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Santa Sugar Cookies

 Santa Sugar Cookies
Ho ho ho! St. Nick can drop in any time at all when you bake these cute-as-can-be treats. To create them, our kitchen staff followed a scrumptious cookie recipe from Jill Boruff of Soap Lake, Washington and formed Santas with heart-shaped cookie cutters.—Jill Boruff, Soap Lake, Washington
48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1-1/2 cups butter, softened
  • 1-1/2 cups shortening
  • 1-1/2 cups sugar
  • 1-1/2 cups confectioners' sugar
  • 3 eggs
  • 4-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 6-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons salt
  • 1/4 cup semisweet chocolate chips
  • Brown and red miniature M&M's
  • 1 carton (12 ounces) whipped vanilla frosting
  • 1 tablespoon butter, softened
  • 1 cup confectioners' sugar
  • Red colored sugar
  • Red jimmies


  • In a large bowl, cream the butter, shortening and sugars until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the flour, baking soda, cream of
  • tartar and salt; gradually add to creamed mixture and mix well.

2 of 2

Santa Sugar Cookies (continued)

Directions (continued)

  • Refrigerate for 1-2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with a 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart
  • on ungreased baking sheets. Bake at 375° for 8-10 minutes or
  • until firm (do not overbake). Remove to wire racks to cool.
  • In a microwave melt semi-sweet chips on high for about 1 minute;
  • stir. Microwave at additional 10- to 20-second intervals, stirring
  • until smooth.
  • Cut a small hole in the corner of a pastry or plastic bag; insert #2
  • round pastry tip. Add melted chocolate. For eyes, pipe two dots in
  • the center of each cookie; attach brown M&M's. Pipe a small dot of
  • chocolate below eyes; attach a red M&M for nose. Pipe eyelashes.
  • In a small bowl, combine the frosting, butter and sugar. For hat,
  • frost the top 1 in. of the pointed end of cookie. Sprinkle with red
  • sugar. Frost the sides and rounded ends for beard. Place two jimmies
  • for the mouth.
  • Cut a hole in the corner of a small plastic or pastry bag; insert #16
  • star tip. Fill with remaining frosting. Pipe a zigzag boarder under
  • hat for fur hatband. Pipe a pom-pom on top of hat. Yield: about 8
  • dozen.