Kris Kringle Christmas Cookies
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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!
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.
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.
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When baking cookies, I usually line the baking sheet with parchment paper. Parchment paper helps cookies to bake evenly, so I have a perfect batch every time. Recently, I’ve been using a new-to-me product- Reynolds Cookie 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! 🙂
- 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
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Heat oven to 375 F. Line a large baking sheet with Reynolds Cookie Baking Sheets.
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Beat butter and sugar in large bowl with mixer until light and fluffy.
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Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in white chocolate and cranberries.
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Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets.
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Bake for about 9 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
I have successfully made these cookies dairy-free and gluten-free. I left out the white chocolate chips and used Earth Balance Vegan Butter and Bob's Red Mill 1-to-1 Gluten Free Baking Flour. I also used Splenda Brown Sugar Blend to lower the calories and sugar. Using these products, 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 cookies a little smaller and was able to get 40 cookies.
Did you make this recipe?
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Enjoy a few other delicious holiday recipes!
Whole Wheat Chocolate Olive Oil Cake
I found Reynolds Baking Sheets while shopping at Walmart. They were conveniently located on a special display with other Reynolds paper products and were also down the aisle with all brands of paper goods.
Something to think about….
Do you have a favorite Christmas cookie? Of course you do! What is it? Feel free to share a link.
Have you tried using Reynolds Baking Sheets? They’re so handy and make clean-up a cinch! For more great recipes and cooking tips check out Reynolds on Facebook, Twitter and Pinterest!
Happy baking!
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!
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.