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The cookies keep for 3-4 days in an airtight container. The uncooked cookie dough (shaped into balls) can be frozen for up to 1 month (defrost before baking).
Heat the butter very gently in a pan, or in the microwave, until melted, then pour into a large mixing bowl. Add the vanilla extract and both types of sugar and beat until smooth. Mix in the egg.
In a separate bowl, sift the flour, ginger, bicarbonate of soda and a pinch of salt together, then mix into the butter mixture, a spoonful at a time. Feel free to use a free-standing electric mixer for this, as it’s quite a thick mixture.
Add the white chocolate and the dried cranberries to the cookie dough and mix well. Put the dough in the fridge to chill for at least 2 hours.
Line 3 large baking trays with baking paper (or cook in batches, if needed) and preheat the oven to 170°C, fan 150°C, gas 3. Use a spoon to break up pieces of dough (roughly speaking, about 2 tablespoonfuls in size) and roll them between your hands to form balls. Put 4 on each baking tray, leaving plenty of space between each ball in order for the cookies to spread as they cook.
Bake for 15-20 minutes, or until they are lightly golden and crisp at the edges. Leave to cool for 5 minutes on the tray, then allow to cool on a wire rack for 10 minutes – they will firm up as they cool.