Amish Raisin-Filled Cookies Recipe - Amish Heritage (2024)

Amish Raisin Cookies

These Amish raisin-filled cookies invoke a feeling of nostalgia and take me back to my mother's kitchen.

They are made with soft and delicious basic cookie dough that gets rolled out and cut into circles. And the middle is stuffed with a sweet raisin filling.

PA Dutch raisin-filled cookies are unique and unlike any other cookie I've ever had.

The cookie is very soft and fluffy, and it might seem rather boring on its own. However, the raisin filling gives it a wonderfully delightful flavor.

But needless to say, if raisins are not your thing, then you probably need to look for a different cookie recipe or use a different kind of dried fruit.

Old-Fashioned Raisin Cookies

I don't know where this recipe for raisin-filled cookies originated from, but I know it's been around for many years, and it seems to have its roots with the PA Dutch people.

And until recently, I had actually forgotten about them. But I could almost taste the delicious raisin filling just thinking about them.

My mom made these raisin-filled cookies every year for Christmas, and we added some of them to our cookie plates for our neighbors.

Can I Make These Cookies with Other Dried Fruit?

If you don't care for raisins, you could always make these Amish cookies with a different kind of dried fruit such as chopped dates, craisins, etc.

And the raisins/craisins don't have to be chopped either, although that's how the Amish usually make them. And I prefer the filling with chopped pieces rather than fat, plump raisins.

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How to Make Raisin-Filled Cookies

Raisin Filling for Cookies

Start by making the raisin filling so that it has time to cool.

And since I prefer the texture of chopped raisins, I begin by chopping the raisins in my Ninja chopper.

Once they are chopped, they start sticking together more, which is too much for my chopper. But all you need is a few quick pulses to chop the raisins lightly.

Then bring all the filling ingredients to a full boil, and set it aside to cool.

If you want to get the cookies made and need to cool the filling quickly, you can set the pan of filling into a bowl of ice water.

Cookie Dough

The cookie dough is easy to make, and I mix mine with my Kitchen-Aid stand mixer using the paddle attachment.

The dough may seem a bit soft and sticky when finished mixing. And if you feel like it's too soft to work with, you can either add another half cup of flour or refrigerate the dough for an hour or so. (4 1/2 cups of flour are good for me, but it does require plenty of flour for rolling.)

Spread a layer of flour onto your clean countertop and place the dough onto the flour. (I find it's easier to work with only half of the dough at a time.)

Sprinkle flour over the top of the dough as well. Then use a rolling pin to roll the dough to about 1/8 - 1/4" thick. If it wants to stick to the counter, lift up the edges of the dough and sprinkle more flour underneath.

Using a round cutter or cup, cut the dough into circles. I love my cutter set and used the 2 1/4" cutter.

But you can make them whatever size you want. Keep in mind, however, that the cookies spread and will be bigger than the size that you cut them.

Making Pennsylvania Raisin-Filled Cookies

Place the circles for the bottoms onto parchment-lined greased cookie sheets.

Then spoon the raisin filling onto the bottom cookie. For a 2 1/4" cookie, I add a heaping teaspoon of raisin filling. You will need to adjust the amount according to the size of your cookies.

(You will want to cover the bottom cookie with filling almost to the edges. I overfilled a few of mine, and some of the filling squeezed out when I pressed the edges together, but it was ok.)

Make a small hole in the middle of the top circle (I used a sewing thimble that was dipped in flour.)

Then carefully place the top cookies over the raisin filling and, using your fingertips, gently press the outside edges together.

Bake the cookies until the bottom edges are lightly browned. Remove from the oven and let them sit for a moment before placing them onto a wire rack to cool.

Can I Freeze Raisin-Filled Cookies?

Yes, these Amish raisin-filled cookies can be frozen in an airtight container for up to several months.

I usually keep out what we will get eaten within a few days and the rest gets stored in the freezer. And they should come out tasting fresh like the day that you made them.

I hope you enjoy these raisin-filled cookies! I love hearing from you, so leave me a comment and a star rating below.

More Amish Christmas Cookies

Date and Nut Pinwheel Cookies Recipe

Sand Tart Cookies Recipe

Soft and Chewy Amish Gingersnap Cookies Recipe

Amish Sugar Cookies

Monster Cookies