Raisin Puffs Recipe - Allrecipes.com
Raisin Puffs Recipe

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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Ingredients Edit and Save

Original recipe makes 5 to 6 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2011

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 dough balls just under 1/8th of a cup in size and keep them AT LEAST 2 inches apart in the oven, as these cookies like to spread out. Funny thing is, even if they spread out and blend into one another, they are still delicious once they've cooled.

Most Helpful Critical Review
Dec 01, 2011

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 would be too sweet. However, they are exactly like a "very sweet and thick sugar cookie" in taste and texture. Just not what I was expecting. They are just way too sweet for me. Using the calculate button and changing the servings to 18 will yield 13-14 good sized cookies.


40 Ratings

Oct 22, 2003

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

Dec 06, 2011

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 year for the holidays. Leave them on the cookie sheet for a couple minutes to cool..then remove.

Aug 20, 2010

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' variation.

Feb 23, 2009

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 originally from the Pennsylvania Grange cookbook.

Aug 11, 2011

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 firm yet cakey cookie. It is very lightly flavored...too lightly flavored. I think an extract or liquour could boost thie flavor a bit. Or a touch of lemon zest... My bf suggested using cherries, which was interesting since others have subbed dried cherries. --Perhaps using a liquid other than water to plump the fruit... that would probably help. ANyhow, it will be a fun recipe to play with! What a happy recipe to find when I wanted to bake cookies but found myself without brown sugar!

Jan 21, 2009

excellent cookies!


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  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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