Kris Kringle Christmas Cookies
Rich and buttery Kris Kringle Christmas Cookies are dressed for the holidays with creamy white chocolate chips and sweet dried red cranberries. Seriously, the BEST Christmas cookies!
KRIS KRINGLE CHRISTMAS COOKIES – OUR FAVORITE!
Baking holiday desserts is one of my family’s most beloved Christmas traditions. My VERY favorite cookie to enjoy during the holiday season are these Kris Kringle Christmas Cookies. They’re always the most requested cookies from family and friends with their soft and chewy texture and melt-in-your mouth scrumptious flavor.
CAN YOU FREEZE KRIS KRINGLE CHRISTMAS COOKIES?
Kris Kringles are the perfect homemade gift for friends and family… everyone loves them and the recipe makes a pretty large batch. They also freeze really well. After they’ve completely cooled, I just pop them in a large freezer bag and lay it flat in the freezer, for up to one month. Madelyn and I did some baking on Sunday and I’m freezing the cookies to share with co-workers, a little closer to Christmas.
HOW TO BAKE COOKIES EVENLY & PERFECTLY EVERY TIME
When baking cookies, I usually line the baking sheet with parchment paper or a silicone baking mat. Either one of these will help the cookies to bake evenly, so I have a perfect batch every time. Recently, I’ve been using parchment baking sheets. These baking sheets are pre-cut baking sheets that lay flat.
The baking sheets worked so well! I was able to easily slide the cookies off of the baking sheet without having to use grease or spray. I also definitely appreciated the easy clean-up!
Whether you’re baking cookies for holiday parties, to leave out for Santa, swap with friends, or mail as gifts, one thing is for sure- these Kris Kringles are the cookies for you! Christmas cookies don’t have calories, so bake up a batch of Kris Kringles and enjoy a few too many yourself! 🙂
If you’re looking for other favorite cookies for the holidays, check out some of my other MUST haves! Every Christmas my snickerdoodles, old fashioned no-bake cookies and Grandma’s Special K cookies are on the dessert table!
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You will be on Santa's "nice list" with these scrumptious Christmas cookies! Packed full of yumminess with cranberries and white chocolate, this recipe will make a large batch of cookies that freeze well.
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2-1/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate morsels
- 1 cup dried cranberries
Heat oven to 375 F. Line a large cookie sheet/baking pan with parchment paper or a silicone mat.
- Beat butter and sugar in large bowl with mixer until light and fluffy.
- Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in white chocolate and cranberries.
- Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets.
- Bake for about 9 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
MAKE DAIRY FREE: I have successfully made these cookies dairy-free. I left out the white chocolate chips and used Enjoy Life Foods dairy-free baking chips (found at most grocery stores and Target. Also use Earth Balance Vegan Butter.
MAKE GLUTEN FREE: I have successfully made these cookies gluten-free by using Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
LOWER CALORIE COOKIES: To improve the nutritional profile, I like to use Splenda Brown Sugar Blend in place of the sugar, to lower the calories and sugar. Using the Splenda blend, leaving out the chocolate chips altogether and using the above mentioned gluten free flour, the nutritional information is as follows: 83 calories, 3.6g fat, 1g sat. fat, 0mg cholesterol, 101.2mg sodium, 11.6g carbs, .4g fiber, 4.4g sugar, .4 protein (I made the cookies a little smaller and was able to get 40 cookies.)
FREEZER OPTION: I like to make these ahead of the holidays and store them in the freezer. After they’ve completely cooled, I just pop them in a large freezer bag and lay it flat in the freezer, for up to one month, possibly longer.
Did you make this recipe?
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Thank you! Now that I know I can eat as many Christmas cookies as I want, I’m definitely trying these today. They look delicious! #client
Thanks, Alicia! You definitely should give them a try! 🙂
These look wonderful! When I was still eating gluten, I was able to enjoy my daughter’s cranberry/ white chip scones that she made at Christmas. In fact, she got lots of orders for those during that time as well. I think I’ll try making these, although I will not have the pleasure of enjoying them, but I’m sure they’ll be enjoyed by those who can indulge! Thanks for sharing! One of the treats that my mother-in-law always made,that I remember esepcially enjoying, and now my son makes them, is the chocolate covered peanut butter balls! Yum! I’ll be making a gluten free spice carrot cake with dairy free topping for me, so at least I’ll have something that I can eat for dessert this Christmas! Merry Christmas to you!
We love chocolate peanut butter balls too! I bet Bob’s Red Mill 1-to-1 gluten free flour mix would work great in the cookies. Might be worth a try. Either way I know someone will be sure to enjoy them! Thanks so much for your comment and Merry Christmas to you!
These look GR8! They will be my newbies for this Xmas. I’m thinking of adding some orange zest to it, as I love orange & cran together! TY! Merry Christmas!
That sounds delish!
I haven”t seen any unsweetened dried cranberries–did you use the craisin style dried cranberries?
You can find the unsweetened cranberries at Trader Joe’s. But I’ve also used the Craisins and they work just as well. Enjoy!
That’s what I use.. I dice then smiler for my kids
The cookies came out wonderful! How do you store them, once they are cooled? Is an airtight container the best option?
So glad you’re enjoying them! I store them in a ziplock baggie. I’ve also made them well before Christmas and froze them in a ziplock baggie and it worked fabulously. Just take out what you want to eat, to thaw for about 20 mins or so.
Have you ever added pistachios to these cookies??
I’ve added about 1/2 to 3/4 cup chopped pecans and it was delicious. Try adding pistachios instead… I bet that would be awesome. Let us know, if you give it a try!
These are yummy, but the yield is off. I used my leveled 2-Tablespoon scoop to drop the cookies, and got exactly 23 huge cookies. I chilled the dough for an hour, trying to keep them from spreading too much, so they took about 12 minutes to bake. Next time I’m use my 1-T. scoop for smaller cookies/greater yield. But, as I said… delish! Also – These have 1/2 cup less sugar than Tollhouse cookies – yay! Thanks!
I’m so glad you enjoyed them! I’m going to be making these again soon, so I will definitely check the yield out again. Thanks so much for your comment!
My cookies spread into each other and came out sooo thin. Do you know what I could have done wrong? I tried to follow the directions very carefully.
I’m so sorry, Sue. Did you cream the butter and sugar until nice and light? Also, was your butter melted instead of just being soft? If your dough became too warm before baking this also could have resulted in spreading. If you’re up for giving it another try, you might try popping the batter in the fridge for about 30 mins.
I substituted dried apricots, left out chocolate. Made dimples in cookies and added 1/2 tsp apricot jam. Great summer version.
I love it!! Thanks so much for sharing your idea!
I need to make 4 dozen got Cookie exchange
HOw many can I get on cookie sheet.
I’m so sorry, Carol, but I really don’t remember. By looking at the picture in the post of the cookie dough on the cookie sheet, I would guess about 17 or so. Hope you enjoy!
I’m thinking about making this cookie for my cookie exchange. Has anyone ever tried to use dark chocolate chips instead of white. Just a thought. Also, thanks for all the comments (and responses); very helpful. Looking forward to enjoying this recipe .
Hi Donna, I have actually made this cookie using dark chocolate chips and it was fabulous! Hope you enjoy!
Found this recipe a year ago, one of my favorite holiday cookies to make. I have a batch baking right now. Thank you for this wonderful recipe. Many blessing this holiday season!
That is so wonderful to hear!! This one is a family favorite for us too! Happy holidays!
Does the normal recipe call for white sugar or brown?
I believe the original recipe from Kraft calls for 1 cup granulated sugar and 1/2 cup brown sugar. The recipe is plenty sweet with 1 cup white sugar.
I was searching for a change from my usual pumpkin cookies, my hubbies favorite, and found your recipe.
Baked a batch last night. They came out delicious but they needed 12 minutes in the oven. He loved them.
Will share with neighbors after enjoying one with my am coffee 😋.
Yay! I’m so glad you guys enjoyed! I actually have plans to make them this weekend – can’t wait!
Love these cookies but my cranberries do not come out red like in your picture. What am I doing wrong? Mine look more like raisens or chocolate chips 🙁
Glad you enjoyed! It’s probably just the brand of cranberries you’re using. I honestly don’t remember what brand I used for these pictures, but it was probably craisins from Ocean Spray.
Hi. I’ve also made these cookies by including dried blueberries. Red white, and blue cookies! Yum!
Love it! What a great idea for the 4th!
How long do they last without freezing? Thanks so much
I’m not for sure because we eat them up so fast here, but I would guess 1 1/2 to 2 weeks. And if you refrigerate them they will last longer.
Can you use salted butter and omit the salt or does it have to be un-salted?
I’m sure that will work just fine!
I made these today for my church’s Altar Rosary Society meeting tomorrow night. They’re incredibly easy to make and they are delicious! I replaced the white chocolate with chopped walnuts since I had them on hand. I WILL DEFINITELY be making these again!
Awesome! So glad they turned out great for you!! Thanks for taking time to comment!
I have made these the past 2 years and they are beyond amazing! Our favorite Christmas cookie!
They are our favorites too! So glad you love them!
I made these twice. They turned out more cake like then cookie. Where did I go wrong? I thought maybe too much baking soda…so I reduced it by 1/4, still got the same results.
I’m not sure what could be giving you problems. Are you using all-purpose flour? Are you using regular white granulated sugar?
Using these for a Christmas cookie-trade party tonight! Making 140 right now!! Also at the party, we share the recipe, so I’m passing that along too. With proper attribution of course! Merry Christmas!
That’s so awesome! Enjoy… I know you will! Happy Holidays!
Did you use unsalted butter in your Kris Kringle cookies?
I used unsalted. You would probably be fine with salted, just cut the salt down to about 1/4 teaspoon. Enjoy!
I really love these cookies! We make them every year, this year I only had margarine, just if anyone is wondering, they did turn out delicious, but they are more like cake cookies? Kinda pouffy, but not horrible. I suggest only using 3/4 cup of margarine instead of a full cup (of butter) the dough was very wet and I knew they were going to turn out funky, anyways, taste was fine so not complaining!
Thanks so much for your comment! So glad that they worked out great for you!