Grandma’s Raisin Center Sugar cookies

These raisin-centered sugar cookies have been our family’s edible heirlooms since my great-grandmother baked them in her wood-fired oven in the late 1800s. When my grandma was born in 1913, they became her first taste of sweetness during hard times, and eventually, my childhood comfort.

“Four generations have pressed raisins into this dough,” Grandma would say as we baked together, her hands guiding mine. “That raisin? It’s like our family’s secret handshake.

Original 19th Century Ingredients

(With modern measurements)

• 1 cup butter (they used churned)
• 1 cup sugar (a luxury then!)
• 2 eggs (from backyard chickens)
• 2 tsp anise oil (not extract – stronger!)
• 2¼ cups flour (stone-ground)
• ½ tsp pearl ash (modern sub: baking soda)
• 1 tsp salt (hand-harvested)

The Timeless Signature:

• 24 raisins (plumped in well water back then)

Grandma’s 1913 Kitchen Secrets

1. The Depression-Era Twist

During hard times, they:
• Used lard instead of butter
• Substituted molasses for half the sugar
• Saved bacon grease to grease pans

2. Her Special Techniques

“Watch close now,” she’d say while:
• Rubbing citrus zest into the sugar first
• Testing oven heat with a hand count (“Hold it in for 8 seconds means ready”)
• Storing in tin boxes with apple slices to keep soft

3. The Raisin Ritual

Every cookie got:

1. One plump raisin pressed deep with a thimble
2. A sugar sprinkle from her special cut-glass shaker
3. A fingerprint check – “If the dent springs back, they’re done!”

Baking Through the Decades

1920s (Grandma’s Childhood):
• Baked in cast iron skillets
• Flavored with sassafras when anise was scarce

1940s (War Years):
• Used powdered egg substitute
• Decorated with red & blue sugar for patriotism

1960s (My Childhood):
• Rainbow sprinkles added for Space Age fun
• First time using electric mixer

📖 Why We Still Keep the Tradition

“When I bake these now, I imagine great-grandma kneading dough by candlelight, Grandma stretching her ration coupons to make them during WWII, and my own mother letting me lick the spoon. That raisin in the center? It’s like a tiny time capsule.”

Serve them with history:
☕ With stories about how our family survived hard times
📷 Alongside old photos of the women who baked them
✉️ Mailed to faraway family with handwritten notes

“This recipe is our edible family tree.”

Seasonal Variation Ideas

Spring (Easter/May Day):

• Lemon-Anise: Add 1 tsp lemon zest + ½ tsp anise seed
• Pastel Decor: Brush with egg wash before baking for shiny tops

Summer (Picnics):

• Orange-Vanilla: Substitute orange extract for vanilla
• Sandwich Cookies: Spread with lemon curd between two cookies

Fall (Thanksgiving):

• Spiced Version: Add 1 tsp pumpkin pie spice to dough
• Maple Glaze: Drizzle with maple syrup + powdered sugar mix

Winter (Christmas):

• Peppermint Twist: Use peppermint extract + crushed candy cane topping
• Fruitcake Style: Soak raisins in rum first

Grandma’s Wisdom

✅ Butter Temp: “Should feel like cold clay – not greasy!”
✅ Raisin Trick: “Press it deep so it doesn’t burn”
✅ Baking Secret: “Pull them out when they still look underdone”
✅ Storage: Tin box with wax paper between layers (keeps 2 weeks)

FAQs

Why anise?
“It was cheap during the Depression!” – but it adds a lovely licorice-like warmth.

Can I use other dried fruit?
Grandma sometimes used currants or dried cranberries at Christmas.

Why cakey instead of crisp?
“The raisin needs a soft pillow!” (Also: no rolling means less gluten development.)

Grandma’s Raisin Center Sugar cookies

Jana Rae

Buttery, cake-like sugar cookies with a signature raisin center – just like Grandma made! Features anise or vanilla flavoring with adaptable spice twists for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Cooling Time 30 minutes mins

Total Time 5 minutes mins

Course cookies, Dessert

Cuisine American

Servings 24 cookies

Calories 110 kcal

Ingredients

  

Cookie Dough Base:

• 1 cup 2 sticks softened butter
• 1 cup granulated sugar + extra for sprinkling
• 2 large eggs
• 2 tsp anise extract or vanilla extract Grandma’s original used anise!
• 2¼ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp salt

Must-Have:

• 24 raisins for the signature centers

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Instructions

 

Make the Dough

• Cream butter & sugar with a hand mixer until fluffy (2 mins).
• Add eggs one at a time, then anise/vanilla.
• In another bowl, whisk flour, baking soda, and salt.
• Gradually mix dry ingredients into wet until just combined.

Chill & Preheat

• Cover dough and refrigerate 30 minutes.
• Preheat oven to 375°F (190°C). Line baking sheets.

Shape & Bake

• Roll dough into 1″ balls and place 2″ apart.
• Press 1 raisin deep into each center (Grandma’s trick!).
• Sprinkle with sugar and gently flatten slightly.
• Bake 8-10 minutes until just set (they’ll firm up as they cool).

Cool & Serve

• Cool 4 minutes on pan, then transfer to racks.
• “No frosting needed – the raisin is the jewel!” – Grandma

Notes

Tips

✅ Butter Temp: Should leave a slight indent when pressed (not melty)
✅ Chill Time: Don’t skip! Prevents overspreading
✅ Baking Hack: For extra-soft cookies, pull out when edges just turn golden
✅ Storage: Keep in an airtight container for up to 1 week

Decorating Ideas

Simple: Dust with cinnamon sugar
Festive: Pipe orange buttercream leaves
Elegant: Drizzle with maple glaze
Fun: Use leaf-shaped sprinkles

 Flavor Variations

• Maple Brown Sugar: Replace ¼ cup white sugar with brown sugar
• Orange Spice: Add 1 tsp orange zest + ½ tsp cloves
• Pecan Sandies: Mix in ½ cup chopped pecans