Home > Holidays > Santa Cookies Santa Cookies December 8, 2019 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Ho ho ho! Make yummy Santa Cookies that are soft inside and a bit crispy outside. It’s easy – just one bowl and a spoon, no mixer needed! This recipe creates a small batch of cookies, ideal for Christmas Eve and especially suited for Santa. For an even smaller batch, consider trying Single Serve Chocolate Cookies or Single Serve Oatmeal Cookies! Cookies For Santa Plate In our home, Santa is quite selective about his cookies. Every year, the kids understand that we’ll set aside special time on Christmas Eve to prepare cookies for Santa and Reindeer Chow for his reindeer. This is because my husband and I (or rather, “Santa”) need substantial fuel for wrapping presents and preparing everything for Christmas morning! Ingredients In Santa Cookies Unsalted Butter: Adds flavor and prevents greasiness. Brown and White Sugar: Sweetens, with brown sugar adding moisture and white sugar ensuring crispiness. Egg: Binds ingredients and adds structure. Vanilla Extract & Maple Syrup: Enhance flavor. Cornstarch, Baking Soda, & Baking Powder: Soften, raise, and fluff the cookies. Sea Salt: Balances sweetness. All-Purpose Flour: Forms the main structure. Chocolate Chips & M&Ms: Add flavor and festive look. QUICK TIP These Santa Cookies have festive red and green M&M’s. But you know, you could always make these work for any holiday! Green candies for St. Patrick’s Day, pastels for Easter, red, white and blue for July 4…you get the idea! And if you want some cookies just because, use multi-color M&M’s. How To Make Santa Cookies Melt Butter: Melt unsalted butter and let it cool. Combine: Mix the cooled butter with brown sugar, white sugar, an egg (learn how to get an egg to room temperature quickly), vanilla extract, and maple syrup. Add Dry Ingredients: Stir in cornstarch, baking soda, baking powder, salt, and all-purpose flour. Add Chocolate: Fold in chocolate chips and Christmas M&Ms. Chill: Chill the dough for an hour. Bake: Preheat the oven, shape the dough into cylinders, and bake on a lined baking sheet until the edges are lightly browned. STORAGETo freeze Santa Cookies, freeze the dough balls on a sheet pan until solid, then transfer to an airtight container or bag and freeze for up to 3 months. Bake directly from the freezer, adding 1-3 minutes to the baking time, or thaw in the fridge and bake as usual. More Christmas Treats Christmas Cookies Mexican Wedding Cookies Christmas Gifts Christmas Snack Mix Reindeer Chow FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Santa Cookies 5 from 3 votes - Review this recipe Ho ho ho! Make yummy Santa Cookies that are soft inside and a bit crispy outside. It's easy - just one bowl and a spoon, no mixer needed! SAVE TO RECIPE BOX Print Recipe Santa Cookies 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Ho ho ho! Make yummy Santa Cookies that are soft inside and a bit crispy outside. It's easy - just one bowl and a spoon, no mixer needed! Course Dessert, Snack Cuisine American Keyword santa cookies Prep Time 20 minutes minutes Cook Time 10 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 16 large cookies Chelsea Lords Calories 236kcal Author Chelsea Lords Cost $4.50 Ingredients▢ 8 tablespoons unsalted butter▢ 1/2 cup light brown sugar packed▢ 1/3 cup white sugar▢ 1 large egg (at room temperature)▢ 1/2 tablespoon pure vanilla extract▢ 2 tablespoons pure maple syrup▢ 2 teaspoons cornstarch▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 3/4 teaspoon sea salt (reduce if using table salt or if sensitive to salt)▢ 1 and 3/4 cups white all-purpose flour▢ 1/2 cup good quality milk chocolate chips (or semi-sweet or dark chocolate -- whichever is your favorite)▢ 1/2 cup Christmas M&MsUS - Metric USMetric InstructionsBUTTER: Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate it for 3-5 minutes or until it's a room temperature. The butter can't be hot when you add in the sugars or it will melt the sugar and make the cookies greasy.WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar until smooth. Add the egg, vanilla extract and maple syrup. Stir again until smooth.DRY INGREDIENTS: Add the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (See Note 1) flour and mix until just combined. Don't overmix. Add in the chocolate chips and M&M's. Gently stir until combined.CHILL: Tightly cover the bowl and chill for 1 hour.OVEN: Preheat the oven to 350 degrees F. Line a pan with parchment paper or nonstick liner.SHAPE BALLS: Roll balls of dough into tall cylinders (see picture #11 above for shape and size). Place 6-8 cookie balls on a sheet, allowing plenty of room to spread. Dough balls should be about 1.7 ounces if you have a food scale (the batch should make about 16 total cookies).BAKE: Bake for 8-12 minutes, erring on the side of underbaking to keep them soft and chewy. The cookies will firm up a little more out of the oven, so take them out as soon as the edges start to lightly brown and the top is no longer wet looking.MAKE 'EM PRETTY (OPTIONAL): Press a few extra chocolate chips or M&M's onto the tops of the cookies as soon as you remove from the oven. Allow cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack.STORAGE: We like these cookies best on day 1 and 2 of being made. They do last up to 1 week, but they begin to lose texture and flavor quality. To store, place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Video Recipe NotesNote 1: Measuring flour: Flour is the most important measurement in this recipe. If you press a measuring cup into a bag of flour you'll be packing in way too much flour--which will yield cake-y and less flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. See a visual of this here. Even better? Weigh your ingredients on a food scale! Nutrition FactsServing: 16large cookies | Calories: 236kcal | Carbohydrates: 36g | Protein: 2.3g | Fat: 10.1g | Cholesterol: 26.9mg | Sodium: 7.8mg | Fiber: 1.2g | Sugar: 28.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.