Kris Kringle cookies came into our house about five years ago when I stumbled across a recipe for them. I am not a huge dark chocolate fan, so when I saw white chocolate plus craisins, I was sold! And now, they’re tradition. Every year my son asks if we’re making Kris Kringle’s. And every year, I wrangle him into helping because, well, cookie making can be messy! Definitely when making more than one different kind!
Now, I have an arsenal of cookie recipes from my grandma. Although Kris Kringle’s are not one of those, they have become a necessity each year, which is why I’m sharing them as my first cookie post this year. Trust me, you want to get behind these cookies!
This year, I decided to shake things up with the old recipe and do something a bit different! So, I added eggnog! Adding eggnog to the mix gives the cookies a smoothly sweet flavor profile with hints of cinnamon, nutmeg, and cloves. It provides such a pleasant taste!
There are two things I do to help ensure the cookies don’t spread. First, I add a tablespoon of cornstarch in with the dry ingredients. Honestly, it’s the only thing I even use cornstarch for anymore. I have tricks for thickening sauces that do not require any cornstarch! The second thing I do is make sure I refrigerate the dough until it’s cold. I’ll either throw it in the freezer for 15 to 30 minutes or into the refrigerator for 30 to 60 minutes.
I started using silicone mats for my baking and they are a game changer. The bottoms of cookies don’t overcook. They don’t stick. And, it also helps prevent the spread of the cookie!
These cookies are super chunky. They’re loaded with white chocolate and craisins. And they are soooo good. I even occasionally eat one for breakfast 🤫. Honestly, these cookies are great any time of the year, but they look quite festive! So, they make a great Christmas cookie.
Let me know if you try them and what you think of the eggnog!
Enjoy!
Big Batch Eggnog Kris Kringle Cookies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes + chill time
- Yield: About 36 cookies 1x
- Category: Baking, Dessert
Ingredients
4 cups flour
½ tsp salt
1½ tsps baking powder
½ tsp baking soda
1 TB cornstarch
1 cup butter, room temperature
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 tsp vanilla extract
1½ cups eggnog
2 cups white chocolate
2 cups craisins
Instructions
In a large bowl or in the bowl of a stand mixer with the whisk attachment, add the butter and sugar. Whisk with the stand mixer or with an electric hand mixer until light and fluffy. Add the eggs, vanilla extract, and eggnog. Continue whisking until thoroughly combined.
In a separate bowl, add the flour, salt, baking powder, baking soda, and cornstarch. Whisk together with a fork until throughly combined. Slowly add the flour mixture into the wet ingredients, whisking until thoroughly combined.
Add the white chocolate and craisins and gently fold in with a rubber spatula. Place the bowl of dough in the refrigerator and let sit until chilled ~ 30 to 60 minutes.
Preheat the oven to 375°F. Line two baking sheets with silicone mats or parchment paper.
Scoop about 2 tablespoons worth of dough in rough circles on the mats, separated by an inch or two ~ you should be able to fit 15 to 18 cookies per sheet. Bake one sheet at a time for 16 to 20 minutes. The cookies will be just a light golden brown and will finish firming up as they cool. Remove and cool on a wire rack. If needed, cool the tray and bake a third tray of cookies.
Store in an airtight container at room temperature ~ good up to two to three weeks if properly stored.
Enjoy!
Keywords: Christmas cookies, Kris Kringle cookies, cookies with craisins, cookies with white chocolate, white chocolate and craisin cookies
