Rye flour isn’t just for bread — it makes delicious, slightly nutty cookies, especially when paired with raisins. These Rye Cookies with Raisins have a chewy texture, warm flavor, and a wholesome twist that makes them feel both comforting and unique.
🍪 Rye Cookies with Raisins
📝 Ingredients (Makes about 18–24 cookies):
| Ingredient | Amount |
|---|---|
| Rye flour (whole or medium) | 1 cup (120g) |
| All-purpose flour | ½ cup (60g) |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg (optional) | ¼ tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup (1 stick / 113g) |
| Brown sugar | ½ cup (100g) |
| Granulated sugar | ¼ cup (50g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Raisins | ¾ cup |
| Optional: rolled oats or chopped nuts | ½ cup (for texture) |
👩🍳 Instructions:
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Preheat Oven:
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Set to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix Dry Ingredients:
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In a bowl, whisk together rye flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
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Cream Butter and Sugars:
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In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
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Add Egg and Vanilla:
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Mix in the egg and vanilla extract until smooth.
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Combine Wet and Dry:
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Gradually mix the dry ingredients into the wet until just combined.
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Stir in Raisins (and optional oats/nuts):
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Fold in raisins and any extras like oats or chopped walnuts.
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Scoop and Bake:
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Scoop ~1.5 tbsp-sized balls of dough onto the baking sheet, 2 inches apart.
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Bake for 10–12 minutes, or until edges are golden and centers are set.
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Cool:
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Let cool on the baking sheet for 5 minutes, then transfer to a rack.
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💡 Tips:
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Chewier cookies? Slightly underbake them.
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Crispier edges? Flatten slightly before baking.
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No all-purpose flour? You can use 100% rye, but the texture will be more dense and earthy.
🌿 Flavor Variations:
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Add orange zest for a citrus kick
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Mix in chopped dark chocolate or white chocolate
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Soak raisins in rum or tea before using for a flavor boost
