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.
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
Heat oven to 375 F. Line a large baking sheet with Reynolds Cookie Baking Sheets.
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.
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.
Enjoy a few other delicious holiday recipes!
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.