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!
This recipe was originally published on 12/1/15. It was updated with new content on 12/9/19.
Kris Kringle Christmas Cookies – Our Favorites!
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.
An Update To These Family Favorite Cookies:
Just by browsing through the comments of this post, you’ll see that this Christmas cookie is totally adored. This is no surprise to me! I have LOVED this cookie recipe for many years. However, the last few times I’ve baked these cookies, they have spread, turned out flat and didn’t yield the results I remembered in the past.
I decided to do some cookie research and lots of cookie baking. It’s a hard life! 🙂 Here’s a rundown of what worked to make these cookies not just delicious, but absolutely irresistible. At the end of the post, you’ll find both recipes. I know lots of you really enjoy the original, so I’m leaving it here. I have added a note about chilling the dough. My previous problems with these cookies could have been that my dough or butter was too warm. Give the updated version a try and let me know which one you like best. 🙂
Ingredients For The Perfect Kris Kringle Cookies
This is a basic cookie recipe with the classic ingredients including butter, sugar, eggs, flour and vanilla. The one thing these cookies don’t contain is baking powder, because baking powder will make the cookies spread too much. I added just a bit of cornstarch to the recipe to make these cookies super soft and chewy. The cornstarch also helps with the spreading issue.
My original Kris Kringle cookie recipe calls for 2 eggs, but my new and improved recipe uses 1 egg and 1 yolk. This keeps the liquid content down, but still produces a lovely rich flavor.
I have found that white granulated sugar causes more spreading of cookies than brown sugar. Using more dark brown sugar and a small amount of white sugar makes these cookies perfectly chewy and less likely to become crispy. Light brown sugar will work fine, but doesn’t have the same depth of flavor that the dark brown sugar has.
Now let’s talk butter. It is important that the butter is not too warm or soft. Really soft butter will definitely make your cookies spread too much. You butter should be cool to the touch, not warm.
Don’t forget the white chocolate morsels or the dried cranberries! The combination here is quite wonderful! You can even add in 1/2 – 3/4 cup chopped pecans.
How To Make Perfect White Chocolate Cranberry Cookies
The instructions below are for my updated cookie recipe. If you’ve had success with the old recipe, you don’t need to change a thing!
-
-
Start by heating the oven to 350 degrees F. Line a large cookie sheet/baking pan with parchment paper or a silicone mat.
-
Beat butter and sugars together in a large bowl with an electric mixer until light and fluffy.
-
Blend in egg, egg yolk, and vanilla. Scrape down the sides of bowl as needed. Add flour, cornstarch, 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. Add a few white chocolate morsels and cranberries to the tops of the cookies for a prettier cookie.
-
Bake for about 9-12 minutes. Your perfect Christmas cookies will bake up light golden brown around the edges, but still soft in the middle. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
-
Can You Freeze Kris Kringle Christmas Cookies?
Kris Kringles are the perfect homemade gift for friends and family. Everyone loves these cookies 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.
How Do You Bake Perfect Cookies?
Line the baking sheet with parchment paper/baking sheets or a silicone baking mat. Either one of these will help the cookies to bake evenly, so I have a perfect batch every time.
Spraying your cookie sheet with nonstick spray causes too much grease, which may cause the cookies to spread. A silicone baking mat is great because it will grip onto the bottom of the cookie dough, and prevent the cookies from spreading too much. These mats also promote even browning.
Allow baking sheets to cool after each batch. Placing cookie dough balls onto a hot baking sheet is most likely going to cause these cookies to spread too much. Always use room temperature baking sheets.
Measure flour correctly. Baking is a science and if you don’t have just the right amount of ingredients you probably won’t have the perfect cookie. Either spoon and level the flour or weigh the flour on food scales.
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!
If you try these Kris Kringle Christmas Cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Kris Kringle Christmas Cookies
Ingredients
- 1 cup butter, softened but still cool to the touch
- 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 + more to add to the tops of the cookies before baking
- 1 cup dried cranberries + more to add to the tops of the cookies before baking
- 1/2 cup toasted chopped pecans (optional) + more to add to the tops of the cookies before baking, if using
Instructions
- Heat oven to 375 degrees 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. If dough does not feel cool to the touch, chill for 30 minutes or longer before baking. This will prevent spreading.
- Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets. Add white chocolate morsels, cranberrries and pecans (if using) to the tops of the cookies for a prettier cookie.
- Bake for about 9-12 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
See the updated version of this recipe below.
White Chocolate Cranberry Cookies
Ingredients
- 3/4 cup butter, room temperature
- 1 cup dark brown sugar (light brown will work)
- 1/4 cup white granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3/4 cup white chocolate morsels + more to add to the tops of the cookies before baking
- 3/4 cup dried cranberries + more to add to the tops of the cookies before baking
Instructions
- Heat oven to 350 degrees F. Line a large cookie sheet/baking pan with parchment paper or a silicone mat.
- Beat butter and sugars in large bowl with mixer until light and fluffy.
- Blend in egg, egg yolk, and vanilla. Scrape down the sides of bowl as needed. Add flour, cornstarch, 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. Add a few white chocolate morsels and cranberries to the tops of the cookies for a prettier cookie.
- Bake for about 9-12 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
We love these but follow your original recipe using just white sugar. They are soft and just the right amount of sweet! We make them every year. Thanks so much for posting!
Is the original recipe still available online? I’ve made them the last 3 years and never had any issues. I veganized them with flaxseed eggs, vegan butter and vegan chocolate chips. I want the original recipe so I can do my substitutions correctly.
I’m so glad that you enjoy the original! You’ll see there are two recipe cards within this post – the top one labeled Kris Kringle Christmas Cookies is the original and the bottom one labeled White Chocolate Cranberry Cookies is the newer version. Enjoy!
Delicious! Baked these for the first time this year and I’m sure they’ll be added to my regular holiday baking from this point forward.
To plump up my rather dried, sad looking cranberries, I boiled them in some water. This made all the difference and is a step I’d definitely recommend. Also, I was out of pecans and used toasted almonds instead.
An excellent and really attractive addition to a holiday cookie tray. Thank you for sharing this!
Yay! Love hearing this! I made them yesterday and they are just my favorite! Did you use the original recipe or the updated version?
These were absolutely delicious. I used your new, updated recipe and subbed dark chocolate for white just because I think white chocolate is too sweet. I also had to bake for closer to 13 mins and they were still nice and soft. Great recipe!
Just made 7 dozen of these and they are amazing!!! I was worried about the sweetness of the white chocolate which I don’t like, but WOW not overly sweet at all!! So yummy. I did have the dough in the fridge for a while as mom came over to make gingerbread, so it was easy to use a scoop with. Love them and they are going in my recipe book!!! Thank you so much!!! 💗
Oh my gosh… that’s amazing!!! So very glad you loved them and thanks so much for leaving feedback!
I made the first recipe last year and they were a hit, but just made and taste tasted ☺ the updated version and they are even better. Absolutely delicious!
Yay!!!! I LOVE hearing that. Thanks so much for giving them a try and taking time to comment!
Can I freeze the dough? I am prepping ahead and freezing different cookie dough recipes for the holidays and I want to know if this dough freezes well.
That should work just fine!
Think I might try these with dried cherries instead of cranberries in one batch–think it will be really good, too!
Sounds amazing!
Became one of my family’s favorites. I added a couple of fist full of dark chocolate chips to the recipe. Delicious!
So glad your family enjoys as much as mine does!
Every year I bake cookies for Christmas,it’s a tradition in our family. The kids look foreword to it every year, they all have there favorites. But this year I came across your recipe and decided to try something different. I have to tell you they were a big hit with everyone! It is now my family’s absolute favorite cookie. Thank you so much we now have a new cookie that will be added to our family tradition!
That is so amazing to hear!! My family is the same way and we all absolutely love these cookies! Thanks so much for taking time to comment!
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!
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!
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!
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?
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 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!
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!
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.
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!
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.
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!
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.
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!
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!
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 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!
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.
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!
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!
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.
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
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!
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!
The flavor of the cookie is very good. However, my cookies came out flat. I could see them raining in the oven, but became flat when I took them out. I don’t think it has anything to do with the recipe. I might have mixed the ingredients for too long or a mistake on my end. Regardless of that, the cookies were soft and chewy and very delicious. Thank you for sharing the recipe.
I’m so happy you enjoyed! You might try chilling the dough for about 30 minutes before baking next time. That will help with spreading. It also could have been that your baking soda wasn’t fresh.
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! 🙂