What are hot cross cookies made of?

Hot cross cookies are a spiced, chewy cookie variation of the traditional hot cross bun. They typically include flour, butter, brown sugar, egg, cinnamon, nutmeg, raisins or currants, and citrus zest. The signature icing cross on top is made with powdered sugar and milk or lemon juice. Some variations also include nuts, chocolate chips, or are made gluten-free or vegan.

How are hot cross cookies different from hot cross buns?

While both share the same flavor profile, hot cross cookies are faster and easier to make. Hot cross buns use yeast and require proofing, giving them a fluffy texture. Cookies, on the other hand, are chewy or slightly crisp, take less than an hour to make, and are perfect for year-round snacking, not just Easter.

Can I make hot cross cookies gluten-free?

Absolutely! Use a gluten-free 1:1 baking flour blend with xanthan gum. You may need to chill the dough longer to help it hold its shape. Other helpful tips include adding a bit of applesauce or an extra yolk for moisture. They're just as flavorful and festive as the traditional version.

Are hot cross cookies suitable for vegans?

Yes. To make them vegan, swap the butter for vegan butter or coconut oil, and replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water). Use plant-based milk for the icing cross. These swaps maintain the cookie’s texture and bold spice flavor while making them completely dairy- and egg-free.

How do you pipe the cross on a hot cross cookie?

Let the cookies cool completely, then use a piping bag (or ziplock with the corner snipped off) to add the cross. Use a thick powdered sugar glaze or lemon icing that holds its shape. Start with a vertical line, then add the horizontal. Chill briefly to set if stacking or storing.

Can you freeze hot cross cookies for later?

Yes, and they freeze very well. You can freeze the dough (scooped into balls) or the baked cookies. Store in an airtight container with parchment between layers. They’ll keep up to 3 months frozen and reheat beautifully. For the best result, ice them after reheating if possible.

Hot Cross Cookie: The Best Chewy Easter Treat With a Twist (2025)

Hot Cross Cookie

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A chewy twist on the traditional Easter bun, this hot cross cookie is packed with warm spices, sweet raisins, and citrus zest, topped with the signature icing cross. Easy to bake, endlessly customizable, and freezer-friendly, they’re the perfect treat for any season.

Author: Emily
Prep Time: 20 minutes
Chill Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 mins
Yield: 24 cookies 1x
Category: Dessert-Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough

1 cup (226g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1 large egg
1 tsp vanilla extract
2 cups (240g) all-purpose flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking soda
½ tsp salt
¾ cup raisins or currants
Zest of 1 orange (or lemon)

For the Icing Cross

¾ cup powdered sugar
1–2 tbsp milk or lemon juice (adjust for consistency)
Optional: ½ tsp ground cinnamon (for flavor)

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Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and sugar together in a large bowl until light and fluffy (2–3 minutes).
Beat in the egg and vanilla until fully combined.
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
Gradually add dry ingredients to the wet mixture and mix until just combined.
Fold in the raisins and orange zest using a spatula or wooden spoon.
Chill the dough for 15–30 minutes for better shape and flavor development.
Scoop dough into tablespoon-sized balls and place them 2 inches apart on the prepared trays.
Bake for 10–12 minutes, or until the edges are lightly golden and centers are soft.
Let cookies cool completely on a wire rack before icing.

For the Cross:

Mix powdered sugar with milk or lemon juice until a thick, pipeable glaze forms.
Pipe a vertical and horizontal line across each cookie to form a cross.
Let the icing set before stacking or storing.

Notes

Substitutions (Optional)

Gluten-Free: Use a 1:1 GF baking blend
Vegan: Swap egg for flax egg; use vegan butter and plant milk
Flavor Twist: Add chocolate chips, cranberries, or chopped pecans

Storage Tips

Room Temp: Up to 5 days in an airtight container
Freezer: Freeze dough or baked cookies for up to 3 months
Icing Tip: For best results, ice cookies after thawing if freezing

Nutrition

Calories: 150 kcal
Sugar: 12g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 1.5g

Find it online: https://www.delishmap.com/hot-cross-cookie/