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Santa Cookies Recipe

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★★★★★

4.4 from 121 reviews

Santa Cookies are festive, rich chocolate cookies infused with bright red coloring to evoke holiday cheer. Loaded with semi-sweet chocolate chips, crushed candy canes, mini marshmallows, and topped with a thick, creamy glaze and colorful sprinkles, these cookies deliver a delightful combination of gooey centers, sweet icing, and holiday flavor that makes them perfect for seasonal celebrations and cookie exchanges.

Ingredients

Scale

Cookie Dough

  • 2 sticks unsalted butter, cubed
  • 1 ½ cups sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp super red food coloring
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp kosher salt
  • 1 cup cake flour
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups semi-sweet chocolate chips

Toppings

  • 1 cup mini marshmallows
  • 1 cup crushed candy canes
  • ½ cup edible chocolate chip cookie dough
  • ⅛ cup white chocolate chips
  • ¼ cup holiday sprinkles

Icing

  • 1 ¼ cups powdered sugar
  • 2 Tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 410 degrees Fahrenheit and line two baking sheets with silicone liners to prevent sticking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, combine the cubed butter and sugar. Cream on medium speed for about 3 minutes until the mixture is light in color and fluffy.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract. Then, add the red food coloring and mix on low speed until evenly incorporated and vibrant.
  4. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the butter mixture on low speed. Continue mixing until a soft dough forms. Then fold in the semi-sweet chocolate chips on low speed until evenly distributed.
  6. Chill Dough: Place the dough in the refrigerator uncovered for about 20 minutes to firm up, making it easier to handle.
  7. Shape Cookies: Using an ice cream scoop or cookie scoop (approximately 3.5 oz per ball), scoop out dough and roll into tall balls with your hands. Arrange four dough balls per baking sheet, staggering them to allow space. Lightly press each ball down to slightly flatten.
  8. Bake Cookies: Bake in the preheated oven at 410°F for 8 to 11 minutes. The cookies should be slightly gooey in the center when done.
  9. Cool Cookies: Remove cookies from the oven and set aside to cool on the baking sheets.
  10. Prepare Icing: In a small bowl, whisk together powdered sugar and milk until a thick glaze forms.
  11. Ice Cookies: Spread a circle of icing on top of each cooled cookie.
  12. Add Toppings: Sprinkle edible chocolate chip cookie dough pieces, white chocolate chips, and mini marshmallows on top of the icing.
  13. Decorate Further: Drizzle additional icing on top of the toppings using a spoon, then finish by sprinkling holiday-themed sprinkles over each cookie.
  14. Enjoy: Allow the icing to set slightly, then enjoy your festive Santa Cookies!

Notes

  • Ensure butter is softened but still cool for best creaming results.
  • Use room temperature eggs to help the dough blend smoothly.
  • Adjust baking time if using convection ovens or higher altitude.
  • For thicker icing, add powdered sugar gradually; for thinner glaze, add more milk accordingly.
  • Cookies will be gooey in the center; let them cool fully if you prefer firmer texture.
  • Handle dough gently when shaping to maintain fluffiness.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Santa Cookies, Holiday Cookies, Chocolate Cookies, Festive Cookies, Christmas Cookies

Find it online: https://flavorsbymaya.com/santa-cookies-recipe/