These Santa cookies are perfect for Christmas! Make these sugar cookies – that look like jolly St. Nick – for holiday gifting or parties.
But there’s a reason for it.
My mom was so traumatized by her own discovery that Santa wasn’t real that she didn’t want her own kids to go through that. Apparently it was a very embarrassing situation, so we’re talking about preventing generational trauma here!
The thing about that is, I’m totally fine with not having Santa history, and knowing where the gifts came from. The “holiday magic” (for me) comes from the Christmas crafting, making cute cookies, checking out lights, and decorating.
I even incorporate Santa Claus into things that I make, because he’s still the holiday’s most popular guy. This year it was Santa cookies! Aren’t they the cutest things you’ve ever seen?
They are PERFECT for cookie exchanges. You will hear “oohs and ahhs.” Maybe squeals.
And you won’t believe how easy they are to make. It’s a very easy sugar cookie recipe with a delicious buttercream frosting and sprinkles. And the best part is that the decorating is simple due to the star cookie cutter! You gotta love it.
Before you dive in, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the Santa cookie recipe.
Tips for Making Delicious Cookies
Here’s what I always make sure to pay attention to.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).
Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.
Bring Cold Ingredients to Room Temp
Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.
Chill the Dough
Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.
Look for Golden Edges
Unless the recipe says otherwise, the edges of the cookies should turn a golden brown while the center remains slightly soft. This balance ensures a chewy texture without overbaking.
Cool Before Transferring
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.
Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these Santa Claus cookies.
- All-purpose flour – 4 cups (480 grams)
- Cornstarch – 4 T
- Salt – 1/4 teaspoon
- Unsalted butter – 1 cup (226 grams) (room temperature)
- Granulated sugar – 1 1/2 cup (300 grams)
- Eggs – 2
- Vanilla extract – 1 T
- Unsalted butter, room temp – 1/2 cup (100 grams)
- Icing sugar – 2 cups (250 grams)
- Vanilla extract – 1 teaspoon
- Fresh cream – 1-2 T
- Red color sanding sugar and sprinkles and pearls
- Mini chocolate chips
Don’t forget your star cookie cutters!
After the cookies are made, you can keep them in an airtight container at room temperature for up to a week. They’ll last a few weeks in the refrigerator.
You can also freeze them in an airtight container for up to six months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable recipe for these cookies below:
- 4 cups all-purpose flour
- 4 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1/2 cup unsalted butter, room temp
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 1 - 2 Tablespoons fresh cream
- 36 mini chocolate chips
- Red color sanding sugar, sprinkles and pearls
Make the Cookies
- Preheat the oven to 350 F and line your baking tray with parchment paper; set aside.
- Take a large bowl and add the flour, cornstarch, and salt, and keep aside.
- Beat the butter and sugar on medium-high, scraping down the sides until the mixture turns light, creamy, and fluffy (2-3 mins).
- Add the eggs and vanilla extract to the mixture. Beat until incorporated well.
- Add the flour mixture to the butter mixture in batches and mix until the dough is formed (the dough should pull away from the sides of the bowl).
- Flatten the dough and wrap it with a cling wrap and refrigerate for at least an hour.
- Once chilled, roll out the dough on a lightly floured surface to 1/4-inch thickness and cut out cookies using a star-shaped cookie cutter.
- Place the cutouts on the prepared baking tray and bake for 10-12 min in a preheated oven. Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
- In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy.
- Add vanilla extract, a T of fresh cream, and sugar (in batches) and beat until you get a smooth and fluffy consistency (5-6 min).
- Put an open star icing tip into the piping bag and fill it with prepared frosting. Keep it aside.
Decorate the Cookies
- Fill small bowls with sprinkles and pearls for decorating the cookies.
- Take a cookie and apply a thin layer of frosting using a butter knife, leaving a portion on top without the frosting for Santa's face.
- Sprinkle or press down the red sugar sprinkles on the cookie. Shake off the excess.
- Stick mini chocolate chips using some frosting to make Santa’s eyes. Use the piping bag to pipe buttercream and create a beard. Lastly, add one red color sugar pearl to make the nose. Let frosting set before serving.
Serving Size:1 cookie
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 149mgCarbohydrates: 42gFiber: 1gSugar: 18gProtein: 4g
If you enjoyed these Christmas cookies, I’d love for you to check out these other posts:
Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Brownie Chocolate Chip • Buckeye • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Linzer • Circus Animal • Cotton Candy • Easter M&M • Funfetti • Ginger Molasses • Halloween M&M • Heath Bar • Lemon Blueberry Thumbprint • Lemon Cream Cheese • Lemon Shortbread • Nutella Stuffed • Oatmeal Chocolate Chip • Paleo Shortbread • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Red Velvet Thumbprint • Reese’s Pieces • Ritz S’mores • Rolo • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry • White Chocolate Snickerdoodles