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Roly-Poly Santas

 Roly-Poly Santas
I tuck one of these fanciful Santas into every gift cookie tray I make. They're a guaranteed hit with kids—young and old. And I like that they're not too difficult to assemble. —Mrs. Andrew Syer, Oak Ridge, Missouri
12 ServingsPrep: 1 hour Bake: 15 min. + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tablespoon milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • Red paste food coloring
  • Miniature chocolate chips
  • ICING:
  • 1/2 cup shortening
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/3 cups confectioners' sugar, divided
  • 2 tablespoons milk, divided
  • White nonpareils, sugar pearls and red-hot candies
  • Additional miniature semisweet chocolate chips, melted


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • milk and vanilla; mix well. Add flour and mix well. Remove 1-3/4
  • cups dough; tint red. Shape white dough into 12 balls, 3/4 in. each,
  • and 60 balls, 1/4 in. each. Shape red dough into 12 balls, 1 in.
  • each, and 60 balls, 1/2 in. each.
  • Place the 1-in. red balls on two ungreased baking sheets for the body
  • of 12 Santas; flatten to 1/2-in. thickness. Attach 3/4-in. white

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Roly-Poly Santas (continued)

Directions (continued)

  • balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in.
  • red balls to each Santa for arms and legs. Attach 1/4-in. white
  • balls to ends of arms and legs for hands and feet.
  • Shape remaining 1/2-in. red balls into hats. Attach remaining 1/4-in.
  • white balls to tips of hats. Place inverted chocolate chips for eyes
  • and buttons.
  • Bake at 325° for 12-15 minutes or until set. Cool for 10 minutes;
  • carefully remove from pans to wire racks (cookies will be fragile).
  • For icing, combine shortening and vanilla in a small bowl; mix well.
  • Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon
  • milk. Gradually add remaining sugar and milk.
  • Pipe a band of icing on hat, cuffs at hands and feet, and down the
  • front and at bottom of jacket. Pipe swirls of icing on tip of hat
  • and for beard. Sprinkle nonpareils and sugar pearls over icing on
  • hat and beard. Place a red-hot candy for mouth. Spread melted
  • chocolate for boots. Let stand until set. Yield: 1 dozen.
Editor's Note: Remaining dough may be shaped into balls and baked.
Nutritional Facts: 1 cookie equals 434 calories, 25 g fat (13 g saturated fat), 46 mg cholesterol, 175 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.