Persian Raisin Cookies (Shirini Kishmishi)

Persian Raisin Cookies -

Day 19: 25 Days of Christmas, Cookie Style

As most of you know, I’m half Persian.  This is my favorite Persian cookie.  I would find them on occasion at the Persian Market around Persian New Year time.  Never attempted to make them on my own.  I was looking thru other fellow bloggers pages and came across a recipe for it on  The Pomegranate DiariesI can’t even explain to you how excited I was to see a recipe for it.  I immediately wanted to make them right away.  Verdict:  They are just like the ones from the store!!  I even shipped some home for my parents to try and my dad absolutely LOVED them!  The cookies are on the crispy side on the edges, but the centers are chewy.  Perfect with a cup a Persian Tea!

5.0 from 1 reviews
Persian Raisin Cookies (Shirini Kishmishi)
Recipe type: Dessert
Serves: 4 dozen
  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ⅛ teaspoon ground saffron dissolved in 1 tsp hot water (optional)
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 cup raisins
  1. Pre-heat the oven to 350 degrees.
  2. Cream together butter and sugar for 2 minutes, until fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and saffron water; beat until incorporated. Slowly add the flour on low speed of the mixer. Mix until it forms a dough.
  3. Fold in raisins.
  4. Line a baking pan with parchment paper. Using a small cookie scoop, drop teaspoonful sized cookies onto cookie sheet, spacing them at least 2 inches apart.
  5. Bake 15 minutes until golden around the edges. Cool for 4 minutes on baking sheet, then transfer to a wire rack to cool.
  6. Store in an airtight container.


Tip #1:  The saffron is totally optional in recipe.  It can be very “fragrant” when initially done baking, but I let the cookies air out a bit.  After a few days, the saffron fragrance is very subtle.  You can easily increase the vanilla up to 1 tsp. if not using saffron. 


  1. It says that you need salt, but it doesn’t say what to do with it. Should I just add it with the flour, or..?

  2. I have made these cookies 2x now. They have come out delicious both times. However, they come out really brown around the edges and really flat. It’s almost like a flat cake. What do I have to do to make them more plump like cookies? Please help. Thanks :)

    • As far as brown around the edges, they should be slightly brown so you may need to bake a little under the time. As far as being flat and spreading out, This is the style of cookie – it’s not the typical American cookie and doesn’t rise. It’s a crisper thin cookie to eat with tea.


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