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When people find out that we’re food bloggers, my husband Jack and I are often asked if we eat all of the food we make to share here on A Family Feast.
We do eat some of it of course, but we’re fortunate enough to live fairly close to Jack’s parents (you may remember us talking about Nanny and Grampa here and here), and they are always happy to help us eat the leftovers from our recipes!
So the other weekend, Jack drove over to Nanny and Grampa’s house to deliver some food after a day full of cooking. While he was there, Jack spotted some cookies in the cookie jar that Nanny had just baked. The cookies were delicious – with a sweet taste, a chewy texture and full of golden raisins.
Those cookies were the inspiration behind today’s recipe – Nanny’s Rum Raisin Sugar Cookies. Nanny took a simple sugar cookie recipe and made it her own by adding brown sugar, pumpkin pie spice and golden raisins to the batter. Jack – who immediately set out to bake a batch when he returned home – decided to soak the raisins in rum for even more flavor (you can leave this step out if you prefer). And, he pressed the cookie dough in turbinado sugar before baking – giving these fantastic cookies a sweet crunchy topping.
Nanny’s Rum Raisin Sugar Cookies are a new favorite in our house – and I’m sure they’ll be a favorite at your house too!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Nanny’s Rum Raisin Sugar Cookies
Ingredients
- 1 cup golden raisins
- 1/8 cup dark rum
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup turbinado sugar
Instructions
- Preheat oven to 350 degrees F.
- Place the raisins and rum in a microwave safe bowl and microwave for 30 seconds covered. Remove from the microwave and keep covered until needed.
- In the bowl of a stand mixer with the paddle attachment, cream butter, shortening and both sugars until light and fluffy.
- Add the egg and vanilla and beat to combine. Scrape bowl and mix again.
- In a separate bowl, sift flour, baking powder, baking soda and pumpkin spice. With mixer running, slowly add the flour mixture and mix to combine. Add raisins and any liquid and mix just to combine.
- Prepare three cookie sheets with parchment paper and using a medium cookie scoop, scoop out 36 balls onto your counter.
- Place the turbinado into a small low bowl.
- Pick up each dough ball, roll to round, flatten slightly in your hand then press one side into the sugar. Place on prepared sheet trays sugar side up, 12 per pan and bake for 12 minutes.
- Remove to a rack to cool.
, scoop out 36 balls onto your counter.Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Disclosure: This post contains affiliate links.
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Tried this recipe tonight and the dough did not pull together it was dry and crumbly. Followed the directions to a T. any suggestions?
Hi Charlett – Sorry to hear that you had trouble with the recipe. My guess is too much flour. Typically for baking, flour should be measured by spooning the flour into the measuring cup – then level it off with a knife vs dipping the cup into a canister to fill (this packs the flour down).
I’m not sure if you did that but it could make a difference in the dough consistency. Sorry you were disappointed!
Rum and raisins.. I would never say no to such treat!
I agree! 🙂 Thanks Medeja!