The absolute best Sultana Cookies. Buttery, soft and chewy all at once, these fruit cookies will become a family favourite.
4.5 from 16 votes

Buttery Sultana Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 cookies
Calories: 139kcal
Author: Marie Roffey
The absolute best Sultana Cookies. Buttery, soft and chewy all at once, these fruit cookies will become a family favourite.The trick to getting an unbeatable buttery flavour in these cookies is to make sure the edges are golden before taking them out of the oven. 
Course: Afternoon Tea, Snack, Sweets
Cuisine: English
Keyword: fruit cookies, sultana cookies


  • 360 g (12.7oz) plain (all purp) flour
  • 1 teaspoon baking soda (bicarb)
  • ½ teaspoon salt
  • 250 g (8.8oz) caster (superfine) sugar
  • 190 g (6.7oz) unsalted butter, softened
  • 1 tablespoon milk (notes)
  • 170 g (6oz) sultanas (or raisins)


  • Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
  • Sift together the flour, baking soda and salt and mix well to distribute evenly.
  • In a separate bowl, beat together the butter and sugar until lightened and fluffy (a minute or two). Scrape down the side of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together. Finally, add the sultanas and give the mix another beat until mixed through and the dough is clumping.
  • Pull the dough together with your hands then take approximately 1.5 to 2 tablespoons full of mixture, roll into a ball and place on a baking sheet 2 inches apart (or you can use a mini ice cream scoop and just scoop it onto the baking trays). Once you have filled a tray lay a sheet of baking paper over the top and use a second baking tray to press down all over to flatten the cookie out to about 5-6mm thick. (this will create rough, broken edges – this is a good thing).
  • Bake for 6 minutes. Sprinkle with a little extra caster sugar, turn the trays and bake for a further 6-7 minutes. Make sure they are nice and golden around the edges – this gives lots of extra flavour.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).


  • A couple of regular cookie trays
  • A small cookie scoop
  • I find a stand mixer easiest but a handheld beater will work too