This study investigates the effects of cold plasma on the physicochemical, sensory, and microbial properties of Shahani raisins from Qazvin Province, Iran. Dielectric Barrier Discharge (DBD) plasma and Plasma-Activated Water (PAW) were applied to raisin samples for 10, 20, and 30 min. The results demonstrated that cold plasma treatments significantly affected moisture content and acidity (P < 0.05). Moisture content increased from 12.87% in the control to 17.28% in PAW30, while dry matter decreased from 87.13% to 82.72%, respectively. Regarding texture, the control sample exhibited the highest firmness, at 99.19 N, whereas the DBD30 sample showed the lowest firmness, at 32.90 N. Color measurements revealed that the highest a* value was observed in PAW20 (0.27), while the lowest a* value was recorded in DBD30 (−0.73). The highest b* and L* values were observed in PAW30 (3.19 and 22.59, respectively), whereas the control sample exhibited the lowest b* and L* values (0.99 and 17.11, respectively). The antimicrobial effects varied with treatment type, duration, and microbial indicator. DBD treatment resulted in no detectable E. coli at all tested durations, whereas PAW treatment resulted in no detectable E. coli after 30 min. Both treatments reduced microbial counts, although their relative effectiveness differed among microbial indicators. Overall, the findings indicate that cold plasma treatments can reduce microbial counts in Shahani raisins; however, the effects on physicochemical properties varied with treatment type and duration. The selection of a suitable treatment should therefore consider microbial reduction and the preservation of quality characteristics required for dried raisins.