:max_bytes(150000):strip_icc()/2857671-c1d4d4754b9c464999ec035893728ec8.jpg)
These Santa Claus cookies are super cute, easy to make, and so much fun to decorate with the kids!
You can make bakery-worthy Santa cookies at home and it's easier than you think! You'll come back to this Santa cookie recipe year after year.
Santa Cookies Ingredients
These are the ingredients you'll need to make this fun, festive Santa cookie recipe:
· Flour: This cute Santa cookie recipe starts with all-purpose flour.· Baking powder: Baking powder acts as a leavener, which means it helps the cookies rise.· Salt: A pinch of salt enhances the flavors of the other ingredients, but it won't make them taste salty.· Sugar: You'll need 1 ½ cups of white sugar.· Butter: Two sticks of butter add moisture and richness.· Eggs: Eggs lend even more moisture. They also act as a binder, which means they help hold the dough together.· Extracts: Vanilla and almond extracts enhance the overall flavor.· Cooking spray: Make sure to spray your baking sheet with cooking spray so the cookies don't stick.· Icings: You'll need red and white cookie decorating icings.· Candy: Make Santa's eyes with mini chocolate morsels and his nose with red candy-coated pieces.· Whipped topping: Use a can of store-bought whipped cream to make Santa's beard.
How to Make Santa Cookies
You'll find the full, step-by-step recipe below, but here's a brief overview of what you can expect when you make these Santa cookies:
1. Make the dough: Combine the dry ingredients in one bowl and the wet ingredients in another. Add the dry mixture to the wet mixture, cover, and chill.2. Roll and cut the dough: When the dough is firm enough to handle, roll it out on a floured surface. Use a prepared cookie cutter to cut the dough into Santa shapes.3. Bake the cookies: Transfer the shaped dough to a prepared baking sheet. Bake in the preheated oven until golden brown.4. Decorate the cookies: Follow the detailed instructions below to decorate the cooled cookies with the icings, candies, and whipped toppings.
How to Store Santa Cookies
Since these cookies are decorated, you'll need to store them in a single layer. Place them in a shallow, airtight container and store them at room temperature for about three days. To ensure the cookies stay soft, add a slice of white bread to the container. It'll absorb the dry air instead of the cookies.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- Non-stick cooking spray
- 2 (7 ounce) pouches red decorating cookie icing
- 2 (7 ounce) pouches white decorating cookie icing
- 22 red candy-coated chocolate pieces
- 44 semisweet chocolate morsels
- Whipped Topping
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until 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.
Step 5
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 whipped cream 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 an airtight container up to 2 weeks.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat28g | 35% |
| Saturated Fat15g | 73% |
| Cholesterol41mg | 14% |
| Sodium232mg | 10% |
| Total Carbohydrate77g | 28% |
| Dietary Fiber3g | 10% |
| Total Sugars58g | |
| Protein5g | |
| Calcium37mg | 3% |
| Iron3mg | 15% |
| Potassium238mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7968770_3-Ingredient-Sugar-Cookies_thedailygourmet_2x1-ee258d687c794a5cab038312965768ba.jpg)
:max_bytes(150000):strip_icc()/7376623-Easter-Sugar-Cookies-mfs-Beauty-1X2-83239bc7f68a4bd580f92e6da3d12f37.jpg)
:max_bytes(150000):strip_icc()/stained-glass-cookies-ddmfs-1x2-078-3f295cb2f12f451a9c2904880b427eef.jpg)
:max_bytes(150000):strip_icc()/Screen-Shot-2021-07-26-at-10.43.04-AM-47c0991e88df41dd8a7da21b11f2d29f.png)
:max_bytes(150000):strip_icc()/ar_placeholder-6681e9afa32045a78d8f2632de8b28b7.jpg)
Leave feedback about this