Chewy Sultana Cookies

🍪 Why You Will Love This Recipe

• Made without chocolate chips

• Soft and chewy

• Crisp edges

• Easy one bowl cookies

• Loaded with juicy & sweet sultanas

🥜 Mix-in Alternatives

What else can you use instead of chocolate chips in a basic cookie recipe?

Below are some more ‘chocolate chipless’ alternatives.

If you choose to substitute the sultanas for one of the below options, simply use the same quantity, which is 1 cup, except for the seeds, reduce their quantity to 1/2 cup.

The weight will vary depending on what you choose.

• Raisins: A close relative to sultanas and commonly available.

• Dried Cranberries: For a tangy and vibrant flavor.

• Chopped Nuts (Almonds, Walnuts, or Pecans): To add a crunchy texture.

• White Chocolate Chips: For those who still want a sweet, chocolatey touch.

• Carob Chips: A non-dairy and caffeine-free alternative to chocolate chips.

• Cacao Nibs: Made from crushed cacao beans, they’re a crunchy, less sweet alternative with an intense chocolate flavor.

• Dried Cherries: Rich and tart, providing a unique taste.

• Dried Apricots (chopped): Adds a sweet and slightly tart flavor.

• Shredded Coconut: For a tropical twist.

• Chopped Medjool or Dried Pitted Dates: Sweet and chewy, a natural sweetener.

• Seeds (Chia, Sunflower, or Pumpkin Seeds): For a nut-free crunch.

📋 Ingredient Notes & Substitutions

There is a full and detailed recipe card at the bottom of this post.

• Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter, just remove the added salt later in the recipe.

• Granulated sugar: Use either golden/raw or white granulated sugar.

• Brown sugar: Use regular light brown sugar. This recipe has not been tested using dark brown sugar or coconut sugar.

• Egg: As you’ll be adding the egg to the melted butter mixture, although it should be cooled down, ensure your egg is at room temperature before adding it to avoid it curdling.

• All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.

• Cornstarch: is also known as cornflour in Australia. This contributes to the chewy texture but if you don’t have it on hand, omit it from the recipe or arrowroot flour makes a good substitute.

• Baking soda: Do not substitute this with baking powder. To check if your baking soda is still active, use this handy tip.

• Ground cinnamon: This is optional but it adds flavor and pairs beautifully with the sultanas.

• Sultanas: Are also known as golden raisins or simply just, raisins, in the United States. You can use either sultanas or raisins. No need to chop them smaller either.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: Pour melted butter into a large mixing bowl and whisk in both sugars until well combined, about 20 seconds.

Step two: Add egg and vanilla, whisk until well combined, about 15 seconds. 

Step three: Sift over the flour, cornstarch and baking soda. 

Add salt and cinnamon. Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms, it will be thick.

Add sultanas and gently mix through until well distributed.

Step four: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl.

Step five: Form cookies by scooping up 45g (1.5oz) or 3 level tablespoons. Place onto lined tray, leaving as tall balls without flattening. Repeat with the remaining dough, leaving a gap between each. 

Step six: Bake for 10-12 minutes in your preheated oven. Remove from the oven and gently tap the baking tray on your bench top or stove top 3 times to slightly deflate.

Step seven: Allow cookies to cool on the tray for 15 minutes then transfer to a wire rack to cool completely. Enjoy! 

💭Expert Tips

• Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Melt butter first: Melt butter and cool for 10-15 minutes until slightly warm; if too hot, the egg may curdle when added.

• Room temperature egg: Ensure your egg is at room temperature before starting to prevent it from curdling when it’s whisked with the warm melted butter.

• Don’t overmix: Avoid overmixing after adding the flour to prevent tough cookies. Mix until flour is just incorporated, then mix in the sultanas just until distributed.

• Do not flatten balls: No need to flatten the dough balls on the baking sheet. Keeping them tall allows them to spread naturally during baking in the oven.

• Deflate cookies: Tap cookies on the bench top or stovetop to deflate them after baking; this creates the classic cookie top waves.

🍨 Serving Suggestions

With Tea or Coffee: Pair with a hot cup of tea, coffee or Homemade Hot Chocolate for a relaxing afternoon treat.

Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies for a decadent dessert.

Cheese Platter: Serve with a selection of fine cheeses and fresh fruit for an elegant and contrasting taste experience.

With Yogurt: Enjoy sultana cookies crumbled over yogurt with fresh berries or Overnight Weetabix for a delightful breakfast or snack.

As a Gift: Package them beautifully in a tin or box, and they make a thoughtful homemade gift or christmas cookies for friends and family.

⏲️ Storage Instructions

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat.

Freeze cookie dough for later use:

1. Preparation: Form the dough into individual balls as instructed, and place them on a baking sheet lined with parchment paper, ensuring they’re not touching.
2. Freezing: Freeze the baking sheet for 1-2 hours, or until the cookie dough is firm.
3. Storage: Transfer the frozen cookie balls to a zip-lock bag or airtight container, layering with parchment paper if needed. Label with the date, and store in the freezer for up to 3 months.

Baking Options:

From Frozen: Preheat your oven as directed in the recipe, and add a couple of extra minutes to the baking time. Monitor them closely until they’re ready as per recipe instructions.

Thaw Before Baking: Thaw the frozen cookie balls in the refrigerator for several hours or overnight, then bake as per the original instructions.

💬 Recipe FAQ’s

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