Save on Pinterest

Santa and Elf Christmas Cookies

Total Time

Prep: 4-1/2 hours + chilling Bake: 10 min./batch + standing

Makes

3 dozen

The kids will be jumping for joy when you bring out a cookie plate filled with Santas and his helper elves. These whimsical treats will be a hit with adults, too. The butter cookies are easy to shape and a delight to decorate. —Taste of Home Test Kitchen
Santa and Elf Christmas Cookies Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ROYAL ICING:
  • 1 package (2 pounds) confectioners' sugar
  • 8 teaspoons meringue powder
  • 1/2 teaspoon cream of tartar
  • 1 cup water
  • Food coloring of your choice
  • 36 miniature marshmallows
  • Assorted sprinkles and pearl dragees

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.
  2. Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in waxed paper and chill in the freezer for 15 minutes or until easy to handle.
  3. For Santas: On a lightly floured surface, roll 1 portion of dough into a 10-in. circle. Turn a pie plate upside down over circle and cut around the edge with a knife; reserve scraps. Cut into 8 wedges.
  4. Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball) under the upper part of fold.
  5. For elves: Roll another portion of dough into a 10-in. circle. Cut in half; cut 1 half into 4 wedges and the other half into 8 wedges. Repeat forming Santas with the large wedges. Transfer small wedges to a baking sheet; fold tips down, forming hats.
  6. Roll the remaining portion of dough into a 10-in. circle. Cut into 16 wedges. Transfer to baking sheets; fold tips down.
  7. Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes. Remove from pans to wire racks to cool completely.
  8. To decorate: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar; add water. Beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form.
  9. Tint icing with colors of your choice. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Working with one cookie at a time, decorate with icing, attach a marshmallow to the tip of hat and finish with sprinkles and dragees as desired. Let stand until set. Store in an airtight container.

Test Kitchen Tips
  • Check out more of our best Christmas cookies of the holiday season.
  • Nutrition Facts

    1 cookie: 201 calories, 5g fat (3g saturated fat), 19mg cholesterol, 84mg sodium, 37g carbohydrate (30g sugars, 0 fiber), 1g protein.

    Recommended Video