Easter is still a month away but those classic hot cross bun flavours are hard to resist. If you want a fresh twist on a seasonal favourite, try these buttery, gluten-free Hot Cross Bun Cookies. They capture the warm spices of cinnamon and allspice, the brightness of orange zest and juice, and the chew of plump raisins—everything you love about hot cross buns, transformed into a cookie you can dunk in your coffee.
The dough bakes up into rounded, domed cookies that resemble miniature buns, giving them a beautiful presentation for a brunch, holiday plate or gift box. They are sturdy enough to handle a light dunking yet soft and tender inside. The addition of a simple royal icing cross finishes each cookie with that unmistakable hot cross bun look.
- Cookies
- 250g unsalted butter, at room temperature
- 1 cup raw caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 tsp baking powder
- 3/4 tsp bicarbonate of soda (baking soda)
- 2 3/4 cups plain gluten-free flour (measure and spoon into cup)
- 1/3 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1 1/2 cups raisins
- 1 beaten egg, for brushing
- Royal Icing
- 300g pure icing sugar, sifted
- 1 egg white
- 2 tsp lemon juice
- Preheat the oven to 190°C (375°F) and line baking trays with baking paper.
- In a stand mixer or with an electric mixer, beat the butter and caster sugar until pale and light in texture. Add the egg and vanilla, then mix until evenly incorporated.
- Add the cinnamon, allspice, baking powder, bicarbonate of soda and gluten-free flour. Pour in the orange juice and add the orange zest and raisins, then mix gently until the dough is combined. Avoid overmixing.
- Portion the dough into small balls (about 1½ tablespoons each) and place them on the prepared tray, spaced to allow expansion. Lightly brush each ball with the beaten egg to encourage a shiny, golden surface.
- Bake for 12–15 minutes or until the edges are lightly golden and the tops are set. Allow the cookies to cool completely on a wire rack before decorating.
- To make the royal icing, whisk the egg white, sifted icing sugar and lemon juice until you have a pipeable paste. Transfer quickly to a piping bag and pipe a cross onto each cooled cookie before the icing begins to set.
- Preheat the oven to 190°C (375°F) and line baking trays with baking paper.
- Place butter and sugar in the Thermomix bowl and beat at speed 6 for 30 seconds, until pale and fluffy. Add the egg and vanilla and mix at speed 5 for 5 seconds.
- Add the dry ingredients, orange juice, orange zest and raisins and mix at speed 5 for 10 seconds in reverse mode, scraping the bowl as needed to combine into a uniform dough.
- Form small dough balls and arrange them on the prepared tray. Brush the tops with beaten egg.
- Bake for 12–15 minutes or until lightly golden. Cool the cookies fully on a rack before icing.
- For the icing, mix the egg white, icing sugar and lemon juice by hand or in the Thermomix (5 seconds at speed 7). Pipe crosses onto the cooled cookies while the icing is still soft.
These Hot Cross Bun Cookies keep well in an airtight container at room temperature for up to 3 days; for longer storage place them in the refrigerator for up to a week or freeze un-iced dough balls for up to one month and bake from frozen, adding a couple of minutes to the bake time. If you prefer a dairy-free version, substitute a suitable plant-based butter and confirm your gluten-free flour blend is dairy-free.
For evenly sized cookies use a small scoop or tablespoon measure. If your dough is too soft to shape, chill it briefly in the refrigerator for 15–30 minutes. Raisins can be swapped for currants or sultanas if you prefer, and you can add a pinch of nutmeg or a splash of rum extract for extra depth—use sparingly to avoid overpowering the orange and cinnamon notes.
For a glossy finish without the royal icing, brush warm cookies lightly with an apricot glaze (apricot jam warmed and strained), then pipe a simple cross with royal icing or melted white chocolate. When piping the crosses, work quickly—the royal icing sets fast, and a thicker consistency will give a cleaner cross.