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Santa cookies are a festive favorite – simple drop sugar cookies with a hint of peppermint, perfect for the big guy!
A Peppermint Twist
Santa cookies are FAMOUS at our house!
They are similar to drop sugar cookies (no rolling or cutting here) and are filled with tangy cream cheese and a hint of peppermint for something extra special. Between that and the Buttercream Frosting and festive sprinkles, it’s no wonder they’re Santa’s favorite cookie (trust us)!
The batter is simple (it just needs to chill) and bakes up in minutes, and the kids LOVE to decorate them Christmas Eve. We especially love that the dough can easily be made in advance or baked ahead to save time.
Add these Christmas Cookies to the list to make this year because you, your friends and the big guy will LOVE them! 😉
WHY WE LOVE IT:
- Kid-approved. They’re bite-size, festive, and taste delicious!
- A new tradition. Prep ahead and decorate on Christmas Eve to fill Santa’s plate with goodies. Or dip them in hot chocolate and read stories by the tree!
- A peppermint twist. Enjoy that classic flavor (with a hint of Christmas) slathered in frosting.
Ingredients
PREP TIME: 15 minutes
CHILL TIME: 1 hour
COOK TIME: 10 minutes
Cookie Dough
- 14 tablespoons unsalted butter, room temperature – see How to Soften Butter Quickly
- 4 tablespoons cream cheese, room temperature
- ½ cup powdered sugar – sifted
- ½ teaspoon peppermint extract – or almond extract
- 1½ cups all-purpose flour – see How to Measure Flour
- ¼ cup cornstarch (4 tablespoons)
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter, softened – salted or unsalted butter
- 2¼ cups powdered sugar – sifted
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- Christmas sprinkles – or mini green and red M&M’s
How to Make Santa Cookies
- BATTER. In a large bowl use an electric mixer (or use a stand mixer with the paddle attachment), beat 14 tablespoons unsalted butter and 4 tablespoons cream cheese until creamy and smooth. Add ½ cup powdered sugar and ½ teaspoon peppermint extract and beat until fluffy.
- In a small mixing bowl, mix 1½ cups all-purpose flour, ¼ cup cornstarch, and ¼ teaspoon salt. Add dry ingredients to wet ingredients and blend until incorporated. Cover and chill for 1 hour.
- PREP. Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silpat.
- BAKE. Scoop dough with cookie scoop into 1-inch balls. Roll and place the cookie dough balls on the prepared baking sheet. Use the bottom of a cup to flatten cookies, and bake for 10-12 minutes or lightly browned on the edges. Let cool on a wire rack.
- Note: the cookies will keep their shape when baked. Form the dough to be more round or a bit flatter depending on your preference.
- FROSTING. Mix 2 tablespoons butter, 2¼ cups powdered sugar, 3-4 tablespoons milk, and ½ teaspoon vanilla extract with a hand mixer in a medium bowl. Add more milk until it’s the desired consistency.
- Frost cookies and sprinkle with Christmas sprinkles. Let set up before packaging or storing.
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Santa Cookies
Ingredients
Cookie Dough
- 14 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1½ cups all-purpose flour
- ¼ cup cornstarch, (4 tablespoons)
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter, softened
- 2¼ cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- Christmas sprinkles
Instructions
- In a large mixing bowl, beat butter and cream cheese until creamy and smooth. Add powdered sugar and peppermint extract and beat until fluffy.
- In a small mixing bowl, mix flour, cornstarch and salt. Add dry ingredients to wet ingredients and blend until incorporated. Cover and chill for 1 hour.
- Preheat oven to 350°F.
- Scoop dough with cookie scoop into 1-inch balls. Roll and place on a baking sheet. Use the bottom of a cup to flatten cookies, and bake for 10 – 12 minutes or lightly browned on the edges.
Frosting
- Mix all the ingredients with a hand mixer in a medium bowl. Add more milk until it’s the desired consistency.
- Frost cookies and sprinkle with Christmas sprinkles. Let set up before packaging or storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap the dough with plastic wrap and refrigerate for 1-2 days, or wrap again with foil and freeze for up to 3 months before baking. See How to Freeze Cookie Dough for tips.
Once the frosting has set, store in an airtight container on the counter for 3-4 days or in the freezer for 2-3 months.
