Whole Wheat Hot Cross Cookies

Whole Wheat Hot Cross Cookies

Whole Wheat Hot Cross Cookies




  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp orange rind
  • 2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/3 cup milk
  • 1/2 cup raisins


  • 1 cup icing sugar
  • 1 tsp boiling water


  1. Preheat oven to 350 degrees.
  2. In a large bowl beat butter and sugar with an electric mixer until creamy, about 8 minutes. Add eggs and vanilla and beat well until combined.
  3. Add remaining ingredients and beat until a smooth dough forms. It’s ok if it’s a bit sticky. Refrigerate for 30-60 minutes or until firm.
  4. Roll tablespoon sized dough into balls and place on a lightly greased cookie sheet. Bake for 20 minutes until cookies are golden brown. Let cool.
  5. To make the icing, mix icing sugar and water together until a paste forms. Place the paste in a piping bag fited with a 3mm plain nozzle and draw a cross on each cookie. Allow to dry on a wire rack.
  6. Makes about 2 dozen.

Adapted from Hot Cross Cookies recipe by Donna Hay.


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