Santa Claus Cookies

Cindi Bauer


Our Christmas just wouldn't be complete w/o these Santa Claus Cookies. The recipe is from my 1982 Betty Crocker Christmas Cookbook.

★★★★★ 1 vote
About 2 dozen cookies (Mine yielded: 27 cookies)
10 Min


1 c
granulated sugar
1/2 c
shortening, or butter flavor shortening
2 Tbsp
1 tsp
grated lemon peel (l omit this, dont really need it)
2 c
all-purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
creamy frosting (see recipe below)
miniature marshmallows
red sugar
milk chocolate, or semi-sweet chocolate chips
red hots cinnamon candies
flaked or shredded coconut


1Mix granulated sugar, shortening, milk, lemon peel and egg.
2Stir in flour, baking powder, baking soda and salt.
3Heat oven to 400 degrees.
4Shape dough into 1-1/4 inch balls.
5Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.
6Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.
7Spread cookie with small amount of Creamy Frosting.
8Sprinkle top third of cookie with red sugar (to make Santa's cap).
9Press on miniature marshmallow for tassel of cap.
10Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.
11Sprinkle bottom third with either flaked or shredded coconut, for the beard.
12Frost and decorate each cookie before starting another.
13Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency. (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)
14Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.