Hot Cross Cookies

Jan Scott April 10, 2017
Cookie Ideas for Easter

Makes 1 dozen

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

  • 1
    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.
  • 2
    Sift flour, baking soda, spices and salt together in a bowl and whisk to combine.
  • 3
    In another bowl, beat together butter, brown sugar and vanilla with a hand mixer until combined. Add the egg and beat until well mixed.
  • 4
    Add the dry ingredients and mix to combine. Stir in the raisins, dried cranberries and chocolate.
  • 5
    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.
  • 6
    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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