Hot Cross Cookies

Hot Cross Cookies Recipe - SavvyMom

Was there anything more disappointing as a child than biting into a hot cross bun? They looked like they would be delicious. Instead they were like a weird-tasting Kaiser roll. And the cross that looked like icing was not icing at all. Blech.

So I love that these hot cross buns in cookie form are simply scrumptious and delightfully delicious. They’re sure to be a hit with your entire family this Easter.

Servings:

Makes 1 dozen

Hot Cross Cookies Recipe:

You’ll Need

  • 1 ¼ cups flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • ½ cup butter, softened
  • ¾ cup packed brown sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1/3 cup chopped white chocolate
  • Icing
  • 1 cup icing sugar
  • 2 Tbsp softened butter
  • Juice and zest of 1 orange

Prep and Cook

  • Position a rack in the middle of the oven and preheat to 375 °F
    Line a rimmed baking pan with parchment paper and set aside
  • Sift flour, baking soda, spices, and salt together in a bowl and whisk to combine
  • In another bowl, beat together butter, brown sugar, and vanilla with a hand mixer until combined
    Add the egg and beat until well mixed
  • Add the dry ingredients and mix to combine.
    Stir in the raisins, dried cranberries, and chocolate
  • Spoon or roll the mixture in 1 tablespoon portions about 2-inches apart on the baking tray
    Bake in the oven for 8–10 minutes, or until the edges of the cookies are browned
    Cool the cookies on the tray for about 5 minutes, then transfer to a cooling rack
  • To make the icing, beat together all the ingredients until smooth
    If you think it needs to be thicker, add more icing sugar, or thin with more orange juice
    Use a piping bag (or a Ziptop baggie with a hole cut in the corner) to pipe crosses on the cookies
    Let them set for 30 minutes so the icing can harden
    Cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 3 months

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