Santa’s Christmas Cookies

Santa’s Christmas Cookies

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Gel-paste food coloring, optional
  • Royal Icing, recipe follows
  • Edible decorations, such as sprinkles or candy balls, optional

Royal Icing:

  • 1/4 cup meringue powder
  • 8 cups sifted confectioner’s sugar

Santa's Christmas Cookies

Watch how to make this recipe.

Instructions

  1. In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
  2. Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
  4. Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
  5. Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
  6. Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.

Royal Icing (Yields 4 Cups)

  1. Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner’s sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

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Molasses Crinkles

Molasses Crinkles

Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 2 1/4 cup sifted flour
  • 1 teaspoon cinnamon
  • 1 egg
  • 4 tablespoons molasses
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • granulated sugar

Instructions

  • Cream butter and sugar together.
  • Add egg and molasses.
  • Sift together flour, cinnamon, salt, ginger, cloves and mix thoroughly with creamed mixture.
  • Chil dough until able to shape into 1″ balls.
  • Roll in granulated sugar and place 2″ apart on greased cookie sheet.
  • Bake at 350° for 12-15 minutes.
  • Makes 4 dozen.

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Fry Pan Cookies

Fry Pan Cookies

Ingredients

  • 2 eggs
  • 1 1/2 cup dates
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups rice crispies
  • 1/2 cup walnuts, chopped
  • flaked coconut

Instructions

  • Cook eggs, dates, sugar and salt in a frying pan over medium heat for 10 minutes, stirring constantly.
  • Cool and add 1 teaspoon vanilla,  2 cups rice crispies and  1/2 cup chopped walnuts.
  • Form into balls and roll in coconut.

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Potato Chip Cookies

Potato Chip Cookies

Ingredients

  • 4 sticks butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • 3 1/2 cups flour
  • 3/4 cup crushed potato chip

Instructions

  • Cream the butter and sugar together in a bowl.
  • Add vanilla, walnuts, flour and potato chips.
  • Mix well with butter mixture and drop by teaspoonful onto a greased  cookie sheet.  
  • Bake 12-15 minutes at 350°

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