Honey-Raisin Cookies
Submitted by hopigirl226
Soft drop cookies sweetened with honey instead of sugar, packed with plump raisins and a hint of warm nutmeg. Done in 30 minutes.
YIELD
24 servingsPREP
15 minCOOK
15 minREADY
30 minThese aren’t your typical raisin cookies.
Honey gives them a deeper, more complex sweetness than plain sugar, while nutmeg adds that cozy spice note that makes people ask what’s different.
The texture lands somewhere between chewy and cakey, and they stay soft for days thanks to honey’s moisture-holding magic.
Pro Tips
- Cream thoroughly: Beat shortening and honey until light and fluffy so cookies have good structure and rise.
- Spacing matters: Leave 2 inches between drops. These spread as they bake and you don’t want one giant cookie sheet.
- Cool on rack: That minute on the baking sheet lets them firm up just enough to transfer without breaking, then the wire rack prevents soggy bottoms.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cream the shortening and honey thoroughly.
Add the eggs and beat until well mixed.
Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture.
Stir in raisins and vanilla.
Drop the batter by tablespoonfuls onto greased cookie sheets, spacing 2 inches apart.
Bake for 12 minutes or until golden brown.
Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool.
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