Raisin Filled Cookies (Old-Fashioned Family Recipe)
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Updated Nov 13, 2025, Published Nov 23, 2021
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These Raisin Filled Cookies are soft, buttery cookies filled with a sweet fruit mixture packed with plump raisins, chopped nuts, and dates. They’re one of those old-fashioned Christmas cookies that fill your kitchen with warmth and memories. Bake up a batch this holiday season, pour yourself a cup of Ponche Navideño, and enjoy the most wonderful time of the year.
Table of Contents
What Are Raisin Filled Cookies?
These raisin filled cookies are tender little treats with a jammy, spiced raisin filling tucked inside a soft vanilla cookie dough. They remind me of mini pies or quilted pillows, and honestly, they always make me think of Mexican empanadas.
This recipe is not Mexican in origin. It’s actually an old Pennsylvania Dutch recipe that came from my late mother-in-law, Dottie. She made these cookies every Christmas and adapted the original by adding chopped walnuts and extra dates to the filling.
I will always treasure the memories of enjoying a couple of these cookies with a slice of her Christmas fruitcake.
My husband grew up sneaking these cookies from her Christmas tins, blaming me when they went missing. She always kept more in the freezer, so there was never a shortage of cookies at Nana’s house.
Every time I bake these cookies, I’m reminded of her love, her traditions, and those cozy Christmas memories we shared.
Why You’ll Love This Recipe
- Soft and chewy texture: The cookie dough bakes up tender with just the right bite.
- Nostalgic holiday favorite: A treasured Christmas cookie recipe passed down through generations.
- Sweet, jammy filling: Packed with raisins, dates, and nuts for that perfect mix of fruity and nutty goodness.
- Make ahead friendly: The filling and dough freeze beautifully for holiday prep.
- Simple ingredients: Everything you need is probably already in your pantry.
Ingredients & Substitutions
This raisin filled cookie recipe has two parts — the fruity filling and the soft cookie dough.
For the filling:
- Raisins: Regular or golden raisins work great.
- Chopped dates: Add natural sweetness and a rich texture.
- Chopped nuts: Use walnuts or pecans, or leave them out for a nut-free version.
- Sugar: Balances the tangy fruit flavors.
- All-purpose flour: Helps thicken the filling.
- Water: Creates a jammy consistency as it cooks.
For the dough:
- Granulated sugar: Sweetens and softens the dough.
- Shortening: Keeps the cookies light and tender.
- Egg: Adds structure and richness.
- Milk: Helps create a smooth dough.
- Flour, salt, and baking powder: Classic cookie base for perfect texture.
- Pure vanilla extract: For warmth and flavor.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Raisin Filled Cookies
Step 1: Make the filling. Add raisins, chopped dates, sugar, flour, water, and nuts to a saucepan. Cook over medium-high heat, stirring often to prevent sticking. Once thick and jammy, remove from heat and let it cool completely.
Step 2: Make the dough. Cream the shortening and sugar until smooth. Add the egg and milk, then mix in the dry ingredients. Stir in the vanilla extract until fully combined.
Step 3: Roll and cut the dough. On a floured surface, roll the dough thin and cut into circles using a round cookie cutter or a canning jar ring.
Step 4: Fill and seal the cookies. Spoon about a tablespoon of filling in the center of one cookie round. Top with another round, press edges together with a fork, and prick the top to let steam escape while baking.
Step 5: Bake and enjoy. Place cookies on a parchment-lined baking sheet and bake at 350°F for 15 to 18 minutes, or until lightly golden. Cool on a wire rack.
Serving Suggestions
These cookies are perfect with a warm holiday drink like Ponche Navideño, Mexican hot chocolate, cafe de olla, or even a cup of spiced mulled wine. They’re simple, comforting, and full of Christmas spirit — just the way Dottie made them.
Raisin Filled Cookies Expert Tips & Tricks
- Cool the filling: Hot filling will make the dough soft and sticky.
- Don’t overfill: A little goes a long way — too much will cause leaking.
- Seal well: Crimp edges firmly to keep the filling inside.
- Bake on parchment: Prevents sticking and ensures easy cleanup.
- Add your twist: Try a cherry pie or apricot filling for variety.
Storage & Freezing Instructions
- Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked dough and filling: Store separately for up to 1 month.
- Freeze baked cookies: Once cooled, layer between parchment sheets and store up to 1 month.
Frequently Asked Questions
Yes. Dried cranberries, chopped prunes, or golden raisins work beautifully.
Avoid overbaking. They should be just golden at the edges. Store them in an airtight container so the filling helps keep them tender.
If the filling is too warm or too thin, it can ooze out. Make sure it’s thickened and completely cooled before assembling.
Absolutely. Skip the nuts or replace them with shredded coconut or more raisins.
Yes! You can prep the filling and dough in advance, then assemble and bake right before serving.
More Recipes
If you tried these Raisin Filled Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Summarize & Save This Content On
Raisin Filled Cookies (Old-Fashioned Family Recipe)
Ingredients
Cookie Filling:
- 2 cups raisins
- 12-16 dates, chopped
- 1 teaspoon all-purpose flour
- ¾ cups water
- ½ cup granulated sugar
- ½ cup walnuts or pecans, chopped
Dough:
- 1 cup granulated sugar
- 1 cup shortening
- 1 egg
- ½ cup milk
- 4 cups all-purpose flour, sifted
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
Cookie Filling:
- Mix all the above ingredients and cook until thick but be sure to stir to prevent burning. Cool before putting onto the cookies.
Dough:
- Cream the sugar and shortening. Add the beaten egg and milk.
- Into this creamed mixture, sift the flour, salt, and baking powder. Add the vanilla and mix well.
- Roll out dough on floured surface until thin and cut with round cookie cutter or canning jar ring.
Assemble and bake cookies:
- Drop a tablespoon of the filling in the center of the rounds and top with another cookie round. Crimp the edges with a fork by pressing the two rounds together.
- Puncture each cookie with a fork to allow steam to escape while baking.
- Bake in a 350 degree oven for 15 to 18 minutes on a parchment paper lined cookie sheet.
Notes
- Don’t like raisins? Swap them for dried cranberries or blueberries for a fun twist.
- A regular-size canning jar ring works perfectly as a cookie cutter for the dough circles.
- Make sure the filling is completely cooled before assembling the cookies to prevent leaks.
- Freeze dough and filling separately for easy make-ahead holiday baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
These cookies were delicious. I made a few adjustments. I added more water and some Karo syrup to the filling since it was alittle too stiff. It made the filling more creamy! I made my cookies larger so I had leftover filling. I’ll freeze it and use it again!