Hot Cross Cookies

Hot Cross Cookies

You all know by now I love my cookies. So, naturally, in time for Easter, I had to create a cookie recipe that screamed Easter: enter my hot cross cookies!

Hot cross cookie recipe

In case you didn’t know, I do also adore hot cross buns, and devour them every year when they’re more widely available in the shops. Split in half, freshly toasted and spread with lashings of salted butter… just the thought of it makes me drool! Mmmmmm….

hot cross cookie dough

The problem with hot cross buns, for me, is how long it takes to make them (yes yes, I know I can just buy, but I like baking, you all know that!). With all the waiting around for dough to rise and prove and stuff, I find myself getting impatient. And whilst I agree good things do come to those that wait, sometimes being impatient has it’s benefits too. So my hot cross cookies can save the day!

cookie cross

If, like me, you want all the yumminess of hot cross buns, but with a little less time required before you can shove your bake in your face, these will become your new best friend! The warmth of the cinnamon and the tang from the zest combined with the pop of sultanas… honestly friends, these are just AH-MAY-ZING!!!

Please do grate your zest directly into your mixing bowl, unlike I did in my video: you will be amazed at the difference it makes to the flavour in your cookies!

And don’t forget, if you’re a cookie monster like myself, that I have other amazing cookie recipes for you to check out too! ๐Ÿ™‚

Happy baking!

๐Ÿ™‚ x

Hot Cross Cookies

5 from 1 vote
Recipe by MoversBakers Course: CookiesDifficulty: Easy


Prep time


Cooking time


Total time



My soft and chewy hot cross cookies


  • 115 g unsalted butter, at room temperature, cubed

  • 150 g soft light brown sugar (you can use a mix of other sugars if you want to, but always some brown sugar in cookies is good!)

  • 1 large egg

  • 180 g plain flour

  • 1/2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 1 tsp cinnamon

  • 2 tsp cornflour

  • grated rind of 1 orange (grate directly into your mix)

  • 100 g sultanas

  • 100 g white chocolate chips

  • extra white chocolate to decorate


  • Cream together your butter and sugar (or sugars, if using more than one type). Add egg and mix until it comes together and doesn’t look curdled any longer. You can absolutely do all this by hand too, it will just give you a bit of a workout! ๐Ÿ˜‰
  • Sieve in the flour, baking powder, bicarb, cinnamon and cornflour, then grate in your orange rind. Stir together until completely combined. Add in the sultanas and white chocolate chips, squishing into the mixture making sure they’re really well combined.
  • Using two spoons, place spoonfuls of dough onto a lined baking sheet and pop into the fridge for an hour (I make this into 12 portions, but you could go bigger or small: just adjust the baking time later depending on the size of your cookies)
  • Preheat your oven to 150C/325F. Space your chilled cookies apart on 3 lined baking sheets and bake 12-15 minutes, keeping an eye on them from around 10 minutes. The cookies should be puffed up and lightly browned on the edges when you remove them from the oven. Cool for a few minutes on the tray, then transfer to a cooling rack to cool completely.
  • For the cross, melt some white chocolate however you wish (I just did it in short bursts in my microwave, but you can do it over a pan of hot water too). Pop it into a piping bag or a freezer bag, then snip the end off and pipe crosses onto your cooled cookies. If crosses are too much effort, a drizzle with a spoon will taste just as good and be easier! ๐Ÿ™‚

Recipe Video

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