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Dessert Recipes

Santa Claus Cookies

We baked up one big cookie, then cut into triangles for speedier prep of these sweet treats.

Serving Size:


Active Time:

1 hr.

Total Time:

2 hrs., 15 min.


  • ½ cup butter, at room temp.
  • ½ cup confectioners’ sugar
  • ½ tsp. vanilla extract
  • ½ tsp. grated lemon zest
  • 1 egg
  • 1¼ cups all-purpose flour
  • ¼ tsp. salt 
  • 1 (4.25 oz.) tube red decorating icing, fitted with writing tip
  • Red edible glitter
  • White pearl sprinkles
  • White and pink confetti sprinkles
  • 1 (4.25 oz.) tube black decorating icing, fitted with writing tip
  • ½ cup white chocolate chips, melted
  • ¼ cup sweetened, flaked coconut


  1. Heat oven to 350°F. Line 9″ square baking pan with enough foil to overhang sides by 2″; coat with cooking spray. On medium speed, beat butter and confectioners’ sugar until fluffy. Beat in vanilla and lemon zest. Add egg; beat until just blended. Gradually beat in flour and salt. Evenly press into pan. Bake until edges are golden, about 15 min. Let cool 15 min. Transfer from pan to rack; let cool completely.
  2. Cut cookies into 3 (3″ wide) strips. Cut each strip into 5 triangles; save scraps for another use. Pipe red icing on hats; sprinkle with glitter. Press on sprinkles for tassels. For face features, using dots of icing to secure, attach white confetti sprinkles for eyes and pink sprinkles for noses; dot with black icing to make pupils. Lightly brush white chocolate around face; sprinkle with coconut, pressing lightly to adhere.

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