Hot Cross Bun Cookies transform the classic Easter bun into soft, chewy cookies packed with cinnamon spice, plump sultanas, white chocolate chips, and finished with a signature white chocolate cross. These festive cookies capture traditional hot cross bun flavor in an easy, modern cookie form perfect for Easter celebrations.
**Cookie Dough**
115g (½ cup) unsalted butter, softened
150g (¾ cup packed) brown sugar
1 large egg
180g (1½ cups) plain flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons corn flour (cornstarch)
1 teaspoon vanilla extract
100g (⅔ cup) sultanas (golden raisins)
100g (⅔ cup) white chocolate chips
**Chocolate Cross Decoration**
100g white chocolate melts
**Cream Butter and Sugar**
Beat butter and brown sugar for 2–3 minutes until light and fluffy.
**Add Egg and Vanilla**
Beat in egg and vanilla until smooth.
**Add Dry Ingredients**
Sift in flour, baking powder, baking soda, cinnamon, and corn flour. Fold gently until just combined.
**Fold in Fruit and Chocolate**
Add sultanas and white chocolate chips and fold until evenly distributed.
**Chill Dough**
Cover and refrigerate dough for 45 minutes.
**Prepare Oven**
Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.
**Shape Cookies**
Roll dough into balls (about 2 tablespoons each) and space 2 inches apart.
**Bake**
Bake for 10–12 minutes until lightly golden around edges but soft in the center.
**Cool Completely**
Cool cookies on trays for 5 minutes, then transfer to racks.
**Melt White Chocolate**
Melt white chocolate in short bursts until smooth.
**Pipe Crosses**
Pipe a cross onto each cooled cookie.
**Set and Serve**
Allow chocolate to set before serving.
• Chill dough to prevent spreading.
• Do not overbake—cookies should look slightly underdone.
• Cool completely before piping chocolate crosses.
• Sultanas can be swapped for raisins or dried cranberries.
• Store in airtight container up to 5 days.
Find it online: https://pinchofwarmthbakes.com/hot-cross-bun-cookies/