Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line your baking trays with baking parchment.

When the oven has heated up, scatter the pistachio nuts on a baking tray and pop in the oven for 5 minutes to toast. Remove from the oven and set aside to cool

Put the butter, salt and both of the sugars into a large bowl and, using an electric whisk, mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.

Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.

Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.

Chop the white chocolate and roughly chop the pistachios and cranberries. Add to the mixing bowl and fold in.

Use an ice cream scoop to divide the mixture into balls, roughly 30g each – you should make around 30 cookies.

Roll the top of each cookie dough ball in sprinkles.

Place, spread out, on a baking parchment lined baking tray.

To bake straight away: when you are ready to cook your cookies, place them spread out on a baking sheet – I get 5 - 6 per sheet, depending on the size of the baking sheet. 

Baking one tray at a time: bake in a pre-heated oven for either 10 – 12 minutes. (I cook mine for 11 minutes.)

Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.

(So for one tray I cook for 11 minutes and 2 trays for 6 minutes, swap the trays and then another 6 minutes = 12 minutes on total.)  

The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle.

Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

To bake later: cover with cling film and refrigerate until you are ready to cook them. Follow the same instructions as above.

If you want to freeze any, before cooking, now is the time: cover with cling film and place in the freezer. As soon as the dough balls are solid, they can be transferred into labelled freezer bags or containers.