Description
Santa Sugar Cookies
Ingredients:
For the Cookies:
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
For the Royal Icing:
3 cups powdered sugar
2 tbsp meringue powder
5 tbsp water
Red and black food coloring
Edible glitter and sugar pearls (for decoration)
Instructions:
Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Mix in egg and vanilla. Gradually add dry ingredients and mix until a dough forms. Roll out dough to ¼-inch thickness and cut out Santa-shaped cookies. Bake for 10-12 minutes, then let cool completely.
For royal icing, whisk powdered sugar, meringue powder, and water until smooth. Divide into bowls and color some red, leaving the rest white. Decorate cookies with icing, using red for Santa’s hat and suit, white for the beard and trim, and black for eyes. Add sugar pearls and edible glitter for a festive touch. Let dry before serving. Enjoy!
Step-by-Step Guide
1. Prepare the Dough: After whisking your dry ingredients, ensure your butter is truly softened (room temperature, not melted). Cream it with the sugar for a full 3-4 minutes until light and fluffy. This incorporates air for a better texture. When adding the dry mix, do so on low speed just until no flour streaks remain.
2. Roll and Chill: Roll the dough between two sheets of parchment paper to your ¼-inch thickness. Slide the parchment onto a baking sheet and chill the dough for 30 minutes. This prevents spreading and keeps your Santa shapes sharp.
3. Bake with Care: Use the parchment to lift and cut cookies directly on the chilled sheet. Space them 2 inches apart. Bake one sheet at a time on the middle rack for even cooking. The cookies are done when the edges are just barely golden.
4. Master the Icing: For the royal icing, mix on low speed initially to avoid a sugar cloud. Then beat on high for 2 minutes until stiff peaks form. To achieve clean outlines and fills, separate icing into “flood” consistency (thinner, flows smoothly) and “piping” consistency (thicker, holds a line).
Serving Suggestions
Present these festive cookies on a tiered stand for a holiday party. Package them in clear cellophane bags tied with ribbon as heartfelt homemade gifts. Pair them with a mug of hot cocoa or spiced cider. For a creative twist, use them as edible place card holders or ornaments by carefully inserting a loop of ribbon into the icing before it fully sets.
How-to Summary
Make a simple sugar cookie dough, chill, roll, and cut into Santa shapes. Bake until set. Prepare royal icing, divide and color portions red, white, and black. Outline and flood the cookies to decorate Santa’s hat, suit, beard, and eyes. Embellish with edible glitter and sugar pearls. Allow icing to dry completely before storing or serving.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be wrapped tightly and refrigerated for up to 3 days or frozen for a month. Thaw in the refrigerator before rolling.
What can I use instead of meringue powder? You can use 2 large egg whites, but this creates a non-drying, softer icing and is not recommended if you need to stack the cookies.
How do I store decorated cookies? Store in a single layer in an airtight container at room temperature for up to a week. Place parchment between layers if necessary.
My icing is too runny/thick. How do I fix it? For runny icing, add more sifted powdered sugar. For thick icing, add water one drop at a time until it reaches your desired consistency.
Can I freeze the decorated cookies? It’s not recommended, as freezing can cause the colors to bleed and the icing to become sticky upon thawing.
Common Mistakes to Avoid
Avoid using melted butter, which causes cookies to spread. Do not skip chilling the rolled dough. When baking, avoid over-baking; the cookies should not brown on top. When making icing, ensure all utensils are completely grease-free, as any fat can prevent the meringue from forming peaks. Finally, don’t rush the decorating—let each icing color dry slightly before adding adjacent colors to prevent bleeding.
Conclusion
Creating these Santa Sugar Cookies is a joyful holiday project that yields delicious and impressive results. By following the detailed steps, avoiding common pitfalls, and adding your own creative flair with decorations, you can produce a festive treat that captures the spirit of the season. Perfect for sharing with loved ones, these cookies are sure to become a cherished part of your holiday traditions. Happy baking and decorating!