Big-Batch Kris Kringle Cookies - Kraft Recipes Top
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Big-Batch Kris Kringle Cookies

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Total Time

72 servings, 1 cookie each

Give Santa some Big-Batch Kris Kringle Cookies! Everyone will love these Kris Kringle cookies studded with white chocolate, dried cranberries & pecans.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Special Equipment Needed

Size Wise

You'll know it is a special occasion when the aroma from this special treat fills the house.


Prepare as directed, replacing 6 oz. white chocolate with 6 oz. BAKER'S Semi-Sweet Baking Chocolate. Or, substitute chopped PLANTERS Walnuts or PLANTERS Slivered Almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Freezing Cookie Dough

Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For slice-and-bake cookies, shape dough into logs, double wrap in plastic wrap and freeze until ready to use. Then, just thaw, slice and bake. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake. For cut-out cookies, pat dough into a disk, double wrap in plastic wrap and freeze. When ready to bake, just thaw the dough, roll out, cut into shapes and bake as directed.

How to Freeze Cookies and Brownies

Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.


  • 72 servings, 1 cookie each

Nutritional Information

Serving Size 72 servings, 1 cookie each
Calories 110
Total fat 6g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 60mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 10g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from So, I halved the recipe and followed it exactly from there. So, I halved the recipe and followed it exactly from there. The taste of the cookies was pretty good, but they spread WAY too much. The edges got burned on the first batch when only in the oven for 9 min. The next batch, I was able to save from burning by cooking at lower temp for less time, but still just too thin and too chewy. They did not look like the picture, and they fell apart easily.
Date published: 2005-12-23
Rated 5 out of 5 by from I made this recipe for a company lunch. I made this recipe for a company lunch. I didn't have any butter so I used butter flavored shortening instead of butter. My husband told me not to forget this recipe and everyone at work raved about them. I also used bread flour, because I didn't have any AP flour either. I wasn't very prepared to bake, but the substitutions worked out great.
Date published: 2009-12-18
Rated 4 out of 5 by from Nice change from the usual Christmas cookie I also did not get 6 dozen but 54 cookies so I had to make another batch...oh darn. They were easy to make and are yummy. I found when I used a dark cookie sheet and parchment paper those cooked much quicker, like 8 mins, compared to a heavy aluminum cookie sheet with parch meant those took the 11 mins. Making them for a cookie exchange. It will be interesting to hear the comments. I have a hand mixer and it was quite challenging but with a large mixer it would be a breeze
Date published: 2016-12-18
Rated 4 out of 5 by from Good solid cookies I halved it, used walnuts and less cranberries and chips. It lacked flavor when warm. They seemed better the next day though they they got harder but still tasted good. I would make these again and adjust to keep them chewy. Not sure why more chips would make a difference in texture.
Date published: 2016-12-25
Rated 5 out of 5 by from 2nd year...made 3 batches still weren't enough These cookies have been a hit with friends, family and co-workers. I use white baking chips for white chocolate. I used Planters roasted pecans last year and roasted my own this year. I did 3 batches for Christmas this year and going to have to do 4-5 batches next year.
Date published: 2016-12-25
Rated 5 out of 5 by from thanks to Kraft I found the best cookie recipe ever. thanks to Kraft I found the best cookie recipe ever. I put some out here at work and they were gone in 20 minutes! I found using a melon baller to give me more even portions. Great for a cookie exchange!
Date published: 2007-12-17
Rated 5 out of 5 by from WOW! WOW! Very good cookies! Everyone loves them. I like big cookies though, so instead of 6 dozen small cookies, I made 3 dozen large cookies! Already made three batches of these! YUMMY!
Date published: 2012-12-04
Rated 5 out of 5 by from I LOVE these cookies! I LOVE these cookies! Use butter, not margerine or the texture is weird, and take the time to toast the pecans. The extra few minutes makes all the difference in flavor.
Date published: 2012-11-26
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