These Amish raisin-filled cookies bring back warm memories of my mother’s kitchen. A soft, tender cookie dough is rolled and cut into circles, then filled with a sweet, jam-like raisin filling and baked until lightly golden. Simple to make and perfect for holiday cookie plates, these PA Dutch raisin-filled cookies are comfort food at its best.
PA Dutch raisin-filled cookies are delicate and tender on their own, but the raisin filling gives them a bright, fruity sweetness that makes them truly memorable. They keep well and can easily be frozen, which makes them great to prepare ahead for celebrations.
Ingredients
Raisin Filling
- Brown sugar — provides sweetness and depth of flavor.
- All-purpose flour — acts as a thickener so the filling becomes jam-like.
- Water — the liquid base used to cook the raisins into the filling.
- Chopped or ground raisins — the heart of the filling: sweet, chewy and fruity.
Cookies
- White sugar and brown sugar — for sweetness and moistness.
- Shortening — keeps the cookies soft and tender; it also reduces spreading.
- Eggs — bind and enrich the dough.
- Vanilla extract — for flavor.
- Milk (preferably whole milk) — adds richness and moisture.
- All-purpose flour — forms the structure of the cookies.
- Cornstarch — contributes to a softer texture.
- Baking powder and baking soda — leavening agents that make the dough light.
- Salt — balances and enhances the flavors.
How to Make Amish Raisin-Filled Cookies
Raisin Filling
Make the raisin filling first so it has time to cool before filling the cookies. If you prefer a smoother texture, pulse the raisins briefly in a food chopper until coarsely chopped; small pieces hold together well and give a pleasant bite.
Combine brown sugar and flour in a saucepan, add water and the chopped raisins, and bring to a full rolling boil over medium heat. Stir or whisk occasionally and cook a few minutes until thickened and jam-like. Remove from heat and allow to cool completely. To cool faster, set the pan in an ice bath and stir until the filling reaches room temperature.
Cookie Dough
These cookies start with a simple dough. Cream the shortening with the white and brown sugars until light and fluffy, then add the eggs and vanilla. Combine the dry ingredients — flour, cornstarch, baking powder, baking soda and salt — and add them to the creamed mixture alternately with the milk. The dough will be soft; if it seems too sticky to handle, refrigerate it for an hour or two, or add up to an extra 1/4 cup of flour while mixing until it is workable. The recipe typically uses about 4 3/4 to 5 cups of flour in total, depending on humidity and how you measure.
Lightly flour your work surface and roll half the dough at a time to roughly 1/8″–1/4″ thickness. If it sticks, lift the edges and dust more flour underneath. Cut circles with a round cutter or cup — the author used a 2 1/4″ cutter, but you may choose any size. Remember the cookies spread slightly in the oven, so final cookies will be somewhat larger than the cut circles.
Assembling Pennsylvania Raisin-Filled Cookies
Preheat the oven to 350°F (175°C). Arrange bottom circles on parchment-lined baking sheets, spacing them at least an inch apart. For a 2 1/4″ cookie, use a heaping teaspoon of cooled raisin filling per bottom circle — adjust the amount for larger or smaller cutters. Spread the filling nearly to the edges, but avoid severe overfilling (a little spillover is fine).
Cut a small hole in the center of each top circle so the filling shows through; a lightly floured thimble or small round tool works well. Place the top circles over each filled bottom and gently press the edges together with your fingertips to seal. Bake until the bottoms are just lightly browned, about 10–12 minutes, depending on oven and cookie size. Let cookies rest briefly on the baking sheet, then transfer to a wire rack to cool completely.
Can I Make These Cookies with Other Dried Fruit?
Yes. If raisins aren’t your favorite, try chopped dates, cranberries (craisins), or a mixture of dried fruits. The filling works well with both chopped and whole dried fruit, but traditional Pennsylvania Dutch versions often use chopped raisins for easier spreading and a more even texture.
Old-Fashioned Raisin Cookies
These raisin-filled cookies are a long-standing favorite with Pennsylvania Dutch roots. They were commonly made for holidays and shared on cookie trays. The combination of a tender, simple cookie and a sweet raisin center is a nostalgic treat for many families.
My mother made these each Christmas, and they were always a welcome addition to neighborly cookie plates. They are easy to make in batches and store well, which is one reason they remain popular.
Can I Freeze Raisin-Filled Cookies?
Yes. Once cooled, layer the cookies in an airtight container with parchment between layers to prevent sticking. Store what you’ll eat in a few days at room temperature and freeze the rest. Properly stored, they keep well in the freezer for up to three months and retain their flavor after thawing.
More Amish Christmas Cookies
- Date and Nut Pinwheel Cookies
- Sand Tart Cookies
- Soft and Chewy Amish Gingersnaps
- Amish Sugar Cookies
- Monster Cookies
- Mint Surprise Cookies
Recipe Card
Amish Raisin-Filled Cookies Recipe
Ingredients
Raisin Filling:
- 1 cup brown sugar
- 2 1/2 Tbsp all-purpose flour
- 1 1/2 cups water
- 1 3/4 cups chopped or ground raisins
Cookies:
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup shortening
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup milk (preferably whole)
- 4 3/4 – 5 cups all-purpose flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
Instructions
To make the raisin filling:
- Chop or grind the raisins to your preferred texture.
- In a saucepan, mix the brown sugar and flour, then stir in the water and raisins.
- Bring to a full rolling boil over medium heat and cook a few minutes, whisking occasionally, until thickened.
- Remove from the heat and cool completely before using.
To make the cookie dough:
- Cream the shortening with the white and brown sugars until light and fluffy.
- Add the eggs and vanilla, mixing until combined.
- Combine the dry ingredients. Add them to the creamed mixture alternately with the milk until a soft dough forms.
- If the dough is too sticky to work, refrigerate for a couple of hours or add a little more flour while mixing.
To assemble and bake:
- Preheat oven to 350°F (175°C).
- On a floured surface, roll half the dough at a time to 1/8″–1/4″ thickness. Cut circles with a cookie cutter.
- Place bottom circles on parchment-lined baking sheets about an inch apart. Spoon a heaping teaspoon of cooled raisin filling onto each bottom circle (adjust for size).
- Cut a small hole in the center of each top circle. Place tops over the filling and press the edges gently to seal.
- Bake at 350°F for about 11 minutes or until the bottom edges are just lightly browned.
- Let rest briefly on the baking sheet, then transfer to a wire rack to cool completely.
- Store in an airtight container with parchment between layers. Freeze any cookies you won’t eat within three days.
Notes
If desired, drizzle a light powdered sugar glaze over the tops once the cookies have cooled. Nutrition information is approximate.