Hot Cross Bun Cookies are the ultimate Easter treat that transforms the beloved traditional hot cross bun into soft, chewy cookie form, complete with warm cinnamon spice, plump sultanas, white chocolate chips, and the signature white chocolate cross piped on top for authentic presentation. These delightful hot cross bun cookies capture all the warmth and comfort of classic Easter hot cross buns—that characteristic spiced sweetness, fruity sultanas, and iconic cross marking—but in convenient, portable cookie form perfect for Easter celebrations, spring gatherings, or anytime you crave those nostalgic flavors. The white chocolate chips add creamy sweetness that beautifully complements the cinnamon spice, while the cornflour (cornstarch) creates exceptionally soft, tender texture that stays fresh for days.
Whether you’re preparing Easter dessert tables, looking for creative alternatives to traditional hot cross buns, planning spring bake sales, or simply wanting festive cookies that celebrate the season, these cookies deliver crowd-pleasing results. They yield 16 generous cookies that capture beloved hot cross bun flavors in fun, shareable form.
Why You’ll Love This Hot Cross Bun Cookies Recipe
These hot cross bun cookies prove that beloved traditions can be reimagined in creative ways without losing their essential character. Hot cross buns require yeast, rising time, shaping, and multiple steps that can feel intimidating. These cookies deliver the same warm spice flavors, sweet fruit, and iconic crossed presentation in straightforward cookie form that even beginner bakers can master.
The texture is wonderfully soft and chewy—almost cake-like—thanks to the combination of brown sugar for moisture, cornflour for tenderness, and proper chilling that prevents excessive spreading. The cookies maintain their thickness and stay soft for days without drying out, unlike some cookies that become hard or crumbly.
The flavor combination is genius. The cinnamon provides that warm spice associated with hot cross buns (you can add mixed spice or nutmeg for even more authentic flavor), while the sultanas (golden raisins) provide chewy sweetness and fruity notes. The white chocolate chips weren’t traditional in hot cross buns but add creamy richness that modernizes the flavor profile beautifully. The piped white chocolate cross on top is what truly makes these recognizable as hot cross bun cookies—it’s simple but creates immediate visual connection to the Easter tradition.
Ingredients for Hot Cross Bun Cookies
Cookie Dough
- 115g (½ cup) unsalted butter, softened – Creates rich, tender texture
- 150g (¾ cup packed) brown sugar – Provides sweetness and moisture
- 1 egg – Binds ingredients
- 180g (1½ cups) plain flour – Creates structure
- ½ teaspoon baking powder – Provides lift
- ½ teaspoon baking soda – Creates tender crumb and helps browning
- 1 teaspoon cinnamon – Provides warm spice characteristic of hot cross buns
- 2 teaspoons corn flour (cornstarch) – Creates exceptionally soft, tender texture
- 1 teaspoon vanilla extract – Enhances overall flavor
- 100g (⅔ cup) sultanas (golden raisins) – Adds fruity sweetness
- 100g (⅔ cup) white chocolate chips – Provides creamy sweetness
Chocolate Cross Decoration
- 100g white chocolate melts – For piping signature cross
Ingredient Notes
Butter Temperature: Softened butter (room temperature for 30-60 minutes) creams properly with sugar. It should be soft enough to leave an indent when pressed but not melted or greasy.
Brown Sugar: Packed brown sugar creates moisture and rich flavor with subtle molasses notes. Light or dark brown sugar both work well.
Cornflour vs Cornstarch: These are the same ingredient with different names (cornflour in UK/Australia, cornstarch in US). This ingredient is crucial for creating the soft, tender texture that makes these cookies special. Don’t skip it.
Sultanas: Sultanas are golden raisins—plumper, juicier, and sweeter than regular raisins. The recipe notes recommend them for enhanced sweetness, but regular raisins, dried cranberries, or dried currants all work as substitutes.
White Chocolate Chips: White chocolate complements the cinnamon spice beautifully. However, you can substitute milk chocolate, dark chocolate, or even caramel chocolate chips based on preference. Or omit chocolate chips entirely for more traditional hot cross bun flavor.
Additional Spices: For more authentic hot cross bun flavor, add ½ teaspoon mixed spice (a British spice blend) or ¼ teaspoon nutmeg along with the cinnamon.
White Chocolate Melts: These melt smoothly and are perfect for piping. You can substitute regular white chocolate chips melted with ½ teaspoon coconut oil for smoother consistency.
Step-by-Step Instructions
Step 1 – Cream Butter and Sugar
In a large mixing bowl using an electric mixer on medium-high speed, beat together the softened butter and brown sugar for 2-3 minutes until the mixture is smooth, pale, and fluffy. This incorporates air that creates tender cookies.
Step 2 – Add Egg and Vanilla
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until completely combined and smooth, about 1 minute. Scrape down the sides of the bowl to ensure even mixing.
Step 3 – Incorporate Dry Ingredients
Sift the plain flour, baking powder, baking soda, cinnamon, and corn flour (cornstarch) directly into the bowl with wet ingredients. Sifting removes lumps and aerates the dry ingredients. Using a spatula or wooden spoon, fold the dry ingredients into the wet ingredients using gentle, broad strokes. Mix only until just combined and you no longer see dry flour streaks. Don’t overmix.
Step 4 – Add Fruit and Chocolate
Add the sultanas and white chocolate chips to the dough. Fold them in with the spatula until evenly distributed throughout. The dough will be thick and slightly sticky.
Step 5 – Chill the Dough
Cover the bowl with plastic wrap or transfer the dough to an airtight container. Place in the refrigerator and chill for 45 minutes. This chilling firms the butter, making the dough easier to handle and preventing the cookies from spreading too much during baking.
Step 6 – Prepare Oven and Pans
During the last 10 minutes of chilling, preheat your oven to 180°C (350°F). Line two baking trays with parchment paper or silicone baking mats.
Step 7 – Shape Cookies
Remove the chilled dough from the refrigerator. Using your hands or a medium cookie scoop, form the dough into medium-sized balls (about 2 tablespoons each). Place them on the prepared baking trays, spacing them about 2 inches apart to allow for spreading.
Step 8 – Bake Until Golden
Bake in the preheated 180°C oven for 10-12 minutes, checking at 10 minutes. The cookies are done when they’re golden around the edges and the tops look set but still slightly soft. Don’t overbake—they’ll firm up as they cool. The centers should look slightly underdone.
Step 9 – Cool Completely
Remove the baking trays from the oven and let the cookies cool on the trays for 5 minutes. Transfer them carefully to wire cooling racks and let them cool completely before decorating—this is essential. Decorating warm cookies causes the white chocolate to melt and run.
Step 10 – Melt White Chocolate
Once cookies are completely cool, place the white chocolate melts in a small microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each burst, until the chocolate is completely melted and smooth.
Step 11 – Pipe Crosses
Transfer the melted white chocolate to a piping bag or ziplock bag with a small corner snipped off, or simply use a teaspoon. Pipe or drizzle a cross shape on top of each cookie—one line vertically down the center and one line horizontally across the middle. The crosses don’t need to be perfect—rustic crosses look charming and authentic.
Step 12 – Let Set and Serve
Let the cookies sit for a few minutes until the white chocolate crosses set and harden. Once set, they’re ready to serve and enjoy.
Pro Tips for Success
Don’t Skip the Chill: The 45-minute refrigeration is essential for preventing excessive spreading and creating thick, soft cookies. Warm dough spreads too much and creates thin, crispy cookies.
Don’t Overbake: These cookies should look slightly underdone when you remove them from the oven. They’ll continue cooking from residual heat and will firm up perfectly as they cool.
Cool Completely Before Decorating: Even slightly warm cookies will melt the white chocolate crosses, creating a messy appearance rather than neat crosses.
Consistent Cookie Sizes: Using a cookie scoop ensures all cookies are the same size, which means they bake evenly. Eyeballing sizes often results in some cookies burning while others remain underdone.
Plump Sultanas: If your sultanas seem dry, soak them in warm water for 10 minutes, then drain and pat dry before adding to the dough. Plumper sultanas create better texture.
Practice Piping: If you’re nervous about piping crosses, practice on parchment paper first to get comfortable with the pressure and flow.
Flavor Variations
Traditional Spiced Version: Add ½ teaspoon mixed spice and ¼ teaspoon nutmeg for more authentic hot cross bun spice profile similar to our gingerbread cookies.
Chocolate Hot Cross Cookies: Replace white chocolate chips with dark or milk chocolate chips and use dark chocolate for the cross drizzle.
Orange Cranberry Version: Add 1 tablespoon orange zest and replace sultanas with dried cranberries for bright, fruity variation.
Maple Glazed: Brush warm cookies with maple glaze (powdered sugar mixed with maple syrup) before piping white chocolate crosses.
Double Chocolate: Add 2 tablespoons cocoa powder to the dough and use white chocolate for crosses for beautiful color contrast.
Serving Suggestions
Serve Hot Cross Bun Cookies arranged on festive platters for Easter brunches, spring gatherings, or holiday dessert tables alongside our Easter Blossom Cookies and Italian Easter cookies for diverse seasonal treats.
Package them in clear cellophane bags tied with pastel ribbons for Easter basket additions, hostess gifts, or neighbor treats. The white chocolate crosses make them instantly recognizable as Easter cookies. Stack them in decorative tins lined with tissue paper for impressive homemade Easter gifts.
Serve them with hot cross tea (spiced tea), coffee, or cold milk for classic cookie enjoyment. They’re perfect for Easter morning breakfast alongside traditional hot cross buns, offering both classic and creative options.
Storage and Freezing Instructions
Room Temperature: Store completely cooled cookies in airtight containers at room temperature for up to 5 days. They stay wonderfully soft thanks to the brown sugar and cornflour. Layer parchment paper between stacks to prevent crosses from smudging.
Refrigerator: While not necessary, refrigeration extends shelf life to 7 days. Bring to room temperature before serving for best flavor and texture.
Freezing Undecorated Cookies: Freeze baked, cooled, undecorated cookies in airtight containers for up to 3 months. Thaw at room temperature, then pipe fresh white chocolate crosses before serving.
Freezing Dough: Scoop cookie dough into balls, freeze on a baking sheet until solid, then transfer to freezer bags. Freeze up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.
Make-Ahead Strategy: Bake cookies 2-3 days ahead and store at room temperature. Pipe crosses the day before serving for freshest presentation.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 222 |
| Protein | 3g |
| Carbohydrates | 31g |
| Fat | 10g |
| Fiber | 1g |
| Sodium | 74mg |
Based on 16 servings (1 cookie each). Nutritional values are approximate.
FAQ About Hot Cross Bun Cookies
Can I use regular raisins instead of sultanas?
Yes, regular raisins work perfectly fine as a substitute. Sultanas (golden raisins) are simply plumper, juicier, and slightly sweeter, but regular dark raisins provide the same fruity texture and work beautifully in this recipe.
Why do my cookies spread too much?
Excessive spreading typically results from dough that wasn’t chilled long enough, butter that was too warm, or oven temperature that’s too low. Make sure you chill the dough for the full 45 minutes and verify your oven temperature with an oven thermometer.
Can I add more spices for stronger hot cross bun flavor?
Absolutely! Add ½ teaspoon mixed spice, ¼ teaspoon nutmeg, or even a pinch of ground cloves for more authentic hot cross bun spice profile. Traditional hot cross buns use a blend of warm spices.
What if my white chocolate crosses are too thick or runny?
If too thick, the chocolate has cooled too much—gently reheat in 10-second bursts. If too runny, let it cool slightly before piping. The ideal consistency flows smoothly but holds its shape once piped.
Hot Cross Bun Cookies reimagine beloved Easter tradition in creative, accessible form that honors the original while offering convenient cookie enjoyment. The soft, chewy texture combined with warm spices, fruity sultanas, and iconic white chocolate crosses creates treats that taste nostalgic yet feel fresh and fun. Whether you’re celebrating Easter with traditional and modern treats, introducing children to hot cross bun flavors, or simply enjoying spring baking, these delightful cookies prove that the best recipes honor tradition while embracing creativity that makes every bite memorable.
