Slice and Bake Golden Raisin Butter Cookies

Slice and Bake Golden Raisin Butter Cookies

Adapted from “The Good Cookie” by Tish Boyle
Makes 28 cookies
Author Wendy Sondov


  • ½ cup unsalted butter room temperature
  • ½ cup confectioners’ sugar
  • 1 large egg
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 cup golden raisins
  • ½ cup sparkling decorating sugar


  1. In the bowl of an electric mixer, cream together the butter and confectioners’ sugar until light and fluffy.
  2. Beat in egg, salt, and vanilla. Scrape bowl to be sure all ingredients are incorporated.
  3. Add the flour and mix until blended.
  4. Stir in raisins.
  5. To make a compact, round dough log, scrape dough onto a sheet of parchment paper. Form the dough into a log by hand until roughly 12 inches long and 1 ¾ inches in diameter. Place the log into the center of the parchment paper. Fold the parchment over the dough and push a ruler edge or dough scraper against the bottom of the log to remove air pockets and compress the dough.
  6. Spread the decorating sugar onto one half of the parchment paper. Roll the dough log over the sugar pressing gently. Repeat until the dough log is completely coated in sugar.
  7. If refrigerating (for at least two hours), the dough can be wrapped in the parchment before slipping it into a paper towel tube to preserve the rounded shape. If freezing, wrap the log in plastic wrap, with or without the parchment paper, before inserting into the tube.
  8. When ready to bake, preheat the oven to 350° F and line a baking sheet with parchment paper.
  9. Cut the dough log into ¼“slices. Place at least ½“apart on the prepared baking sheet.
  10. Bake for 9-11 minutes. The bottom edge may begin to brown slightly but the top of the cookie does not brown.
  11. Remove from oven and cool on baking sheet for 5 minutes. Transfer to wire racks to cool completely.
  12. Store in an airtight container at room temperature for up to 10 days.

Packing Tips

Wrap pairs of cookies, with bottoms together, in plastic wrap. Place bundles in a column in a freezer weight ziplock bag or airtight container.