Santa Hat Cookies
Makes about 36
  • 1 (21-ounce) package sugar cookie mix
  • ½ cup unsalted butter, melted
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • ½ teaspoon vanilla extract
  • Buttercream Frosting (recipe follows)
  • Miniature marshmallows
  • White sanding sugar
  1. In a large bowl, stir together cookie mix, melted butter, egg, flour, and vanilla until a soft dough forms. Cover and refrigerate for 1 hour.
  2. Preheat oven to 350°. Line baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch triangle-shaped cookie cutter, cut dough, gently rerolling scraps to use all dough. Place 2 inches apart on prepared pans.
  4. Bake until edges are golden brown, 9 to 11 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread red Buttercream Frosting onto cookies, leaving a ½-inch border at bottom of triangle. Pipe white Buttercream Frosting onto area at base of triangles, and sprinkle with sanding sugar. Pipe a dot of white frosting at top of triangle, and top with a marshmallow. Let stand until frosting is dry. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at