05/11/2026
These raisin cookies disappear the same day I bake them. Everything comes together in one bowl, no mixer and no chilling, and the whole tray goes in the oven in about 10 minutes. The yogurt in the dough is what keeps them soft for days.
Ingredients:
Sugar - ½ cup (100 g)
Yogurt - 3½ tbsp (50 g)
Eggs - 2
Melted butter (not hot) - ⅓ cup (80 g)
Vanilla extract - ½ tsp
All-purpose flour - 2¼ cups (280 g)
Baking powder - 2 tsp (8 g)
A pinch of salt
Raisins - ⅔ cup (100 g)
Sugar for dipping (optional)
Powdered sugar for dusting
Bake at 350°F (175°C) for 15-17 minutes.
Nothing fancy on that list, just basic pantry ingredients that turn into cookies people keep asking me to make again.
They bake up soft and tender all the way through, with a light sugary crust on the outside and sweet bits of raisin in every bite. The powdered sugar on top cracks a little as they bake and gives them that pretty crinkly finish. I like them with coffee in the morning, and they stay soft in a sealed container for about four days, if they last that long.
If you make these easy homemade cookies, hit like and subscribe so you do not miss the next recipe. I have new ones coming every week.
Instructions:
1. Mix the sugar, yogurt, eggs, melted butter and vanilla until the sugar completely dissolves. Make sure the butter is melted but not hot.
2. Add the flour, baking powder and salt. Mix until no dry flour is left.
3. Add the raisins and mix them in.
4. Dust your work surface with flour, lightly flour the dough and shape it into a round.
5. Take a small piece at a time and shape it carefully. The dough is very delicate, so work gently.
6. Dip the top in sugar if you like, then place it on the baking tray.
7. Dust the tops with powdered sugar for that crinkly finish.
8. Bake at 350°F (175°C) for 15 to 17 minutes.
