Hot Cross Cookies

Hot Cross Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 18 cookies

These Hot Cross Cookies are a Hot Cross Bun in cookie form! A clever twist on an Easter classic, this spiced and fruity cookie will become a family favourite.



  • 200g unsalted butter, softened
  • 100g light brown sugar
  • 1 medium egg
  • 250g plain (all-purpose) flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 100g sultanas (golden raisins)
  • 100g white chocolate, chopped into chunks


  • 100g white chocolate, roughly chopped


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Prepare 2 baking trays with parchment paper or a silicone baking mats.
  2. To make the cookies: In a large bowl, beat together the butter with the light brown sugar until light and fluffy.
  3. Beat in the egg until smooth then sift in the plain (all-purpose) flour, cinnamon and baking powder and stir on low until a dough just begins to form.
  4. Stir through the sultanas (golden raisins) and white chocolate chunks.
  5. Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand.
  6. Bake for 10 minutes until light golden brown, then allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
  7. To make the cross: Melt the remaining white chocolate in the microwave in 30 second bursts until smooth but not hot. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie and allow to set before enjoying.


You may substitute with the white chocolate chunks with white chocolate chips.


Speed up the setting time after piping the crosses by putting the cookies in the fridge for 5 minutes.

March edition of Easy Cook magazine.