Crispy on the outside, and soft and crumbly on the inside, these cinnamon raisin slice and bake cookies are perfect to enjoy with a cup of tea or coffee this fall.
About The Recipe
I know fall hasn’t officially started yet (at least when I’m writing this), but September just did which means it’s time for some mouthwatering fall recipes. And this cinnamon raisin slice and bake cookies recipe is the first of many more to come!
These cinnamon raisin cookies are super easy to make, and can be made with a stand or hand mixer or just with a spatula and a bowl! The dough contains raisins and ground cinnamon and can also be rolled in cinnamon sugar before baking for an extra kick of flavor and texture.
Did I mention the aroma of the cookies while they bake will make your kitchen smell like heaven! (CINNAMON:))
What are slice and bake cookies?
Slice and bake cookies are a type of cookie that is formed into a log and can be cut into individual rounds and baked, unlike traditional chocolate chip cookies which are hand shaped and dropped onto a baking tray before baking. It’s a great option if you want to freeze cookie dough. Read more here.
What You Need To Make This Recipe
Butter: use softened unsalted butter so the amount of salt in the cookies can be controlled.
Brown Sugar: use light brown sugar, as dark brown sugar will give the cookies a very strong molasses flavor.
Flour: use regular all-purpose flour.
Egg Yolk: we only need the egg yolk for this recipe, make sure it’s room temperature.
Cinnamon Powder: you could always add up to a teaspoon more than in the recipe according to how intense you want the cinnamon flavor to be.
How To Make Cinnamon Raisin Slice And Bake Cookies
Step 1: Cream together the butter and sugars until fluffy.
Step 2: Mix in the egg yolk and vanilla.
Step 3: Sift in the dry ingredients. Fold everything together until almost combined.
Step 4: Add in the raisins and fold until fully combined.
Step 5: divide the dough in half, and transfer each half onto a separate piece of parchment paper, or cling wrap. Work the dough into a log shape using the parchment paper. roll it up and twist the excess parchment paper on the sides. Place each of the cookie dough logs into a glass and refrigerate for 2 hours (or freeze for 1 hour).
Step 6: Once fully chilled, un wrap the logs and use a sharp knife to slice 1/4 inch rounds. Place on a lined baking tray.
Step 7: An optional step here is to roll the side of the cookies in some cinnamon sugar(mix 2tsp granulated sugar with 1 tsp cinnamon), I rolled a few and left a few just plain.
Step 8: Bake in an oven preheated at 175 °C / 345 °F for 12-15 minutes. Cool completely before serving!
Storing The Cookies
Store these cinnamon raisin slice and bake cookies in an airtight container for 4-5 days.
How To Freeze The Cookie Dough
Once you’ve rolled the dough into logs, place them into a freezer safe bag and freeze for up to 2 months. Once you’re ready to enjoy them, defrost the cookie dough logs at room temperature, but don’t wait for it to defrost completely. When it’s slightly defrosted so that it’s not a hard block, cut the cookie round and bake as usual.
Pro Tips
- If you forgot to take the butter out of the refrigerator ahead of time, bring it to room temperature by microwaving it in 15-second intervals, keeping an eye on it to make sure it doesn’t melt.
- Make the cinnamon raisin slice and bake cookie dough a day ahead and refrigerate it, so the next day all you need to do is slice and bake!
- Roll the side of the cookie disc in cinnamon sugar before baking for an extra kick of cinnamon.
- Measure your ingredients properly, for the flour spoon it into a measuring cup and level it using the back of a spoon.
- If you have a convection oven (oven with a fan setting) I recommend reducing the temperature by 20 degrees.
- Bake the cookies for an extra 3-4 minutes for a crispier cookie overall.
- Don’t have any raisins? Use dried cranberries instead!
- Chill The cookie dough logs in a large glass to prevent them from losing their circular shape.
FAQ’s
Can I slice and bake the cookies without chilling them?
The short answer is No, the dough is quite soft before chilling, although it will still cut, when baked the cookies might spread too much and their shape will be ruined. But they’ll taste just as good!
Can I add different spices to the cookie dough?
Of course! This slice-and-bake cookie dough is very versatile, so add any spices you like.
More Cookie Recipes To Try!
Recipe Card
Cinnamon Raisin Slice and Bake Cookies
Prep Time: 15 min
Cook Time: 12min
Chill Time: 2 hour
Total Time: 2 hrs. 17min
Course: Dessert/Cookies
Servings: 26 cookies
Calories: 134kcal
Ingredients
- 1 cup softened unsalted butter (225g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup light brown sugar (50g)
- 1 large egg yolk, room temp.
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 1/4 cup all-purpose flour (270g)
- 1/2 cup raisins
Optional Ingredients
For Cinnamon Sugar to Roll Cookies
- 2 tsp granulated
- 1/2 tsp ground cinnamon
Instructions
- In a large bowl beat together the butter, granulated sugar, and brown until creamy and fluffy (2 min). Use a stand/hand mixer or a whisk.
- Add in the egg yolk and vanilla extract, and mix until combined.
- In a separate bowl sift in the all-purpose flour, salt, and ground cinnamon. Mix.
- Add the dry ingredients to the wet and fold everything together until almost combined.
- Add in the raisins and fold until fully combined.
- Divide the dough into 2 parts, and transfer each half onto a piece of parchment paper. Work the dough into a 2″ wide log using the parchment paper or just your hands.
- Place the log at the end of the parchment paper and roll upwards, twist the sides, and chill the dough for 2 hours. Check the tips above.
- Once the dough is chilled, preheat the oven to 175 °C / 345 °F.
- Unwrap the cookie dough and using a sharp knife cut 1/4 inch cookie rounds. Place them on a lined baking tray.
- Optionally roll the side in cinnamon sugar (mix cinnamon and sugar).
- Bake for 12-15 minutes. Cool Completely.
- Enjoy!
Nutrition
Calories: 133.64kcal
Total Fat: 7.31g
Carbs: 16.11g
Sugars: 7.47g
Protein: 1.35g
Sodium: 47.12mg
Fiber: 0.47g
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