Easy Sultana Cookies
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These Easy Sultana Cookies are soft, chewy, and golden around the edges, filled with juicy sultanas and warm cinnamon flavor. Made in one bowl with no mixer required, they’re the perfect no-fuss treat to enjoy with a cup of tea or share with friends and family. Whether you’re avoiding chocolate or just want something different, these cookies are guaranteed to satisfy.
Why you’ll love this recipe
These chewy cookies are a fruity twist on a classic drop cookie — made with everyday ingredients and no chocolate in sight. They’re sweet, nostalgic, and incredibly easy to bake.
Sam x
No Chocolate Needed – A fruit-filled cookie that’s naturally sweet and satisfying
Soft & Chewy – With golden edges and a thick, tender center
One Bowl, No Mixer – Just melt, mix, and bake
Customizable – Use raisins, cranberries, or chopped dates if you prefer
Freezer Friendly – Store the dough or baked cookies for later
Ingredients you’ll need
These soft sultana cookies come together with simple baking staples and no fancy tools:
- Unsalted butter – Melted and cooled slightly for a chewy texture
- Granulated sugar – Golden/raw or white for crisp edges
- Light brown sugar – Adds moisture and softness
- Egg – At room temperature, helps bind the dough
- Vanilla extract – Adds warmth and depth
- All-purpose flour – Also called plain flour in Australia
- Cornstarch – Optional, but makes the cookies extra tender
- Baking soda – Not baking powder
- Fine salt – Enhances flavor
- Ground cinnamon – Optional, but complements the sultanas
- Sultanas or raisins – Juicy, chewy, and naturally sweet. If your raisins are large, cut them in half
Easy substitutions
- Butter: Use salted butter, just omit the added salt
- Cornstarch: Can be replaced with arrowroot or left out
- Sultanas: Swap for raisins, dried cranberries, or chopped dates
- Cinnamon: Optional, but recommended for added warmth
How to make sultana cookies
Step 1: Whisk together the melted butter and both sugars in a large mixing bowl.
Step 2: Whisk through the egg and vanilla.
Step 3: Sift over the flour, cornstarch and baking soda. Then add the salt. Fold together to form a thick dough.
Step 4: Add sultanas and mix until evenly distributed.
Step 3: Scoop and weigh 45g (1.5oz) of dough to form each cookie; roll into tall balls and place on lined tray, without flattening.
Step 4: Place on baking sheet and do not flatten. Bake for 10–12 minutes until edges are golden and centers look slightly underbaked. Cool slightly then enjoy!
Samantha’s recipe tips
- ool the melted butter – Let it sit 5 mins or so, to prevent scrambling the egg
- Use a scale – 45g cookie balls give even results and consistent texture
- Don’t overmix – Stop once the flour is just combined
- Don’t flatten – Keep the cookie balls tall so they spread naturally
How to store
Store: In an airtight container at room temperature for up to 1 week.
Freeze: Freeze baked and cooled cookies in a zip-lock bag or airtight container for up to 3 months.
Thaw: At room temperature for 1–2 hours until soft enough to eat.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Sultana Cookies
Ingredients
Method
- Melt the Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
- Cool the Butter: Pour melted butter into a large mixing bowl and set aside to cool for 5 minutes or until it’s only slightly warm. Ensure it doesn’t firm back up.
- Mix Sugars: Add both sugars to the slightly warm butter and whisk for 20 seconds until well combined.
- Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
- Sift Dry Ingredients: Sift over flour, cornstarch, baking soda and cinnamon. Add the salt. Using a rubber spatula or wooden spoon, fold and mix until a thick cookie dough forms.
- Incorporate Sultanas: Add the sultanas and mix through until well distributed.
- Chill the Dough: 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.
- Preheat the Oven: While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Shape Cookies: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Note: Without a food scale, use 3 level tablespoons per cookie.
- Arrange on Tray: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won’t all fit on one tray.
- Bake: Bake for 10-12 minutes or until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
- Finish Baking: Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Cool Cookies: Allow cookies to cool on tray for 10 minutes. Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use raisins instead of sultanas?
Yes, raisins work just as well. They’re commonly used in the U.S. where “sultanas” is less familiar.
Can I make these gluten-free?
You can try using a 1:1 gluten-free flour blend, though this hasn’t been tested yet.
Can I freeze the cookie dough?
Absolutely. Roll into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen or thaw first, both work great.
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I was short of plain flour but had some coconut flour. I used 1/2 cup of plain flour and 1/2 cup coconut flour instead. They turned out delicious. The coconut flour really enhanced the flavour
Hi Patricia, that sounds wonderful! I love that you experimented with coconut flour. Thanks for sharing your variation, I’ll have to give it a try next time! Sam 🙂
Thank you, these turned out great but a bit sweet for my liking. Is it possible to reduce the sugar by half?
Hi Susanna, thank you for your comment! Yes, I’ve successfully reduced the sugar in this recipe with great results. You can use 1/4 cup granulated sugar and 1/2 cup packed light brown sugar instead of the original quantities. The flavor and texture still turn out wonderfully, with just the right amount of sweetness. Let me know how it works for you! Kindest, Sam 🙂