• 227g Kerrygold® Unsalted Irish Butter 227g
  • 200g light brown sugar
  • 150g caster sugar
  • 2 large eggs
  • 400g plain flour
  • 1 tablespoon vanilla extract
  • ¾ teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 160g white chocolate chips or white chocolate, chopped
  • 160g dried cranberries
Print recipe


These cookies come together quickly and are a great addition to any Christmas baking. The dough will keep for 3-4 days covered in the fridge until you are ready to bake them off. They also make great Christmas gifts!


  1. Heat the oven to 180c.
  2. Whisk the butter with the sugars until pale.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract then switch to a spoon and stir in the flour, bicarbonate of soda and salt until just incorporated (the dough will be stiff).
  5. Stir in white chocolate and cranberries and mix well to distribute throughout the mixture.
  6. Using a small ice cream scoop or dessertspoons drop rounded balls of cookie dough about 5cm apart onto a baking sheet.
  7. Bake for 10 to 12 minutes or until light brown, rotating the tray if needed to ensure even cooking. Continue cooking until all the cookies are baked.
  8. Allow the cookies to sit on the tray for a minute to firm a little before transferring to a wire rack to finish cooling.

These cookies will keep fresh in a sealed container for 3 - 4 days, or can be frozen for up to two months. This recipe can also be halved successfully.

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