These soft and sweet Thermomix White Chocolate and Cranberry Cookies are perfect for holiday baking, and they take minimal effort to make.
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.
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.
My favourite part is popping extra chocolate chunks and cranberries on top of each one before baking. This ensures there are some chocolate and cranberries in each bite.
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.