Welcome to a magical baking adventure with our Gideon’s Kris Kringle Cookie Copycat Recipe! We’re excited to share this delightful cookie recipe inspired by the renowned Gideon’s Bakehouse at Disney Springs.
Perfect for the holiday season, these cookies are a festive treat that will bring the enchantment of Walt Disney World right into your kitchen.
Join us as we recreate these famous cookies, promising a delightful blend of flavors and a sprinkle of Disney magic in every bite!
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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Gideon’s Kris Kringle Cookie Copycat Recipe
The Kris Kringle Cookie is a limited edition cookie from the famous Gideon’s Bakehouse in Disney Sprints at Walt Disney World.
The bakery’s rustic charm and tempting selection of sweets make it a top destination for those with a sweet tooth.
Gideon’s offers delicious treats on a first-come, first-served basis, and they often sell out, especially those limited edition baked goods!
Arriving early at their Disney Springs location is wise to snag the best picks from their bakery case.
And for those who can’t visit the Sunshine State, our Gideon’s Kris Kringle Cookie Copycat Recipe lets you recreate the famous cookies in your kitchen!
For more copycat goodness, check out Gideon’s Copycat Peanut Butter Crunch Cookie Recipe on our sister blog, Disney Tips & Trip Reports!
The Kris Kringle Cookie is here for those who have been nice! This complexly flavored White Chocolate Coffee Bean Cookie will fill your spirit with Coconut, Caramel, and Vanilla Bean notes. The bitterness of the espresso balances the sweetness to perfection. It’s topped with coarse sugar crystals harvested from the North Pole!Gideon’s Bakehouse
Making Copycat Kris Kringle Cookies, Step-by-Step!
If you want the quick printable recipe card, scroll to the bottom of this post to print it out. But for all the tips, keep reading!
Number of Servings: 12 Cookies
Prep Time: 35 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Step 1 – Gather Your Ingredients
These cookies have quite a lot of ingredients—many are standard baking ingredients that you may already have in your kitchen:
- Chilled & Dairy – Unsalted Butter, Large Eggs
- Pantry – Salt
- White Granulated Sugar
- Pure Vanilla Extract – Always buy good vanilla; it makes a flavor difference.
- Baking Soda – also known as Bicarbonate of Soda.
- Cornstarch – also known as Cornflour.
- All-Purpose Flour – also known as Plain Flour.
There are a few more specialized ingredients. It is these elements that help to recreate Gideon’s cookies at home:
- Coconut Extract
- Caramel Extract
- Espresso Baking Powder
- Cake Flour – a finely milled flour with lower protein content and less gluten. It is lighter and softer than all-purpose flour. Using it in cookies makes them softer, fluffier, and more cake-like.
- You can make your own cake flour by measuring 1 leveled cup of all-purpose (plain flour), removing 2 tablespoons, and adding 2 tablespoons of cornstarch (cornflour). Sift well before using.
- White Chocolate Chips – you will need a generous amount—6 cups!
- Coarse Sugar Crystals
The complete list of ingredients with measurements is on the recipe card at the end of this post.
Step 2 – Cookie Baking Equipment
If you regularly make baked goods at home, you likely have the tools you need to make these Christmas cookies, which include:
- Electric Mixer – either a standing or hand mixer.
- Rubber/Silicone Spatula
- Fine Mesh Sieve – or Sifter to sift the dry ingredients. You can also use a whisk.
- Mixing Bowls
- Plastic Wrap
- Large Ice Cream/Cookie Scoop – with a trigger button. The scoop helps to get even portions of dough.
- Baking/Cookie Sheet – you will need 2 cookie sheets.
- Parchment Paper – also known as baking paper or greaseproof paper.
- Wire Cooling Rack
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
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Step 3 – Cream Butter and Sugars:
Mix the cold, cubed butter and sugar on low speed using an electric mixer (handheld or standing) for 1-2 minutes.
Increase the speed to medium-high and continue to beat for another 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula.
TIP! Using small cubes of cold butter in cookies gives them a flakier texture.
Step 4 – Add Eggs and Flavorings:
Beat the eggs into the creamed butter and sugar, one at a time, beating well after each addition. Then mix in the vanilla, caramel, and coconut extracts.
Step 5 – Combine Dry Ingredients:
Sift or whisk the baking soda, cornstarch, salt, espresso powder, cake flour, and all-purpose flour into a large mixing bowl to combine.
Step 6 – Form the Cookie Dough: Add the dry mixture to the wet mixture, one cup at a time, mixing until incorporated.
Add half the white chocolate chips to the bowl and mix on low speed until combined. Reserve the other half for later use.
TIP! Mixing the wet and dry ingredients separately, then combining them, ensures that everything is evenly mixed and that the dough doesn’t get overworked, leading to tough cookies—and nobody wants that!
Step 7 – Chill the Cookie Dough:
Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes. You can chill this cookie dough for up to 24 hours, which means they’re great for making ahead!
TIP! The colder the cookie dough, the less likely it will spread when baking and yields a nicer texture.
Step 8 – Preheat and Prep:
Step 8 – Form the Cookies:
Use a large cookie scoop to scoop out 12 portions of dough and form into dough balls with your (cold) hands.
Place six dough balls on each prepared cookie sheet and press the reserved white chocolate chips into the dough, filling in all the gaps. Sprinkle each dough ball with the coarse sugar.
TIP! Do not overcrowd the baking sheet; these cookies are big! Bake in batches if required.
Step 9 – Bake the Cookies:
Bake the cookies on the center rack of the oven for 15 minutes, until golden.
Remove from the oven and leave to cool for at least 15 minutes on the baking sheets before using a spatula to transfer them to a wire rack to cool completely. Although you can enjoy these cookies warm too!
Serve, enjoy, and Happy Holidays!
Give the Gift of Cookies!
Of course, you can make a batch of Kris Kringle cookies to fill up your cookie jar for the festive season.
But why not make an extra batch or two to give as gifts to friends and family, neighbors, or work colleagues?
Storing Leftovers & Freezing
- Storing Leftovers:
- Transfer the cooled cookies to an airtight container and store them at room temperature or in the fridge for 3-5 days.
- Freezing Instructions:
- Place the cooled baked cookies onto a parchment-lined cookie sheet in the freezer for 1-2 hours.
- When frozen, wrap the cookies in plastic wrap and foil, or transfer the cookies to an airtight, freezer-safe container, with a piece of parchment between each one.
- Alternatively, lay flat inside a freezer-safe food bag, squeezing out excess air. You can then stack the bags in your freezer.
- Label with the dish’s name, thawing/reheating instructions, and the date to keep track of your food storage.
- Store in the freezer for up to 3 months.
- Thaw cookies at room temperature for a couple of hours.
- When thawed, you can warm the cookies in a microwave for 15-30 seconds for that “just baked” taste!
- You can also freeze the cookie dough in portions! Cook from frozen, but add a few extra minutes to the cooking time.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Gideon’s Kris Kringle Cookie Copycat Recipe Card
The printable recipe card is below. Any demonstration photos on the recipe card are not printed out to save ink.
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- 1 cup cold unsalted butter, cubed
- 1½ cups granulated white sugar
- 2 large eggs, room temp
- 1 Tbsp vanilla extract
- 1 Tbsp coconut extract
- 1 Tbsp caramel extract
- 2 Tbsp espresso baking powder
- 1 tsp baking soda
- 1 tsp corn starch (cornflour)
- 1 tsp salt
- 1½ cups cake flour
- 1½ cups all-purpose flour (plain flour)
- 6 cups white chocolate chips, divided
- 2 Tbsp coarse sugar crystals
- Mix the cold, cubed butter and sugar on low speed using an electric mixer (handheld or standing) for 1-2 minutes. Increase the speed to medium-high and continue to beat for another 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula.
- Beat the eggs into the creamed butter and sugar, one at a time, beating well after each addition. Then mix in the vanilla, caramel, and coconut extracts.
- Sift or whisk the baking soda, cornstarch, salt, espresso powder, cake flour, and all-purpose flour into a large mixing bowl to combine.
- Add the dry mixture to the wet mixture, one cup at a time, mixing until incorporated. Add half the white chocolate chips to the bowl and mix on low speed until combined. Reserve the other half for later use.
- Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. You can chill this cookie dough for up to 24 hours, which means they're great for making ahead!
- Preheat oven to 400°F/200°C/Gas 6. Line two large baking/cookie sheets with parchment paper and set them aside.
- Use a large cookie scoop to scoop out 12 portions of dough and form into dough balls with your (cold) hands. Place six dough balls on each prepared cookie sheet and press the reserved white chocolate chips into the dough, filling in all the gaps. Sprinkle each dough ball with the coarse sugar.
- Bake the cookies on the center rack of the oven for 15 minutes, until golden. Remove from the oven and leave to cool for at least 15 minutes on the baking sheets before using a spatula to transfer them to a wire rack to cool completely. Although you can enjoy these cookies warm too! Serve, enjoy, and Happy Holidays!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 834Total Fat: 44gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 89mgSodium: 437mgCarbohydrates: 104gFiber: 1gSugar: 78gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Holiday Dinner Party Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Turkey Stuffed Mushrooms
- Soup: Winter Vegetable Soup
- Salad: Roasted Fennel and Grapefruit Salad with Citrus Vinaigrette
- Main Dish: Instant Pot Pot Roast Recipe with Potatoes, Carrots and Green Beans
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Beverage: Cranberry Margaritas
More Cookie Recipes
Want to bake some more cookies? Check out these recipes next:
- Black Forest Cookies
- Holiday Spice Cookies Covered with Powdered Sugar
You’ll find all of our Cookie Recipes here.
The Create the Holidays series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays!
You can check out Create the Holidays (formerly Create Christmas) from 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013, and 2012 for tons of awesome Holiday ideas and inspiration!