7 Delicious Santa Cookie Recipes Kids Will Love

After a long journey of traveling from chimney to chimney santa needs a sweet treat. These delicious yet festive sugar cookies for santa will be fun to make and an added tradition to the holidays. Don’t forget to save money and get cash back for your groceries! Use my Ibotta link, here: https://ibotta.com/r/gwhffkj to start saving today. It’s Free! I never shop without this app.

Take a look at the recipes below:

7 Delicious Santa Cookie Recipes Kids Will Love


7 Delicious Santa Cookie Recipes Kids Will Love

Ingredients

1 roll Pillsbury™ refrigerated sugar cookies
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
  • 1. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
  • 2. Heat oven to 350°F. Cut dough into 34 (1/4-inch) slices. On ungreased cookie sheets, place slices 3 inches apart.
  • 3. Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
  • 4. 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.
  • 5. 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.




    7 Delicious Santa Cookie Recipes Kids Will Love

Ingredients

1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla SAVE $
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips
1 tablespoon red cinnamon candies
1/2 cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
1/4 cup flaked coconut or edible glitter
1 roll (0.75 oz) chewy fruit snack in 3-foot rolls (any red flavor)

Steps

  • 1. Heat oven to 350°F. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
  • 2. Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2-inch round with fingers; place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of each dough round for eyes.
  • 3. Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
  • 4. Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pipe frosting along bottom edge of cookie and above cinnamon candy for beard. Lightly sprinkle coconut over frosting; gently press into frosting.
  • 5. Cut fruit snack into 2-inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting “tassle” on pointed end of each “hat.”

7 Delicious Santa Cookie Recipes Kids Will Love

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies SAVE $
1 container (1 lb) vanilla creamy ready-to-spread frosting
4 or 5 drops green food color
2 tubes (0.68 oz each) red decorating gel
About 2 tablespoons holiday red and green candy decors

Steps

  • 1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, 1/4 inch thick. On floured work surface, roll each into 6-inch long rope. On ungreased cookie sheet, form into wreath shapes 2 inches apart; pinch ends of each wreath together.
  • 2. Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough.
  • 3. In medium bowl, mix frosting and food color until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.




7 Delicious Santa Cookie Recipes Kids Will Love

Ingredients

1 package (16 oz) Pillsbury™ ready-to-bake sugar cookies
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 cup butter, softened SAVE $
2 1/2 cups powdered sugar
1/2 teaspoon red gel food color
48 miniature marshmallows

Steps

  • 1. Heat oven to 350°F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets.
  • 2. Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
  • 3. To make frosting, in large bowl, beat marshmallow crème and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined.
  • 4. Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie.
  • 5. Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.




Ingredients

Cookies

1 roll Pillsbury™ refrigerated sugar cookies SAVE $
2 tablespoons all-purpose flour

Icing

2 cups powdered sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
2 to 4 tablespoons milk
Food color, if desired
Candy sprinkles, if desired

Steps

  • 1. Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.

  • 2. On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.

  • 3. Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • 4. In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.


 7 Delicious Santa Cookie Recipes Kids Will Love

Ingredients

1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies SAVE $
12 miniature creme-filled chocolate sandwich cookies
24 miniature chocolate-covered peanut butter cup candies, unwrapped
1 container (1 lb) vanilla creamy ready-to-spread frosting
12 large marshmallows SAVE $
48 miniature chocolate chips (for eyes)
2 Dots™ orange gumdrop candies, cut into small carrot-shaped triangles (for noses)
1 pouch black cookie icing
24 (7 1/2-inch) pieces red string licorice, clipped on ends for fringes of each scarf

Steps

  • 1. Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 12 to 15 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack to cool completely.
  • 2. Meanwhile, to make hats, remove creme from sandwich cookies, and attach miniature peanut butter cup to one half of sandwich cookie, using small amount of vanilla frosting. Continue for remaining hats.

  • 3. Cut marshmallows in half, and place one half on top of each cookie, cut side down. In small microwavable bowl, microwave remaining frosting uncovered on Medium (50%) 20 to 40 seconds, stirring halfway through, until slightly warm. Spoon frosting on top of marshmallow and cookie to look like melting snow; attach hat to top of each cookie. Attach miniature chocolate chips and orange gumdrop candy for eyes and nose. Allow to set 20 minutes.

  • 4. Use black cookie icing to pipe arms on each snowman cookie. Wrap one piece of licorice around neck for scarf. Allow to set completely before serving, about 30 minutes.




7 Delicious Santa Cookie Recipes Kids Will LoveIngredients

1 package (13 oz) Pillsbury™ Ready To Bake!® SHAPE® Christmas tree sugar cookies SAVE $
3/4 cup vanilla frosting (from 1-1b container frosting) SAVE $
Candy sprinkles

Steps

  • 1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
  • 2. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll cookie sandwiches in candy sprinkles to cover edge of frosting center. Store loosely covered. 12 sandwich cookies.

Which one of these cookie recipes will you give a try?

Thank you for reading! Ro’Shunda


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