Chewy Sultana Cookies
Soft and chewy at the core with a golden, crispy exterior, these effortless Sultana Cookies are a delight in every bite. Ideal as a companion to your tea or coffee, they’re crafted in a single mixing bowl for ultimate simplicity.
Looking for a cookie recipe without the chocolate chips?
Rather than sticking to the familiar Classic Chocolate Chip Cookie, why not experiment with a fruitier alternative?
These Sultana Cookies are the perfect answer for those moments when you’re craving a chocolate-free cookie, or my snickerdoodle cookies without cream of tartar!
Or for those who simply dislike chocolate. My Mum is one of those people and she adores these chewy sultana cookies.
With the irresistible combination of sultanas, cinnamon and brown sugar, they offer something different that stands out from the usual cookie crowd.
In the United States, the term ‘sultana’ is not commonly used. Instead, Americans typically refer to both sultanas and raisins simply as “raisins”.
Whereas Australians often differentiate between sultanas, raisins, and other varieties of dried grapes.
For this cookie recipe, you can simply use either sultanas or raisins.
You’ll often find oatmeal cookies using raisins or sultanas however, I wanted to venture beyond the conventional oat pairing and provide a fresh alternative.
So, whether you’re a fan of rich Chocolate Bakery Style Cookies or you love seasonal favorites like Pumpkin Pie Spice Cookies, these easy sultana cookies are sure to become a new favorite!
🍪 Why You Will Love This Recipe
- Made without chocolate chips
- Soft and chewy
- 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:
- 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.
- Freezing: Freeze the baking sheet for 1-2 hours, or until the cookie dough is firm.
- 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
Yes, while the taste may vary a bit, raisins can be used as a substitute for sultanas without any issues. In the U.S., sultanas are often referred to as ‘golden raisins.
You might experiment with a gluten-free all-purpose flour blend designed for baking, like a 1:1 flour mix. However, I haven’t personally tested this recipe with gluten-free flour.
Absolutely! Form the dough into balls, place them on a baking sheet to freeze individually, then transfer them to a zip-lock bag. Store in the freezer for up to 3 months. Refer to the “storage instructions” section earlier in this post for detailed steps.
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
Chewy Sultana Cookies
Ingredients
- 160 g unsalted butter, melted
- 1/2 cup granulated sugar, golden or white
- 3/4 cup packed light brown sugar, how to pack
- 1 large egg, at room temperature, (weighing approx. 55g-60g in shell)
- 1 tsp vanilla extract
- 1 1/2 cups (225g) all-purpose flour, scoop & leveled
- 2 tsp cornstarch/cornflour
- 1 tsp baking soda
- 1/2 tsp fine salt, or Kosher salt
- 1/2 tsp ground cinnamon, optional
- 1 cup sultanas, or raisins
Instructions
- Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in microwave in 30-second intervals.
- Pour melted butter into a large mixing bowl and set aside to cool for 10-15 minutes until it’s only slightly warm. Don’t let it firm back up again.
- Add both sugars and whisk for 20 seconds until well combined. NOTE: The mixture will thicken gradually; avoid leaving it too long, as it will become harder to whisk the egg in the next step.
- Add egg and vanilla, whisk until well combined, about 15 seconds.
- Sift over flour, cornstarch and baking soda.
- Add salt and cinnamon if using. 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.
- 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. *For overnight chilling, see notes below.
- While dough chills, preheat oven to 180ºC (356ºF). Line a large baking sheet with parchment paper and set aside.
- After the 45 minutes, remove dough from fridge.
- Scoop and weigh 45g (1.5oz) of dough to form each cookie; roll into tall balls and place on lined tray without flattening. NOTE: Without a food scale, use 3 level tablespoons per cookie.
- 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 for 10-12 minutes until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
- Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Allow cookies to cool on tray for 15 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!
Notes
- Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 45 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften
- Deflate cookies: Tap cookies on the bench top or stovetop to deflate them after baking; this creates the classic cookie top waves.
- 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.