There’s something magical about biting into a perfectly soft and chewy Santa Sugar Cookie, its edges just slightly crisp. These festive treats are bursting with rich, buttery flavor and a hint of vanilla, topped with a sweet, melt-in-your-mouth glaze. In under an hour, you can create a batch of these holiday delights, filling your kitchen with the warm, comforting aroma of freshly baked cookies. Whether you’re sharing them with loved ones or savoring them solo, each bite feels like a cozy holiday hug.
With their tender crumb and just the right amount of sweetness, these cookies are a holiday must-have. The smooth glaze adds a glossy finish, while the sprinkles bring a playful crunch. At just 204 calories per cookie, you can indulge guilt-free while enjoying the festive spirit. Perfect for cookie swaps or Santa’s midnight snack, these Santa Sugar Cookies are as fun to make as they are to eat. Let’s bake some holiday joy together!
What You’ll Need for Santa Sugar Cookies
- For the Cookies:
- ▢ 1 cup butter, softened (unsalted recommended)
- ▢ 1 ¼ cups sugar
- ▢ 2 eggs (room temperature works best)
- ▢ 1 teaspoon baking powder
- ▢ 1 ½ teaspoons vanilla extract
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ ½ cup sour cream (plain yogurt can be substituted)
- ▢ 4 cups all-purpose flour (plus extra for rolling)
- For the Frosting:
- ▢ ½ cup butter, softened
- ▢ 3 Tablespoons shortening (or use all butter for a richer flavor)
- ▢ 1 teaspoon vanilla extract
- ▢ 2 ½ cups powdered sugar
- ▢ 1 Tablespoon milk (adjust for desired consistency)
- For Decorating:
- ▢ ½ cup red decorating sugar (for Santa’s hat)
- ▢ ½ cup chocolate chips (for eyes)
- ▢ 40 cinnamon candies (for Santa’s nose)
- ▢ 40 mini marshmallows (for the hat’s pom-pom)
- ▢ 1 cup shredded coconut (for Santa’s beard)
How to Make Santa Sugar Cookies
- Make the Dough: In a large bowl, mix the softened butter, sugar, and eggs until well blended. Add baking powder, vanilla, baking soda, salt, and sour cream, and stir until combined. Gradually add the flour, mixing gently until a soft dough forms. If the dough is too sticky, add a little more flour (1-2 tablespoons at a time). Refrigerate the dough for 30 minutes to make it easier to handle.
- Roll and Cut: Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to about ¼-inch thickness. Use a 2 ¾ – 3-inch circle cookie cutter to cut out the cookies. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for about 9 minutes, or until the edges are lightly golden. Be careful not to overbake—they should stay soft. Let them cool completely on a wire rack before decorating.
- Make the Frosting: In a medium bowl, combine the softened butter, shortening, vanilla, powdered sugar, and milk. Mix until smooth and creamy. If the frosting is too thin, add more powdered sugar; if it’s too thick, add a little more milk.
- Decorate the Cookies:
- Frost each cookie and immediately sprinkle the top third with red decorating sugar to create Santa’s hat. Use a small bowl to help create a rounded edge for the hat.
- Sprinkle the bottom third with shredded coconut to form Santa’s beard. If the frosting dries too quickly, lightly dab a drop of water on the frosting to help the coconut stick.
- Add a mini marshmallow to the tip of the hat for the pom-pom, two chocolate chips for the eyes, and one cinnamon candy for the nose.
- Serve and Enjoy: Let the frosting set for about 15 minutes before serving. Store in an airtight container for up to 3 days.
Perfect Pairings for Your Santa Sugar Cookies
These delightful Santa Sugar Cookies are a hit on their own, but pairing them with a warm cup of hot cocoa or a glass of cold milk can elevate the experience. For a festive touch, try serving them with a side of peppermint ice cream or a drizzle of chocolate syrup. The creamy and cool flavors beautifully complement the sweet and crunchy textures of the cookies.
Time-Saving Tips for Busy Bakers
If you’re short on time but still want to whip up these festive treats, consider preparing the dough a day ahead and refrigerating it overnight. This not only saves time but also enhances the flavor. Additionally, using a pre-made frosting can cut down on prep time without compromising on taste. For quicker assembly, enlist the help of little ones to decorate the cookies – it’s a fun and efficient way to get the job done!
Storage and Freshness Tips
To keep your Santa Sugar Cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you need to store them longer, you can freeze the unfrosted cookies for up to 3 months. When ready to serve, simply thaw at room temperature and decorate as usual. This ensures your cookies remain just as delightful as the day they were baked.
Fun Variations to Try
Experiment with different flavors and decorations to make these cookies your own. Swap out the vanilla extract for almond extract in the dough for a nutty twist. For decoration, try using colored sprinkles or edible glitter to add sparkle. You can also use white chocolate chips for the eyes and dried cranberries for the nose to mix things up while keeping the festive spirit alive.
Essential Equipment Guidance
Having the right tools can make baking these cookies a breeze. A stand mixer or hand mixer is perfect for blending the dough smoothly. A rolling pin and floured surface are essential for rolling out the dough evenly. Don’t forget a circle cookie cutter (around 2 ¾ – 3 inches in diameter) to achieve the perfect Santa shape. These tools will help you create cookies that are as beautiful as they are delicious.
Santa Sugar Cookies
Ingredients
- 1 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 4 cups flour
Frosting
- 1/2 cup butter, softened
- 3 Tablespoons shortening
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- 1 Tablespoon milk
Santa Cookie Decorations
- 1/2 cup red decorating sugar, for the hat
- 1/2 cup chocolate chips, for eyes
- 40 cinnamon candies, for nose
- 40 mini marshmallows, for the hat
- 1 cup shredded coconut, for the beard
Instructions
- Mix butter, sugar, and eggs until well blended.
- Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
- Add flour and gently combine. If too sticky, add just a little more flour and refrigerate for about 30 minutes.
- Roll out dough on a floured surface and cut with a circle cookie cutter (I used a 2 3/4 – 3 inch diameter circle cookie cutter).
- Bake at 350 ℉ for about 9 minutes (you don’t want to overcook them!).
- Frosting: Combine all ingredients and mix well. If it’s too thin, add more powdered sugar and if it’s too thick, add a little more milk.
- Assemble the Cookies: Frost the cookie and immediately after add the sprinkles to the top third of the cookie with red sugar crystals (we held the edge of a little bowl to cover the rest of the cookie while we sprinkled the crystals on and it gave the hat a rounded edge).
- Next, sprinkle the bottom third of the cookie with coconut (and come a little up each edge to meet the hat) to make Santa’s beard. If your frosting dried quickly, you can put a drop of water on your finger and spread it on the frosting- the coconut should stick perfectly after that.
- Place a marshmallow on the end of the hat, the chocolate chips for the eyes, and the red hot for Santa’s nose.