Best 8 Kris Kringles Recipes

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**Kris Kringle Cookies: A Festive Treat for the Holidays**

Fill your home with the sweet aroma of freshly baked Christmas cookies with our delectable Kris Kringle cookie recipes. These delightful treats are perfect for spreading holiday cheer, whether you're hosting a festive gathering or simply indulging in a cozy baking session. From classic sugar cookies adorned with colorful sprinkles to rich and chewy chocolate chip cookies, our collection offers a variety of flavors to satisfy every craving. Discover the secrets to creating perfect cookies that are crispy on the outside and soft and chewy on the inside. With step-by-step instructions and helpful tips, our recipes make it easy to impress your friends and family with homemade cookies that are sure to become a holiday tradition.

Check out the recipes below so you can choose the best recipe for yourself!

KRIS KRINGLES RECIPE - (4.3/5)



Kris Kringles Recipe - (4.3/5) image

Provided by goldens64

Number Of Ingredients 6

1 cup sugar
1 cup light corn syrup
1 cup peanut butter (creamy or chunky)
6 cups Rice Krispies
6 oz. chocolate chips (1 cup)
6 oz. butterscotch chips (1 cup)

Steps:

  • In a large saucepan, bring sugar and corn syrup to a boil. Stir in the peanut butter and Rice Krispies. Press into a lightly greased 9 x 13-inch pan. Melt the chips together and spread on top when Rice Krispies are cool.

KRIS KRINGLES



Kris Kringles image

I have used this for my cutout cookie recipe for over 35 years. The recipe came from Dorothy Watson who was our church secretary. I make cutouts for all seasons with this recipe. Fall, football season, Thanksgiving, spring, whatever.

Provided by Marsha Gardner

Categories     Cookies

Number Of Ingredients 8

1 c butter (no substitute)
2 c sugar
3 eggs
1 1/2 tsp cream of tartar
1 1/2 tsp baking soda dissolved in 2 tablespoons milk
1 tsp kosher salt
I tsp vanilla extract
5 c flour (about)

Steps:

  • 1. Cream butter and sugar together until thoroughly blended.
  • 2. Add vanilla, milk, baking soda and well-beaten eggs.
  • 3. Sift 3 cups flour with salt and cream of tartar. Add to mixture above. Add more flour as necessary to make dough that is easily handled. Chilling dough will make it still easier.
  • 4. Roll out dough on a floured board or cloth and cut out.
  • 5. Bake on lightly sprayed cookie sheets in 400-degree oven 8-15 according to thickness of cookie.
  • 6. Lift carefully from sheet pan to wire racks to cool.
  • 7. Frost and decorate.

BIG-BATCH KRIS KRINGLE COOKIES



Big-Batch Kris Kringle Cookies image

Make it Santa's best year yet when you leave Big-Batch Kris Kringle Cookies by the tree. With white chocolate, dried cranberries and pecans, this Big-Batch Kris Kringle Cookies recipe is the perfect treat for the holidays.

Provided by My Food and Family

Categories     Festive Recipes

Time 31m

Yield 72 servings, 1 cookie each

Number Of Ingredients 11

2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

Steps:

  • 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.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

KRIS KRINGLE COOKIES



Kris Kringle Cookies image

This recipe is made in our house every year at Christmas. When we cut the cookies out we always include the "Christmas pig" and the "Christmas whale". They are cookie cutters that accidentally got mixed in with the Christmas cutters...so we make use of them anyway!

Provided by Joyd9060

Categories     Dessert

Time 47m

Yield 3 dozen

Number Of Ingredients 9

1 cup butter
2 cups sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
4 1/2 cups flour
2 teaspoons evaporated milk
1 1/2 teaspoons cream of tartar
3 teaspoons vanilla

Steps:

  • Cream butter and sugar, then add eggs.
  • In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
  • Add small bowl contents to creamed contents.
  • Sift flour into mix and combine.
  • Chill.
  • Roll out on floured board.
  • Cut out cookies with cookie cutters.
  • Place on greased cookie sheet.
  • Bake at 400 for 8-12 minutes.
  • Use butter cream frosting to ice.

Nutrition Facts : Calories 1835.2, Fat 68.5, SaturatedFat 40.9, Cholesterol 375.2, Sodium 1709.1, Carbohydrate 278.6, Fiber 5.1, Sugar 134.7, Protein 26.5

KRIS KRINGLE



Kris Kringle image

Yield Makes 1 drink.

Number Of Ingredients 2

4 1/2 ounces medium-dry white wine (such as Liebfraumilch or a Gewürztraminer), well chilled
1/2 ounce kirsch, well chilled

Steps:

  • Into a chilled white-wine glass, pour the white wine. Stir in the kirsch. Serve.

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

KRIS KRINGLE BREAD PUDDING



Kris Kringle Bread Pudding image

Topped with a sour lemon sauce, this light, fluffy bread pudding is flecked with orange zest and studded with dried fruits, including prunes and apricots. For a festive holiday gift, wrap each bowl in colorful cellophane, then attach a gift card that includes instructions for serving and storing the pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Yield Makes 2 puddings

Number Of Ingredients 13

Unsalted butter, softened, for bowls
3/4 cups vanilla sugar or granulated sugar, plus more for sprinkling
1 1/3 cups Armagnac or other brandy
7 ounces assorted dried fruit, such as peaches, apricots, and pears
7 ounces pitted prunes
5 cups heavy cream
2 cups half and half
2 cinnamon sticks
2 vanilla beans, split lengthwise and seeds scraped to loosen
Finely grated zest of 1 orange
12 large egg yolks
2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes
Sour Lemon Sauce, for serving

Steps:

  • Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring Armagnac, dried fruit, and prunes to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruit has softened and absorbed the liquid, about 10 minutes. Coarsely chop fruit.
  • Bring cream, half and half, vanilla sugar, cinnamon, vanilla beans and seeds, and zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
  • Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pass custard through a fine sieve into a large bowl; discard solids.
  • Preheat oven to 350 degrees. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with vanilla sugar. Place a parchment round in water to dampen and transfer to top of pudding bowl to cover. Use a rubber band to secure, and tie with kitchen twine. Repeat process with second bowl. Let stand until bread has soaked up liquid, about 20 minutes.
  • Set bowls in deep roasting pan. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature, with sour lemon sauce. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.

KRIS KRINGLE COOKIES



Kris Kringle Cookies image

From the Yahoo Food website. Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit at the holidays. Variations: Prepare as directed, replacing 6 of the white chocolate squares with 6 squares semi-sweet baking chocolate. Or, substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

Provided by Veghead

Categories     Drop Cookies

Time 31m

Yield 1 cookie, 72 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 (6 ounce) packages white baking chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

Steps:

  • Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
  • Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
  • Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Tips for Making Kris Kringles:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cookies. Look for fresh, organic ingredients whenever possible.
  • Don't overmix the dough. Overmixing can make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Kris Kringles are a delicious and festive holiday treat that are sure to be a hit with everyone who tries them. With a little planning and effort, you can easily make these cookies at home. So what are you waiting for? Get baking!

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