Creating the perfect batch of cookies for Santa is a cherished holiday tradition. This Santa’s Cookies Recipe is designed to be completely foolproof, giving you beautiful, delicious, no-spread cut-out cookies that are just as fun to decorate as they are to eat. Forget cookies that lose their shape in the oven; this recipe is your secret weapon for a magical Christmas Eve.
We’ve tested this recipe time and again to ensure it’s simple enough for little hands to help with but results in a cookie that looks like it came from a professional bakery. The dough is buttery and flavorful, and it holds its shape perfectly, making it the ideal canvas for all your decorating dreams. Whether you’re making classic Santas, reindeer, or snowflakes, this is the only recipe you’ll need.
Why This is the Perfect Santa’s Cookies Recipe
There are many recipes out there, but this one stands out for a few key reasons. First and foremost is the “no-spread” promise. The precise ratio of ingredients, combined with a crucial chilling step, means your intricate cookie cutter shapes will stay sharp and defined. Secondly, the flavor is a classic, buttery vanilla that pairs perfectly with sweet icing. Finally, the texture is spot on: firm enough for decorating but soft and tender to the bite.
Key Ingredients You’ll Need
You likely have most of these simple ingredients in your pantry already. Here’s what you’ll need to gather:
- All-Purpose Flour: Provides the structure for the cookies. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Unsalted Butter: Use cold, cubed butter. This is essential for the cookie’s texture and preventing spread.
- Granulated Sugar: For that classic, sweet cookie flavor.
- Egg: Acts as a binder, holding everything together.
- Vanilla Extract: For warmth and flavor. Use pure vanilla extract for the best taste.
- Baking Powder: Just a touch for a slight lift without causing the cookies to spread.
- Salt: To balance the sweetness.
How to Make This Santa’s Cookies Recipe Step-by-Step
Follow these simple steps to create your festive treats. We’ll break it down into making the dough, baking, and whipping up a quick and easy icing.
Step 1: Making the No-Spread Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold, cubed butter and the granulated sugar on medium speed until it’s combined and looks like wet sand. Do not over-mix; you don’t want to incorporate too much air.
Add the egg and vanilla extract and mix on low until just combined. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on its lowest setting, gradually add the dry ingredients to the wet ingredients, mixing until the dough just starts to come together.
Step 2: Chilling and Rolling
Turn the dough out onto a lightly floured surface and form it into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least one hour, or up to two days. This chilling step is the most important part of making a great Santa’s Cookies Recipe and is key to preventing spread.
Once chilled, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll the dough out to ¼-inch thickness. Use your favorite Christmas cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets, leaving about an inch of space between each cookie.
Step 3: Baking to Perfection
Bake for 8-10 minutes, or until the edges are just beginning to turn a light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s crucial that the cookies are fully cooled before you begin decorating.
The Easiest Cookie Icing
For decorating, a simple powdered sugar icing works wonderfully. Simply whisk together 2 cups of powdered sugar, 2-3 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth. You can adjust the consistency by adding more milk (to thin it) or more powdered sugar (to thicken it). Divide the icing into separate bowls to color with food gel.
How to Decorate Your Cookies for Santa
This is the fun part! Get the whole family involved in decorating. Set up a station with your colored icing in piping bags or squeeze bottles, along with various sprinkles, sanding sugar, and other festive decorations. For more detailed bakes, you could try these buttery soft Christmas cookies.
Tips for the Best Santa’s Cookies
- Don’t Skip the Chill: I can’t stress this enough! Chilling the dough solidifies the butter, which is the secret to no-spread cookies.
- Use Cold Ingredients: Starting with cold butter and a cold egg helps keep the dough firm.
- Work Quickly: Try to handle the dough as little as possible to prevent it from warming up. If it gets too soft, just pop it back in the fridge for a few minutes.
- Even Thickness: Roll your dough to a consistent ¼-inch thickness to ensure all the cookies bake evenly.
Storing and Freezing Instructions
To Store: Undecorated cookies can be stored in an airtight container at room temperature for up to a week. Once decorated, let the icing set completely before storing them in a single layer in an airtight container.
To Freeze: You can freeze the dough or the baked, undecorated cookies. Wrap the dough disc tightly in plastic wrap and place it in a freezer bag for up to 3 months. Baked cookies can be frozen in a single layer in a freezer-safe container for up to 3 months. Thaw in the refrigerator before decorating.
If you love baking for the holidays, you might also enjoy our recipe for Christmas sugar cookie bars or some delicious easy Christmas fudge.
Santa’s Cookies Recipe: Frequently Asked Questions
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. Just thaw it in the fridge before rolling.
The secret to no-spread cookies is cold, firm dough. Chilling the dough for at least one hour before rolling is essential. Using cold butter and not over-mixing the dough also helps prevent it from spreading in the oven.
While Santa loves all cookies, the most classic choice is a traditional cut-out sugar cookie! They are perfect for decorating and leaving out with a glass of milk on Christmas Eve. This Santa’s Cookies Recipe is a classic for a reason!
A simple powdered sugar icing (or glacé icing) is perfect for this recipe. It’s easy to make, sets nicely, and is great for kids to use. For more intricate designs, you could use a classic royal icing.
Share Your Creations!
We hope this becomes your go-to Santa’s Cookies Recipe for years to come! There’s nothing better than leaving a plate of these homemade treats for Santa on Christmas Eve. We would love to see your beautiful creations! Share them on Pinterest and tag us!
Santa’s Cookies Recipe
Santa’s Cookies Recipe (The BEST No-Spread Cut-Outs)
Ingredients
Equipment
Instructions
- In a stand mixer with the paddle attachment, combine the cold, cubed butter and granulated sugar. Mix on medium speed until it resembles wet sand.
- Add the egg and vanilla, mixing on low until just combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until the dough just comes together.
- Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to 1/4-inch thickness.
- Cut shapes with cookie cutters and place them on the prepared baking sheets.
- Bake for 8-10 minutes, until edges are light golden brown. Let cool on the sheet for 5 minutes before moving to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Once cookies are completely cool, decorate with icing and sprinkles as desired.
Notes
Cool Completely: Ensure cookies are 100% cool before you start icing, otherwise the icing will melt right off.
