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Elf Cookies

 Elf Cookies
A sweet frosting glaze, colorful candies and well-placed almond slices turn these sugar cookie diamonds into a big batch of Santa’s helpers. TIP: Bake a batch of the adorable elves as a classroom treat or use a few to brighten each of your cookie trays.
28 ServingsPrep: 45 min. Bake: 10 min.


  • 1/2 tube refrigerated sugar cookie dough, softened
  • 1/3 cup all-purpose flour
  • 1-1/2 cups confectioners' sugar, divided
  • 3 tablespoons milk, divided
  • 1/2 teaspoon lemon extract, divided
  • 6 drops red food coloring, divided
  • 140 milk chocolate M&M's (about 2/3 cup)
  • 56 almond slices (about 4 teaspoons)
  • 56 brown M&M's minis (1 tablespoon each)
  • 28 M&M's minis (about 1-1/2 teaspoons)


  • In a small bowl, beat cookie dough and flour until combined. Roll out
  • on a lightly floured surface to 1/8-in. thickness. Cut with a
  • floured 1-3/4-in. x 3-1/4-in. diamond cookie cutter. Place 2 in.
  • apart on ungreased baking sheets. Bake at 350° for 7-9 minutes
  • or until edges are golden brown. Remove to wire racks to cool.
  • For one batch of glaze, in a small bowl, combine 3/4 cup
  • confectioners' sugar, 4-1/2 teaspoons milk and 1/4 teaspoon extract.
  • Remove 1 tablespoon glaze to another bowl. Tint remaining glaze with
  • 3 drops food coloring.
  • Working with one cookie at a time, spread red glaze over top half of
  • cookie. Place one M&M at top for tassel and four M&M's across edge
  • of glaze for hat brim. For ears, place two almonds above M&M's on

2 of 2

Elf Cookies (continued)

Directions (continued)

  • each end. Dip M&M's minis in plain glaze; place brown bits on cookie
  • for eyes and a red bit for nose. Repeat with 13 more cookies.
  • Make second batch of glaze with remaining confectioners' sugar, milk,
  • extract and food coloring. Decorate remaining cookies as above.
  • Yield: 28 cookies.
Nutritional Facts: 1 serving (1 each) equals 101 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 43 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.