With the help of premade dough, our cheery treats are a delight to decorate.
Serving Size:
40
Active Time:
1 hr., 30 min.
Total Time:
4 hrs., 30 min.
Ingredients
For Santa cookies:
- ⅔ cup all-purpose flour
- 1 (16.5 oz.) tube refrigerated sugar cookie dough
- 1 cup red candy melts, melted
- ¼ cup red decorating sugar
- 1½ cups white candy melts, melted
- 1 cup white pearl sprinkles
- 10 mini marshmallows, halved
- 20 red Sixlets candies
- 40 small round black candies
- ¼ cup dark chocolate frosting
For reindeer cookies:
- ½ cup flour
- ½ cup cocoa powder
- 1 (16.5 oz.) tube refrigerated sugar cookie dough
- 20 thin pretzel
- 1 cup white candy melts, melted
- ½ cup white pearl sprinkles
- 20 Spree candy
- 40 black Sixlets
- 20 mini marshmallows
- ¼ cup dark chocolate frosting
Instructions
For Santa cookies:
- Heat oven to 350°F. Line baking sheets with parchment paper. Knead flour into dough; divide in half. Shape into disks; wrap in plastic wrap. Chill 2 hrs. On floured surface, roll out dough, one disk at a time, to scant ¼” thickness. Using 3″ heart-shaped cookie cutter, cut out shapes, rerolling scraps as needed. Place 2″ apart on baking sheets. Bake until edges are golden, 8–9 min. Transfer to rack; cool.
- Dip 1¼” of pointed end of each cookie into red candy allowing excess to drip off; sprinkle with red sugar. Place white candy melts in plastic food storage bag; snip 1⁄8″ from corner. Pipe Santa’s beard onto cookies, spreading to smooth. Decorate with sprinkles. Chill until set, 5 min. For pom-poms, dot white candy at hat points; press on marshmallow halves cut sides down. Pipe lines across base of each hat. For faces, pipe 3 dots on each cookie; attach red Sixlets for noses and black candies for eyes. Place chocolate frosting in plastic food storage bag; snip 1⁄16″ corner from corner. Pipe on smiles as shown.
For reindeer cookies:
- Heat oven to 350°F. Line baking sheets with parchment paper. Knead flour and 3 Tbs. cocoa powder into cookie dough. Chill 2 hrs. On floured surface, roll out dough, one disk at a time, to scant ¼” thickness. Using 3″ heart-shaped cookie cutter, cut out shapes, rerolling scraps as needed. Place 2″ apart on baking sheets.
- Break pretzels in half vertically (remove middle sections); for antlers, press 2 pieces, ½” from edge, into curved sides of each heart. Bake until edges are golden, 8–9 min. Transfer to rack; cool.
- Using white candy melts, pipe zigzag between antlers and top with white sprinkles, then attach Spree candy for nose and black Sixlets for eyes.
- For ears, toss mini marshmallows in remaining cocoa powder, cut diagonally in half and attach as shown. Chill. Place chocolate frosting in plastic food storage bag; snip 1⁄16″ corner from corner. Pipe on smiles and lashes as shown.
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