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Cranberry and White Chocolate Cookies

Whip up a batch of these easy festive cookies, perfect for sharing or gifting over the Christmas season.

Photographs: Natasha Liviero

Text: Natasha Liviero

Cranberry and White Chocolate Cookies

Makes 33 cookies


115g unsalted butter, room temperature

100g brown/Demerara sugar

80g white granulated sugar

10g vanilla extract

1 XL egg

220g flour

6g baking soda

Pinch of salt

100g pecans, roughly chopped

150g dried cranberries

100g white chocolate, roughly chopped

Zest of 1 orange


  1. Set oven to 1800C.

  2. Cream the butter, sugars and vanilla with a paddle attachment until light and creamy, about 5 minutes.

  3. Add the egg and beat until well combined.

  4. Sieve the flour, baking soda and salt. Add to the sugar mixture and beat on low speed until just combined.

  5. Add the pecans, cranberries, white chocolate and zest. Beat on low speed until just combined.

  6. Refrigerate for 1 hour.

  7. With a dessert spoon, weigh 28g portions of the cookie dough. Roll into balls and place onto baking trays.

  8. Press each ball with the palm of your hand to flatten it slightly. Allow 5cm spaces between each cookie for spreading during baking.

  9. Bake for 12 minutes, until lightly coloured.

  10. Remove baking trays from the oven and allow cookies to cool for 5 minutes.

  11. Place cookies onto a cooling rack with a palette knife to finish cooling.

  12. Once cooled, decorate with melted white chocolate and chopped cranberries (optional).

  13. Store in an airtight container for up to 5 days.

Notes: Add warm spices like mixed spice, nutmeg or cinnamon to the cookie dough for extra festive flavour.

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