Description
These cute and shimmering Santa cookies bring instant Christmas magic! Soft, buttery sugar cookies decorated with sparkly sanding sugar, candy details, and a glittery red hat — just like the picture-perfect holiday treats everyone loves.
Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon milk (optional)
3 cups powdered sugar
2 tablespoons meringue powder
4–5 tablespoons warm water
½ teaspoon vanilla or almond extract
White sanding sugar
Red sanding sugar
Pink sugar pearls
Mini brown pearls or chocolate dots
Red round candy (Sixlet or M&M)
Small amount of red/pink icing
Santa face cookie cutter
Instructions:
Whisk flour, baking powder, and salt in a bowl. (
2 minutes)
Beat butter and sugar together until fluffy. Add egg and vanilla, mixing until smooth. (
4 minutes)
Add dry ingredients slowly until dough forms. Add milk if needed. Shape into a disk, wrap, and chill. (
5 minutes + 1 hour chill)
Preheat oven to 350°F (175°C). Roll dough to ¼ inch, cut Santa faces, and place on lined trays. (
10 minutes)
Bake for 8–10 minutes until edges are set. Let cool completely. (
10 minutes bake + 20 minutes cool)
Prepare royal icing by mixing powdered sugar, meringue powder, water, and extract until smooth. (
5 minutes)
Decorate the hat with icing and red sanding sugar; let set 5 minutes. (
7 minutes)
Add white sanding sugar to the hat trim. (
2 minutes)
Coat beard and mustache area with icing and white sanding sugar. (
4 minutes)
Leave the face area un-iced for the classic look. Add eyes, cheeks, nose, and mouth with candies and icing. (
5 minutes)
Let cookies dry at room temperature until fully set. (
3–4 hours)
Prep Time: 20 minutes | Chill Time: 1 hour | Baking Time: 10 minutes | Decorating Time: 25 minutes | Total Time: 4 hours 55 minutes
Kcal: 210 kcal | Servings: 18 cookies
#SantaCookies #ChristmasBaking #HolidayTreats #FestiveDesserts
Step-by-Step Guide
Follow these detailed instructions for perfect Santa cookies every time. First, ensure your butter is truly softened to room temperature for a fluffy creamed mixture. When adding the dry ingredients, mix on low speed just until the dough comes together to avoid tough cookies. Chilling the dough disk for the full hour is non-negotiable; it prevents spreading. Roll the dough between two sheets of parchment paper for an even 1/4-inch thickness without extra flour. After cutting, carefully transfer shapes to the baking sheet using a thin spatula. For the royal icing, add water one tablespoon at a time until it reaches a thick, pipeable consistency that holds its shape.
Serving Suggestions
Present these shimmering cookies on a festive platter lined with parchment or a red napkin. They pair wonderfully with a mug of hot cocoa or spiced cider. For a beautiful gift, stack them in a clear cellophane bag tied with a ribbon, or arrange them in a decorative tin lined with wax paper. They also make a charming addition to any holiday cookie swap or as a sweet centerpiece on your dessert table.
How-to Summary
In short, you will: 1) Make a simple sugar cookie dough and chill it. 2) Roll, cut into Santa faces, and bake. 3) Prepare a basic royal icing. 4) Decorate the hat and beard with colored sanding sugars. 5) Use candies and a dot of icing to create the facial features. The key stages are proper dough chilling, complete cooling before decorating, and allowing the decorated cookies to dry fully.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the wrapped dough disk can be refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before rolling.
What can I use instead of meringue powder? You can use 2 pasteurized egg whites, but the icing may not dry as hard. For a simple glaze, mix powdered sugar with milk or cream and a little extract.
My sanding sugar isn’t sticking well. What went wrong? This usually means the base layer of royal icing has started to crust. Apply sanding sugar immediately after piping each section before moving to the next.
How should I store the finished cookies? Store in a single layer in an airtight container at room temperature for up to a week. Place parchment between layers if stacking is necessary.
Can I freeze these cookies? You can freeze the undecorated baked cookies for up to 3 months. Thaw and decorate. It’s best not to freeze fully decorated cookies as the sugars can bleed.
Common Mistakes to Avoid
- Skipping the Chill Time: This leads to cookies spreading and losing their Santa shape.
- Rolling Dough Too Thin or Thick: Aim for 1/4 inch. Thinner cookies bake too quickly and burn; thicker ones won’t crisp properly.
- Decorating Warm Cookies: Icing will melt and slide off. Ensure cookies are completely cool.
- Overworking the Royal Icing: Mixing too long can incorporate air bubbles. Mix on low speed once combined.
- Rushing the Drying Time: Not letting the icing set fully before packaging will cause smudging and sticking.
Conclusion
These sparkling Santa face cookies are a delightful project that captures the joy of the season. While the process requires patience for chilling and drying, the stunning, festive results are well worth the effort. By following the step-by-step guide and avoiding common pitfalls, you’ll create edible holiday magic that is sure to impress family and friends. Happy baking and happy holidays!