'Tis the season. And if you haven't started your holiday baking yet, there's no time like the present. This simple cookie recipe screams Christmas to me - cranberries and white chocolate - what's not to love? I've been making this one for years and it's always a crowd pleaser!
Kris Kringle Cookies
3/4 cup unsalted butter, brought to room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp pure vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1 cup dried cranberries
- In a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until combined and creamy. (about 3 minutes)
- Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl. Beat again, as needed, to combine.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined.
- Cover tightly and chill in the refrigerator for at least one hour. Chilling helps to ensure that your cookies don't overspread in the oven. Dough can be chilled for up to 4 days.
- Remove chilled cookie dough from the refrigerator. If the dough chilled for longer than 3-4 hours, let it sit at room temperature for about 30 minutes to make the dough easier to scoop and roll.
- Preheat oven to 350 degrees. Line large baking sheets with parchment paper and set aside.
- As the oven preheats, scoop and roll dough into balls (about 1.5 Tbsp of dough each) Dough may be slightly crumbly but will come together as you work it with your hands. Arrange dough balls 3 inches apart on prepared baking sheets.
- Bake for 11- 12 minutes. Cookies should be slightly browned around the edges. The centers will still look soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Cookies will stay fresh covered for up to one week (but they probably won't last that long!)
These cookies make a perfect compliment to all of the chocolate treats you typically bake around the holidays, so make sure to give this one a try!
Whether you’re baking for a holiday cookie swap, filling treat tins for friends and neighbors, or just enjoying an afternoon of goodie baking, these Cranberry and White Chocolate Chip (Kris Kringle) Cookies are sure to become a Christmas favorite you’ll reach for year after year. And here are a few other Harris Sisters favorites you’ll want to try next when you need to impress with a new recipe:
- No Bake Cookies (PLUS the secret to getting them to turn out perfectly every time!)
- Betty Crockers Old-Fashioned Thumbprint Cookies
- Molasses Ginger Cookies with Lemon Icing
- Old-Fashioned Butter Cookies with Sprinkles
- Russian Tea Cakes
- Chewy Triple Chocolate Cookies
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