Cookies recipe

Best Santa Cookies Recipe – How To Make Santa Cookies

PICTURED: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

Here’s a crazy idea that could be brilliant: this year, leave the plate of cookies to Santa Claus in his image. He will love to slip into the fireplace to see his portrait! (Don’t forget the carrots and celery for the reindeer.) Pair Santa Cookies with gingerbread cookies, Christmas cookies and spritz cookies for an epic cookie platter.

These super cute Santa cookies require a Santa shaped cookie cutter. You’ll want to pick one with a generously sized hat so you can decorate it with red icing and sanding sugar. Next, you’ll use buttercream, piped in star-shaped dots, to make his fluffy beard. If you don’t have a star tip, use a zipper bag with a cut corner to create a more wooly, dotted look. It will always be sweet.

Here are some tips to make your cookies as perfect as possible:

• Re-roll scraps of dough only once—no more than that or the dough will become too tough. You can also bake the extras to practice your decorating skills.

• Make sure the cookies are well cooled before baking so that they keep their shape.

• Red buttercream will be easier to work with and smoother if you thin it out a bit more than white (think halfway between buttercream and royal icing).

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Yields:

12

Preparation time:

0

hours

20

minutes

Total time:

1

hour

45

minutes

Cookies

3 bed.

(360 g.) all-purpose flour, plus more for rolling

1 ea.

(2 sticks) unsalted butter, softened

1 ea.

(200 g.) granulated sugar

1 C.

pure vanilla extract

Buttercream Frosting

1 ea.

(2 sticks) unsalted butter, softened

5 ch.

(570 g.) powdered sugar

1/2 tsp.

pure vanilla extract

Red food coloring, red sanding sugar and mini red and brown M&M’s, for decoration

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Cookies

  1. In a large bowl, whisk together flour, baking powder and salt. In another large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until fluffy and light in color, about 2 minutes. Add egg, milk and vanilla and beat on medium speed until well blended. Gradually add the dry ingredients and beat until just combined.
  2. Divide the dough in half and place half between 2 pieces of lightly floured parchment paper. Roll into a small round 1/4 inch thick. Transfer to a large baking sheet. Repeat with the rest of the dough. Refrigerate until firm, about 30 minutes.
  3. Preheat the oven to 350° and line 2 large baking sheets with parchment paper.
  4. Cut out dough shapes with a 4 1/2-inch Santa cookie cutter. Transfer to prepared baking sheets, spacing 1 inch apart. Freeze 5 minutes.
  5. Bake cookies until edges are lightly browned, 8 to 10 minutes. Let cool completely.

Frosting & Assembly

  1. In a large bowl, using an electric mixer on medium speed, beat butter until creamy, 1 to 2 minutes. Add powdered sugar and beat on low speed until smooth. Add milk, vanilla and salt and beat until well blended.
  2. Transfer two-thirds of the buttercream to a piping bag or resealable plastic bag fitted with a small star tip. Whisk a few drops of red food coloring into the remaining buttercream.
  3. Using a small offset spatula, spread red buttercream on top of the cookies to create the hat. Dip in sanding sugar, press to smooth and adhere.
  4. Using short piping strokes, pipe stars of white buttercream onto the cookies to create a beard and a ball on each cap. Press 1 red M&M in the beard for a nose. Using small amounts of buttercream, attach brown M&M’s to each cookie to create eyes.

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