santa claus cookies

★★★★★ 1 Review
DomesticGoddess avatar
By Cindi M Bauer
from Marshfield, WI

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

★★★★★ 1 Review
serves About 2 dozen cookies (Mine yielded: 27 cookies)
cook time 10 Min
method Bake

Ingredients For santa claus cookies

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

How To Make santa claus cookies

  • 1
    Mix granulated sugar, shortening, milk, lemon peel and egg.
  • 2
    Stir in flour, baking powder, baking soda and salt.
  • 3
    Heat oven to 400 degrees.
  • 4
    Shape dough into 1-1/4 inch balls.
  • 5
    Place 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.
  • 6
    Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.
  • 7
    Spread cookie with small amount of Creamy Frosting.
  • 8
    Sprinkle top third of cookie with red sugar (to make Santa's cap).
  • 9
    Press on miniature marshmallow for tassel of cap.
  • 10
    Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.
  • 11
    Sprinkle bottom third with either flaked or shredded coconut, for the beard.
  • 12
    Frost and decorate each cookie before starting another.
  • 13
    Creamy 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.)
  • 14
    Note: 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.
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