I first made these cookies over Easter and drizzled white chocolate over it to make it look like hot cross cookies. These are my favourite cookies to bake because it is easy and absolutely delicious.

I love how cinnamon, white chocolate and cranberries taste together. It’s like the perfect marriage of ingredients. Plus these cookies are crunchy on the outside and soft in the inside. You can never stop at just one piece of cookie!

Cinnamon cookies

Preparation time: 10min
Baking time: 15-20min or when the cookies turn brown

Nutrition per cookie
*One batch makes about 40 cookies

Ingredients

1. 120g butter (room temperature)
2. 100g plain flour
3. 100g wholemeal plain flour
4. 80g brown sugar
5. 80g white chocolate (cut into chips)
6. 20g white chocolate (optional – for the drizzling)
7. 40g dried cranberries (I used Ocean Spray reduced sugar cranberries)
8. 1 egg
9. 1 tsp cinnamon powder
10. 0.5 tsp bi-carbonate soda
11. 0.25 tsp salt

Directions

1. Preheat the oven to 180 degrees (convectional oven)
2. Cream the butter and sugar until light and fluffy
3. Add the egg in and continue to whisk until it form a thick consistency
4. Sieve the flour, cinnamon, bi-carbonate soda, salt into the mixture
5. Add in the white chocolate chips and dried cranberries into the mixture and mix it well to form the dough
6. Place the dough in the cling wrap and put it into the freezer for an hour, preferably overnight
7. Roll the dough into tiny balls or use a cookie cutter
8. Once that is done, place it into the oven and bake it for 15-20min or when the cookie turns brown
9. Let the cookie cool down on the tray for about 10 min then transfer it to a cooling rack