Easy Sultana Cookies

Sultana cookies on white plate with sultanas scattered around

Easy Sultana Cookies made in one bowl! Soft centers, crisp edges, and packed with sweet sultanas. An easy, chocolate-free cookie everyone will love.

Prep Time 20

Cook Time 12

Servings cookies

Calories 198kcal

Author Samantha Pickthall

Ingredients

130 g unsalted butter, melted
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar, how to measure brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
2 cups all-purpose flour, scoop & leveled
2 tsp cornstarch
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup sulanas, or raisins

US Customary - Metric

Instructions

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!

Notes

Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.

Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition