.

12

After the cookies cool completely, store them in an airtight container for up to a week.

Notes

• Don’t worry if they are soft when removed from oven. They will crisp up once cooled. • Soak raisins overnight for best flavors. • These cookie logs can be chilled for at least a week before baking. • Store in an airtight container after they are completely cooled for up to a week.

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