Easy Santa Claus Cookies Recipes

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.

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.

Steps:

• 1. Mix granulated sugar, shortening, milk, lemon peel and egg.
• 2. Stir in flour, baking powder, baking soda and salt.
• 3. Heat oven to 400 degrees.
• 4. Shape dough into 1-1/4 inch balls.
• 5. Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.
• 6. Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.
• 7. Spread cookie with small amount of Creamy Frosting.
• 8. Sprinkle top third of cookie with red sugar (to make Santa's cap).
• 9. Press on miniature marshmallow for tassel of cap.
• 10. Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.
• 11. Sprinkle bottom third with either flaked or shredded coconut, for the beard.
• 12. Frost and decorate each cookie before starting another.
• 13. Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency. (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)
• 14. Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.

Steps:

• Freeze cookie dough at least 1 hour.
• Heat oven to 350degreesF. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, 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 desired spreading consistency. 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.

Steps:

• 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.
• 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.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
• 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.
• 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.
• 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.
• 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.

Steps:

• COOKIES: Mix cake mix, eggs, oil and sprinkles in a bowl.
• Roll into 1 inch balls and place on a cookie sheet.
• Bake at 350 degrees for 10 minutes.
• Let cool completely before frosting.
• ICING: Mix sugar, cream cheese, vanilla and coconut in a bowl until well blended using a rotary beater.
• Frost cooled cookies and enjoy.

Steps:

• 1. Either in the microwave or on the stove top. Melt the white chocolate coating and stir until smooth. ( I have and use a small melting pot )
• 2. Place waxed paper on your counter and dip one end of each cookie into the melted chocolate and place on waxed paper and sprinkle red sugar on top part of chocolate.
• 3. Press one vanilla chip off center on hat for pom-pom or other decorations of your choice and let stand until firm.
• 4. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
• 5. Place back on waxed paper to set.
• 6. Using a toothpick; dab a bit of melted white chocolate on back of chip and attach for eyes.
• 7. Using a toothpick; dab a bit of melted chocolate on the back side of red-hot candy for nose and place under the two eyes.
• 8. After finishing all the cookies. Let them set and place them in a container with a lid until time to serve.