COOKIES SANTA RECIPES

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EASY SANTA COOKIES RECIPE - BETTYCROCKER.COM



Easy Santa Cookies Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 1 hours 10 minutes

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 , CarbohydrateContent 3 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cookie, SodiumContent 180 mg

EASY SANTA COOKIES RECIPE - PILLSBURY.COM



Easy Santa Cookies Recipe - Pillsbury.com image

Decorated in 3-D with frostings and coconut whiskers, these santas are edible art!

Provided by Pillsbury Kitchens

Total Time 2 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 34

Number Of Ingredients 10

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 to 3 tablespoons milk
2 to 3 drops red food color
68 semisweet chocolate chips (about 1/4 cup)
34 red cinnamon candies
2/3 cup coconut
34 miniature marshmallows

Steps:

  • In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
  • Heat oven to 350°F. Cut dough into 34 (1/4-inch) slices. On ungreased cookie sheets, place slices 3 inches apart.
  • Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
  • In small bowl, beat powdered sugar, butter and enough milk until smooth and spreadable. In small bowl, place half of frosting. Add red food color; stir until blended.
  • Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts : Calories 120 , CarbohydrateContent 19 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 14 g, TransFatContent 1 g

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