The LEMON AND RAISIN COOKIES are delightful little treats, soft and very indulgent, that can be enjoyed at many times of the day, either alone or paired with a cup of tea for a sweet restorative break from your activities.
They are really simple to make, even for less experienced bakers, and require little time for both preparation and baking. Their main characteristic is their delicate crumb that almost melts in the mouth, and the ability to enhance the two simple ingredients that enrich them: lemons, which give an unmistakable citrus aroma, and raisins, which bring flavor and, with their plumpness, a delightful contrast of textures.
They can be kept for several days if stored in a tin and placed in a cool, dry place. Unfortunately for me, no matter how many I make, they never last long because of the greediness of my family and myself…
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 18 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 156.57 (Kcal)
- Carbohydrates 26.77 (g) of which sugars 15.31 (g)
- Proteins 2.18 (g)
- Fat 5.19 (g) of which saturated 3.24 (g)of which unsaturated 1.84 (g)
- Fibers 0.52 (g)
- Sodium 27.77 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter (soft (about 3.5 oz))
- 1/2 cup sugar
- 1 pinch salt
- 1 egg (medium)
- 1 lemon (zest and juice)
- 2.08 cups all-purpose flour
- 4 tsp baking powder (about 1 Italian sachet)
- 1/3 cup raisins
- 1/4 + 1 tbsp cup granulated sugar
- 1/2 cup powdered sugar (confectioners')
Tools
- Electric hand mixer
- 3 Bowls
- Citrus juicer
- Parchment paper
Steps
To prepare the LEMON AND RAISIN COOKIES, first let the butter sit out of the fridge for 1 hour to soften it so it can be worked with the beaters.
Once ready, place it in a bowl and, with an electric hand mixer, beat it until creamy together with a pinch of salt and the sugar, until you get a smooth cream.
Add the egg and mix well.
Add the untreated lemon zest and the juice and incorporate.
Add the sifted flour and baking powder little by little and finally the raisins that have been soaked in cold water for 10 minutes and squeezed.
When you obtain a soft and smooth dough, place it in a glass bowl covered with plastic wrap not touching the dough and let it rest in the refrigerator for about 1 hour.
Take the dough and form balls roughly the size of a walnut. Roll them first in the granulated sugar and then in the powdered sugar.
Place the lemon balls well spaced on a baking sheet lined with parchment paper.
Bake the lemon and raisin cookies in a preheated conventional oven at 356°F for about 15 minutes. Once baked, remove the lemon and raisin cookies from the oven and do not touch them, as they will be very soft and could break.
Let them cool completely and enjoy their soft goodness with a cup of tea or coffee.
I recommend enjoying these cookies one or two days after preparation. Yes, I know it’s hard to resist, but the longer they rest the more flavorful they become. Trust me, it’s worth the wait.
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