Santas Christmas Cookies Recipes

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SANTA'S SUGAR COOKIES



Santa's Sugar Cookies image

My mom helped me make these yummy treats for Christmas. After we baked the cookies, I had fun dipping them into the melted chocolate and sprinkling on the peppermint candy pieces.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 9

1 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon cream of tartar
Dash salt
1 package (11-1/2 ounces) milk chocolate chips, melted
14 peppermint candies, crushed

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm., Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool., Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 128 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

EASY SANTA COOKIES



Easy Santa Cookies image

These cookies will be the highlight of your holiday cookie tray or the perfect gift for the Santa collector on your list!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 18

Number Of Ingredients 15

1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
2 tablespoons milk
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting
3 tablespoons red sugar
18 miniature marshmallows
36 currants or semisweet chocolate chips
18 red cinnamon candies
3/4 cup shredded coconut

Steps:

  • Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
  • Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 180 mg

SANTA'S SUGAR COOKIES



Santa's Sugar Cookies image

Nonpareils give these cookies an added crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs plus 1 large egg white
2 teaspoons pure vanilla extract
4 cups sifted all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon salt
Nonpareils, for decorating

Steps:

  • Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt. Divide dough in half; wrap in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 3 1/2-inch cutter; transfer cookies to parchment-lined baking sheets. Freeze 15 minutes.
  • Brush egg white over cookies; top with nonpareils. Bake until edges turn golden, 16 to 18 minutes. Let cool on wire racks.

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