Raisin Puffs

Raisin Puffs

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"This soft cookie melts in your mouth. It's easy and quick to make too."
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servings 74 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
  3. Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.


  1. 40 Ratings

Most helpful positive review

READ ME >>> I'M HELPFUL. This recipe is fantastic, however, the "walnut sized" suggestion is not helpful as none of us know what that means specifically. To get this right first time make the ...

Most helpful critical review

I saw these today and decided to try them. For some reason, I was thinking they would be more like a biscuit, as they look, or like a mini cake as others were saying. So, I didn't think they wou...

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Least positive

READ ME >>> I'M HELPFUL. This recipe is fantastic, however, the "walnut sized" suggestion is not helpful as none of us know what that means specifically. To get this right first time make the ...

came out delicious! I used brown sugar. My husband couldn't stop munching on them.

My mother in law gave me this recipe years ago....the only changes are 2 cups of raisins, 1 cup of oil and only 3 cups of flour. It will take more sugar to coat them. I make these cookies every ...

Really good cookie. Mine didn't flatten as much as the ones pictured...but great none the less. I also added a tsp of rum to the raisin water and another to the batter for a 'rum raisin' varia...

Taste like raisin filled cookies without the work and with raisins in every bite. I put more raisins in. I use this recipe for wedding cookie trays and they are always a big hit. Got the recipe ...

An extremely accurate name for this recipe! --except I did use craisins since I wanted to use them up... so Craisin Puffs. Overall, a good cookie. They baked up very nicely and were deliciously ...

excellent cookies!

These cookies have the perfect consistency - soft and chewy. Also, they are light and taste good. I forgot to roll mine in sugar, but they didn't seem to miss it. They needed 10 mins in my oven ...

These were a huge hit! I followed the recipe, only instead of vanilla extract I used vanilla bean when boiling the raisins. I will be making these again soon! Really great cookie that isn't t...

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