These cute Santa Hat Cookies are simple enough for kids to help make and decorate, and they’ll have a blast filling up a plate for Santa.
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
- 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.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- 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.
- 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.
- 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.
Makes about 2 cups
- 1 cup unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 2 tablespoons heavy whipping cream
- ¼ teaspoon orange extract
- Red paste food coloring
- In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Add cream and orange extract, beating until well combined.
- Spoon one-third of frosting into a pastry bag fitted with a medium round tip. Tint remaining frosting with red food coloring as desired.
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