Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or an oven that was not hot enough. This "hot and fast" 400°F bake is designed to set the edges of the cookie quickly, which is the key that makes them puff up instead of spread out.

Q2: My cookies are hard and crunchy, not soft. What happened?

You overbaked them! The 10-minute bake time is the crucial secret. The cookies will look very soft and puffy when they come out of the oven, but they will "set" and become perfectly chewy as they cool.

Q3: Do I really have to use cream of tartar?

For a true, authentic "Grandma's" Snickerdoodle-style cookie, yes, it is essential. Without the cream of tartar, you will lose that classic, signature "tangy" flavor and the perfectly soft, chewy texture.

Q4: Can I use a different extract?

Yes! If you are not a fan of lemon, you can substitute the lemon extract with an equal amount of vanilla extract for a more classic, "Oatmeal-Raisin-Style" flavor, or almond extract for a nutty twist.

Q5: Can I use a different dried fruit?

Of course! This recipe is wonderful with dried cranberries (which would be beautiful with the lemon!) or chopped dried apricots.

Soft Lemon-Raisin Cookies (An Easy Holiday Classic!)

A classic, old-fashioned recipe for ‘Grandma M’s Raisin Cookies.’ This is a very simple, one-bowl drop cookie. The soft, buttery dough is brightly flavored with lemon extract and studded with two cups of raisins. The cookies are dropped by teaspoonfuls, flattened slightly, and baked at a high temperature until the edges are brown.

Author: Evelyn

Ingredients

1 cup butter, softened
1 ½ cups white sugar
2 large eggs
3 teaspoons lemon extract
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
3 ½ cups all-purpose flour
½ teaspoon salt
2 cups raisins

Instructions

Preheat the oven to 400°F (200°C). Grease cookie sheets.
In a large mixing bowl, beat together the butter, sugar, eggs, lemon extract, cream of tartar, baking soda, flour, and salt until a dough is formed. (The article suggests mixing all ingredients at once).
Stir in the raisins until evenly distributed.
Drop the dough by teaspoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with a fork.
Bake for 10 minutes, or until the edges are brown. Be careful not to overbake.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.

Notes

This is a very simple, old-fashioned drop cookie recipe that makes a large batch.
The recipe uses a high baking temperature (400°F) for a quick 10-minute bake.
Be careful not to overbake; the cookies are done when the edges are just beginning to brown.
Unlike many cookie recipes, the instructions call for all main dough ingredients to be beaten together at once, rather than using a traditional creaming method.

Find it online: https://cookupjoy.com/soft-lemon-raisin-cookies/