Christmas Cookies

How to make Christmas Cookies

Prep Time: 15 minutes        |        Cook Time: 10 – 12 minutes (20 minutes chilling)        |        Serves: 18 cookies

Ingredients

• 125g Pure Valley Dairy unsalted butter, softened
• ½ cup White Mill caster sugar
• ½ cup White Mill brown sugar
• 1 Lodge Farms egg
• 1 tsp White Mill vanilla extract
• 1¾ cups White Mill plain flour
• ½ tsp White Mill bicarbonate soda
• ½ tsp Stonemill ground cinnamon
• ½ cup Choceur white chocolate baking bits
• ½ cup Sweet Vine dried cranberries, roughly chopped

Method

1. Beat the butter, caster sugar and brown sugar in a large bowl until pale and creamy.
2. Add the egg and vanilla extract and beat until combined.
3. Add the flour, bicarbonate soda and cinnamon. Mix until a soft cookie dough forms.
4. Fold through the white chocolate baking bits and dried cranberries.
5. Refrigerate the dough for 20 minutes.
6. Preheat oven to 180°C, or 160°C fan-forced. Line 2 baking trays with baking paper.
7. Roll heaped tablespoonfuls of dough, approximately 40–45 g each, into balls and arrange on the prepared trays, leaving approximately 5 cm between each. Flatten slightly.
8. Bake for 10–12 minutes, or until lightly golden around the edges.
9. Cool on the trays for 5 minutes before transferring to a wire rack.

Pro Tip: Reserve a few white chocolate bits and dried cranberries to press into the tops of the cookies before baking for a more festive finish.

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