Santa's Sugar Cookies Recipe

Santa's Sugar Cookies Recipe
Santa's Sugar Cookies Recipe photo by Taste of Home
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Santa's Sugar Cookies Recipe

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My mom helped me make these yummy treats for Christmas. After we baked the cookies, I had fun dipping them into the melted chocolate and sprinkling on the peppermint candy pieces.—Mary Kate Schilter, Cedarburg, Wisconsin
Recommended: 11 Santa-Shaped Treats
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • Dash salt
  • 1 package (11-1/2 ounces) milk chocolate chips, melted
  • 14 peppermint candies, crushed

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set. Yield: 4 dozen.
Originally published as Santa's Sugar Cookies in Country Woman Christmas Annual 2008, p28

Nutritional Facts

1 each: 128 calories, 6g fat (2g saturated fat), 10mg cholesterol, 12mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • Dash salt
  • 1 package (11-1/2 ounces) milk chocolate chips, melted
  • 14 peppermint candies, crushed
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
  2. Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  3. Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set. Yield: 4 dozen.
Originally published as Santa's Sugar Cookies in Country Woman Christmas Annual 2008, p28

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