Hot Cross Cookies Recipe

Introduction

These hot cross cookies are a delightful twist on the classic Easter treat, combining warm spices with sweet sultanas and white chocolate. Crispy on the outside and soft inside, they are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 200g softened butter, plus extra for the trays
• 100g light muscovado sugar
• 1 egg
• 250g plain flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 100g sultanas
• 200g white chocolate chips

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4 and lightly butter a few baking trays.
2. Step 2: In a large bowl, beat together the softened butter, light muscovado sugar, and egg until smooth.
3. Step 3: Sift in the plain flour, cinnamon, and baking powder, then mix until a dough forms.
4. Step 4: Add the sultanas and 100g of the white chocolate chips, stirring to combine evenly.
5. Step 5: Roll lumps of dough into golf ball-sized balls, then flatten them onto the baking trays, leaving space for spreading.
6. Step 6: Bake for 10 minutes or until golden, working in batches if necessary.
7. Step 7: Remove the cookies from the trays and cool on wire racks.
8. Step 8: Melt the remaining white chocolate in the microwave on Low power in 20-second bursts, stirring in between.
9. Step 9: Use a small piping bag or teaspoon to carefully drizzle a cross of melted white chocolate on top of each cookie.
10. Step 10: Allow the chocolate crosses to set before serving or storing.

Tips & Variations

• For a richer flavor, substitute half the plain flour with whole wheat flour.
• Try using dried cranberries or chopped dried apricots instead of sultanas for a different fruity note.
• If you prefer, melt dark or milk chocolate to make the crosses for a contrasting taste.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store the cooled cookies in an airtight cookie jar or container for up to 3 days to keep them fresh. If the chocolate crosses soften, place the cookies in the fridge briefly to harden the chocolate again. These cookies are best enjoyed within a few days for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before rolling and baking.

What if I don’t have white chocolate chips?

You can chop a white chocolate bar into small pieces as a substitute. Alternatively, use milk or dark chocolate chips, though this will alter the flavor slightly.

Hot Cross Cookies Recipe

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★★★★★

4.8 from 150 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: Approximately 16 cookies 1x

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Description

Deliciously spiced Hot Cross Cookies combining the classic flavors of cinnamon, sultanas, and white chocolate. These soft and golden cookies are topped with a delicate white chocolate cross, perfect for festive occasions or a sweet treat any time of year.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 200g softened butter, plus extra for the trays
• 100g light muscovado sugar
• 1 egg
• 250g plain flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 100g sultanas
• 100g white chocolate chips

Decoration

• 100g white chocolate chips (for melting and drizzling)

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Instructions

1. Preheat Oven and Prepare Trays: Heat the oven to 180°C (160°C fan) or gas mark 4. Lightly butter a few baking trays to prevent sticking.
2. Make the Dough: In a large bowl, beat together the softened butter, light muscovado sugar, and egg until the mixture is smooth and creamy. Sift in the plain flour, cinnamon, and baking powder, then mix gently to form a soft dough. Fold in the sultanas and 100g of white chocolate chips until evenly distributed.
3. Shape the Cookies: Roll the dough into golf ball-sized lumps. Place them on the prepared baking trays and flatten each slightly with your hand or the back of a spoon, leaving enough space between each cookie to allow for spreading during baking.
4. Bake: Bake the cookies in the preheated oven for approximately 10 minutes or until they turn golden around the edges. Depending on the size of your oven and trays, you may need to bake in batches.
5. Cool: Carefully remove the cookies from the trays and place on wire racks to cool completely.
6. Decorate: Melt the remaining 100g white chocolate chips in the microwave at low power in 20-second bursts, stirring between each until smooth. Using a small piping bag or a teaspoon, drizzle a white chocolate cross on top of each cooled cookie. Allow the chocolate to set before serving.
7. Storage: Store the cookies in an airtight container or cookie jar for up to 3 days to maintain freshness.

Notes

• Ensure the butter is properly softened to make mixing easier and achieve a smooth dough.
• Be careful not to over-bake the cookies to keep them soft and chewy.
• Use a small piping bag or a teaspoon for neat white chocolate crosses.
• If you don’t have a wire rack, cool cookies on baking trays but be mindful they can become soggy.
• Feel free to substitute sultanas with raisins or dried cranberries for variation.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: Hot cross cookies, cinnamon cookies, white chocolate cookies, festive treats, baked cookies, sultana cookies