Description
These Jolly Santa Cookies are festive and fun holiday treats made from a soft, colorful sugar cookie dough. The cookies are shaped creatively to resemble Santa Claus, decorated with mini chocolate chips, red mini M&Ms, and a fluffy cream cheese butter frosting. Perfect for holiday parties or gifting, these cookies bake to a light golden perfection and are sure to delight both kids and adults alike.
Ingredients
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1–2 teaspoons red food coloring
- mini chocolate chips (for eyes and buttons)
- mini holiday M&Ms (for Santa’s nose)
Frosting
- 1 stick (1/2 cup) salted butter, at room temperature
- 2 ounces cream cheese, at room temperature (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter, granulated sugar, and vanilla extract until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step ensures a tender cookie texture.
- Add Egg and Dry Ingredients: Beat in the egg until fully incorporated. Then add the flour and kosher salt, beating until the dough forms a ball. Be careful not to overmix.
- Color the Dough: Remove 1 cup of the dough and set it aside (this will remain plain). Add 1 teaspoon of red food coloring to the remaining dough, mixing well. Add more red food coloring if you want a deeper color, remembering the color will darken with time.
- Shape the Cookie Pieces: From the red dough, make one 1-inch ball (body) and five 1/2-inch balls (arms and legs). From the plain dough, make one 3/4-inch ball (head) and five 1/4-inch balls (hands and feet). Also, shape the remaining red 1/2-inch ball into a triangle for Santa’s hat.
- Assemble Cookies on Baking Sheets: Place the red 1-inch ball on the baking sheet and flatten it until about 1/2 inch thick. Attach four red 1/2-inch balls as arms and legs around the body. Attach the plain 3/4-inch ball for the head, gently flattening it. Attach the plain 1/4-inch balls around the arms and legs as hands and feet. Place the red triangle hat on top of the head. Repeat with remaining dough, spacing cookies 2 inches apart. Add mini chocolate chips for eyes and buttons.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are lightly golden around the edges. Remove from oven and allow to cool completely on the baking sheet.
- Prepare the Frosting: In a stand mixer bowl, whip the butter and cream cheese together until very light and fluffy, about 3 to 4 minutes. Add powdered sugar and vanilla extract, beating until the frosting is smooth and whipped, about 2 more minutes.
- Decorate the Cookies: Transfer half the frosting to a piping bag fitted with a small tip or use a ziplock bag with a tiny corner snipped off. Pipe frosting around Santa’s face, arms, and legs. Add a small dot of frosting on the tip of the hat, then place one red mini M&M on Santa’s face as his nose. Let the frosting set before serving.
Notes
- For best results, use room temperature butter and egg to ensure smooth dough mixing.
- Red food coloring intensity can be adjusted to your preference; remember that the color deepens as it rests.
- The cream cheese in the frosting is optional but adds a tangy richness that complements the sweetness.
- If you don’t have mini M&Ms or chocolate chips, you can substitute with small candies or colored sprinkles.
- Make sure cookies cool completely before frosting to prevent melting the frosting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
