Kris Kringle Cookies
Celebrate the holiday season with these irresistible Kris Kringle Cookies, a festive blend of rich white chocolate chips, tart dried cranberries, and buttery macadamia nuts. These indulgent cookies are soft, chewy, and bursting with merry flavors that perfectly encapsulate the spirit of Christmas baking. With a quick prep time of just 15 minutes and a short bake, these treats are ideal for holiday parties, cookie exchanges, or cozy nights at home. The combination of creamy sweetness, nutty crunch, and fruity tang makes these cookies a crowd-pleaser for all ages. Add a dash of holiday joy to your dessert table with this simple, one-bowl recipe that’s as delightful to make as it is to share!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup white chocolate chips
- 0.75 cup dried cranberries
- 0.5 cup macadamia nuts, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate mixing bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the white chocolate chips, dried cranberries, and chopped macadamia nuts until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for later enjoyment.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.7 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
