12 Days of Christmas Cookies: #3 Kris Kringle Cookies

Kris Kringle Cookies – can you get more Christmasey than that?

I added my sparkly red infinity scarf in the background to make it even a little more festive:) These fabulous drop cookies have dried cranberries, white chocolate chips and walnuts (or your nut of choice.)

I started making these the Christmas after we got married and they’ve been a staple every since. This recipe makes a giant batch of cookies that you can eat, give, share and still have some left over!

Big Batch Kris Kringle Cookies

from Kraft Recipes

Ingredients:

• 1 c. butter, softened
• 1 c. sugar
• 1/2 c. packed brown sugar
• 2 eggs
• 1 T. vanilla
• 2-1/4 c. flour
• 1 t. baking soda
• 1/2 t. salt
• 2 c. white chocolate chips
• 2 c. chopped walnuts, pecans or another nut (you can toast them if you want!)
• 2 cups dried cranberries (I use craisins)

Directions:

1. Preheat oven to 375 degrees.
2. Beat butter and sugars in a large bowl until light and fluffy. Beat in eggs. Mix in vanilla.
3. Sift flour, baking soda and salt together. Add to batter and mix until just combined.
4. Stir in white chocolate chips, craisins and walnuts.
5. Use a cookie scoop or roll the dough into a small bowl. Drop onto cookie sheet. Bake at 375 for 9-11 minutes. Cool on baking sheets for 3-5 minutes, then move to wire rack to cool completely.