These soft and sweet Thermomix White Chocolate and Cranberry Cookies are perfect for holiday baking, and they take minimal effort to make.
FEATURED REVIEW
"Loved this recipe and so did my grandson. Have made two batches."
BRENDA
Cranberries and white chocolate are probably one of my favourite cookie combinations. The sweetness of white chocolate paired with cranberry's familiar taste of tang and bitterness makes these classic cookies a delightful treat to have at Christmas time.
They go perfectly with an afternoon cuppa, and you could even wrap them up nicely and gift them to someone special. The mixture makes twelve medium-sized cookies like the photo below, or they can be made smaller or larger if you prefer.
Tips on How to Make
My top tips for making cookies is chilling the dough for twenty to thirty minutes in the refrigerator before rolling - this makes the dough easier to work with. Also leaving enough space around each cookie before baking them ensures they don't merge into each other - I forgot to do this for the ones I made above!
I've based this recipe off my famous Thermomix Chocolate Chip Cookies and Christmas M&M Cookies. To make the cookies, cream the butter and sugar together until pale and creamy. Mix in the egg and vanilla extract and then add the flour, cranberries and white chocolate without overworking the dough.
To Make Ahead and Freeze
These cookies stay fresh for up to a week stored in an airtight container. The good news is you can freeze the cookie dough so that you'll always have some on hand to bake in case any last-minute guests drop by. Sally's Baking Addiction has an excellent article on How to Freeze Cookie Dough.
📖 Recipe
Thermomix White Chocolate Chip Cranberry Cookies
Ingredients
- 120 g unsalted butter, chilled and cubed
- 100 g brown sugar
- 45 g white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 215 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 100 g white chocolate chips, plus extra to decorate
- 80 g dried cranberries, plus extra to decorate
Instructions
- Preheat the oven to 160°C fan (180°C conventional). Line 2 baking trays with baking paper.
- Soften butter: Place the butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl and under the lid with a spatula.
- Cream butter & sugars: Add both sugars to the mixing bowl. Mix for 20 sec/speed 4. Scrape the bowl thoroughly, including under the blades. Mix again for 15 sec/speed 4, until smooth and creamy.
- Add the egg & vanilla: Add the egg and vanilla extract. Mix for 15 sec/speed 3. Scrape and repeat once more.
- Add the dry ingredients: Add the flour, bicarb of soda and salt. Mix for 10 sec/speed 4, scrape down the bowl and mix again for 3 sec/speed 4. Tip: Ensure no flour pockets remain under the blades - this step helps avoid uneven cookies.
- Add chocolate and cranberries: Stir in the white chocolate chips and dried cranberries by hand with a spatula so they don’t get crushed by the blades. Tip: If stirring in the Thermomix bowl feels fiddly, transfer the dough to a regular mixing bowl before adding the chocolate and cranberries.
- Shape & bake: Roll the dough into walnut-sized balls and place 5 cm apart on the baking tray. Carefully press a few extra cranberries and white chocolate chips on top - no need to press the dough down. Bake one tray at a time for 12–14 minutes, until golden around the edges but still soft in the centre. Keep the second tray chilled in the fridge while the first bakes. Tip: If the dough feels too soft to handle, place it in the fridge for 20 minutes before shaping.
- Cool: Leave cookies on trays for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Brenda Flay says
Loved this recipe and so did my grandson. Have made two batches.
Vicki says
Hi Brenda, thank you for your lovely comment. I'm so glad you enjoyed them. Vicki x