Raisin cookies made Persian style! These delicious and delicate cookies are perfect for the Persian New Year or any other time of the year. They're buttery and crunchy on the edges and soft in the center, perfect for a snack or dessert. Ready in 30 minutes, these Persian raisin cookies are a treat.
While Persian cuisine is mostly known for its savory dishes, we are no short of sweets and desserts especially around Nowruz (Persian New Year). From shirini nargili (coconut cookies) and pofaki gerdooyi (walnut cookies) to cardamom shortbread and Persian love cake, we've got some delicious treats right here for you. You have no idea how excited I am for sharing this raisin cookies recipe with you. It's simple, yet so delicious!
Table Of Contents:
About this recipe
Shirini Keshmeshi (Shrini means "sweet" and Keshmesh is "raisin" in Farsi) is a traditional Persian cookie that is full of memories for many Iranians. These raisin cookies are crispy on the edges and chewy and soft in the middle, with the right amount of juicy, plump raisins for each and every bite.
Let me put it this way: Shirini Keshmeshi to Iranians is what Chocolate Chip Cookies are to Americans. Full of stories, memories and everyone has their favorite recipe!
Need another reason to try these cookies? There is no chilling time, you can bake them immediately.
Butter: Please use unsalted butter and have it at room temperature before you start baking. Room temperature butter blends easier with sugar and eggs.
Eggs: We need large eggs for this recipe and make sure they're at room temperature as well.
Sugar: Regular granulated sugar works best for this shirini recipe.
Raisins: Thompson raisins work so well with this recipe. If they're not available, use sultanas (darker ones) or regular black raisins. Other types of raisins such as green or golden won't work for this recipe.
How to make raisin cookies
This raisin cookie recipe is a very simple one and the best part is that no chill time is needed, which means you can be eating them in no time!
- Start with mixing room temperature butter and sugar in a bowl using an electric mixer. Add in the eggs one at a time, mixing well after each addition.
- Mix in the flour and stir until you have a smooth fluffy dough.
- Fold the raisins into the cookie dough, make sure they're distributed evenly.
- Drop scoops of cookie dough (one tablespoon) on a prepared baking sheet, leaving a 2-inch space between the cookies since they spread while baking.
- Bake in the oven for 12-14 minutes until the edges are golden brown. Let the cookies cool for 5 minutes and then transfer them to the cooling rack.
Some Iranian bakeries make these cookies with a hint of saffron for a brighter color and flavor. If you would like to try these raisin cookies with saffron, add two teaspoons of bloomed saffron to the cookie dough before adding the flour.
Frequently asked questions
Margarine would alternate the texture and flavor of the cookie. The cookie will be more cake-y and less crispy if you use margarine.
When stored properly in an airtight container and a cool and dry place, these cookies last for about 3 days.
You sure can. Place the baked cookies in a freezer bag and freeze for up to 3 months. To serve, place the cookies on a baking sheet and heat at 200 degrees F for 10 to 15 minutes. You can also freeze the raw dough up to 3 months. To bake, thaw the dough in the fridge overnight and then proceed with the recipe.
Yes, you can use 1:1 gluten-free all purpose flour instead of regular all purpose flour.
Since this recipe uses butter and eggs, it contains dairy which cannot be left out. The recipe does not work with flax eggs, coconut oil or dairy free butter.
These cookies don't require chilling time, but you can make the dough ahead of time and refrigerate for up to two days. To bake the cookies, bring the dough to room temperature and then proceed with the baking steps.
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Persian Raisin Cookies (Shirini Keshmeshi)
- 1 ⅔ stick Unsalted Butter room temperature
- 1 cup Granulated Sugar
- 3 Eggs room temperature
- ½ tsp Vanilla Extract
- 1 ⅔ cup All Purpose Flour
- 1 ½ cup Raisins Thompson, sultanas or black
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a bowl, mix butter and sugar until creamy and light.
- Add in the eggs one by one. Mix well after each addition. Add in the vanilla and stir well.
- Mix in flour and stir using a wooden spoon until it is all incorporated and you have a smooth dough. Mix in the raisins, make sure it's well incorporated.
- Scoop the cookie dough into the baking sheet, leave 2-inch space between them.
- Bake in the oven for 12 minutes until the edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Store the leftovers in an airtight container in a cool and dry place for up to 3 days.
- For a gluten free version use 1:1 gluten free all purpose flour.
- This recipe won't work with coconut oil, dairy free butter or flax eggs.
- The cookies will spread in the oven while baking, therefore make sure to leave 2 inch spaces between them.
- You can make the dough up to 2 days ahead of time. When ready to bake, bring the dough to the room temperature and proceed with the baking instructions. Make sure the oven is preheated.
- You can freeze the dough in a freezer bag for up to 3 months. To bake, thaw the dough in the fridge overnight and proceed with the baking instructions.
- To freeze the baked cookies, place them in a freezer bag and freeze for up to 3 months. To serve, place them on a baking sheet and heat at 200 degrees F for 10 to 20 minutes.