Kris Kringle Christmas Cookies

Kris Kringle Christmas Cookies

Baking leisure desserts is one of my family's most darling Christmas traditions. My Real preferred biscuit to like during the leisure weaken are these Dagger Kringle Noel Cookies. They're always the most requested cookies from phratry and friends with their flaccid and chewy texture and melt-in-your mouth scrumptious sapidity.

Sticker Kringles are the perfect homespun inheritance for friends and family… everyone loves them and the recipe makes a pretty huge heap. They also interrupt rattling intimately. After they've completely cooled, I rightful pop them in a sizable freezer bag and lay it matted in the freezer, for up to one period. Madelyn and I did many baking on Sunday and I'm chilling the cookies to part with co-workers, a slight closer to Yuletide.


  • 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


  1. Heat oven to 375 F. Line a large baking sheet with Reynolds Cookie Baking Sheets.
  2. Beat butter and sugar in large bowl with mixer until light and fluffy.
  3. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in white chocolate and cranberries.
  4. Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets.
  5. Bake for about 9 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.

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