Santa Sugar Cookies
My Aunt Debbie Roper Conner makes these at Christmas every year. I am not sure if this is her recipe, but she uses a santa face cookie cutter and puts the cinnamon candy on the tip of his hat.
My Aunt Debbie Roper Conner makes these at Christmas every year. I am not sure if this is her recipe, but she uses a santa face cookie cutter and puts the cinnamon candy on the tip of his hat.
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 1 tablespoon milk
- 1 1/4 cups sugar
- frosting
- ingredients
- cookies
- 4 cups flour
- 1 cup butter (softened)
- 1 1/2 teaspoons vanilla
- 1/2 cup butter (softened)
- 3 tablespoons shortening
- 2 1/2 - 3 cups powdered sugar (depending on how thick you like it
- santa decorations
- 1/2 cup red sugar crystals (for hat)
- 1/2 cup chocolate chips (eyes)
- 48 cinnamon red hots candies (nose)
- 48 mini marshmallows (for hat)
- 1 cup shredded coconut (beard)
- Carbohydrate 803.825936662009 g
- Cholesterol 1289.07923906349 mg
- Fat 523.595931710082 g
- Fiber 5.09683344252904 g
- Protein 32.4091166657726 g
- Saturated Fat 316.992301791201 g
- Serving Size 1 1 Recipe (2076g)
- Sodium 74912.2823686968 mg
- Sugar 798.72910321948 g
- Trans Fat 35.6943873213698 g
- Calories 7899 calories
Step-by-step
- 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 degrees for about 9 minutes (you don't want to overcook them!).
- 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.
- 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.
Swapping the butter for an equal amount of margarine alters the spread and browning rate of cut-out cookies because vegetable oil spreads differently under heat than dairy fat. Chilling the dough for precisely thirty minutes before rolling firms the butter and relaxes the gluten network, preventing the shapes from warping on the baking sheet. Flour the work surface lightly rather than heavily; excess flour absorbed into the dough creates a tough, dry crumb rather than a tender base. Baking takes about nine minutes at 350 degrees Fahrenheit, but ovens vary significantly. Watch the edges rather than the timer. The bottoms should show just the palest hint of golden color, while the centers must remain matte and completely pale. Pulling the pans early ensures a soft interior texture that holds up well to heavy frosting and decorations. If the frosting sets before the coconut beard or red sugar crystals can adhere, dab a tiny drop of moisture onto the surface to reactivate the sugar. Prepared unbaked dough disks wrap tightly in plastic and freeze for up to one month, though frozen dough requires an extended refrigerator thaw before rolling.
