Ingredients for Cinnamon Raisins Cookies
- Reduced Fat Margarine
- Light Brown Sugar
- Fat Free Egg Substitute
- 1 teaspoon vanilla extract
- Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Ground Cinnamon
- Dark Raisin
- ½ cup chopped walnuts (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cinnamon Raisins Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cinnamon Raisins Cookies
- Cream together 1 cup (2 sticks) softened margarine or butter and ¾ cup packed brown sugar in a large bowl using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 2 teaspoons ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup raisins and ½ cup chopped walnuts (optional).
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 1 ½ inches between each cookie.
- Bake for 16-18 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- Once cool, store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
1g
Carbs
2g
