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Apple-Raisin Cookies


These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.

  • Prep:
  • Total Time:
  • Yield: Makes 26

Source: Everyday Food, October 2010


  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup whole-wheat flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon coarse salt
  • Ground cloves
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup packed dark-brown sugar
  • 2 large eggs
  • 3 tablespoons whole milk
  • 1 Granny Smith apple, peeled, cored, and diced small
  • 1 cup raisins
  • 3/4 cup confectioners' sugar


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.

  2. With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.

  3. In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.

Cook's Notes

These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving.

Reviews Add a comment

  • MS10589452
    30 AUG, 2013
    I made half the recipe, used walnut instead of raisin, backed in an 8 inch cake pan, and increased baking time to 30 minutes. It was sooo delicious.