Rating: 4.5 stars 4.5
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These Santa cookies are super cute, easy to make, and so much fun to decorate with the kids!

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
20
Yield:
20 cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder, and salt in medium bowl; set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.

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  • Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.

  • Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1 inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.

  • Bake in the preheated oven until the edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

  • Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip just before serving.

Tips

Royal Icing may be used in place of the purchased cookie icing, if desired. To make the icing, stir together 2 tablespoons meringue powder and 1/4 cup warm water until powder dissolves; mix in 3 cups confectioners' sugar. Tint with food coloring for desired color. Icing may be refrigerated in air-tight container up to 2 weeks.

Nutrition Facts

547 calories; protein 4.5g; carbohydrates 77.4g; fat 27.6g; cholesterol 41mg; sodium 231.5mg. Full Nutrition
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