I haven’t made my Santa cookies yet this year, but have made them for the last few years. I use my basic brown sugar recipe and a heart cookie cutter. These sugar cookies are super moist and chewy, so it is my “go to ” recipe for cookie decorating. The down side is that you do have to be a bit careful with the cookies so they don’t break. When I decorate cookies that require more time, I generally will not do a full batch. I will make a few dozen and add one or two to a baking tray, or if I am sending them to school, I will make a class set. They take quite a bit of time to make and some times the fun is lost when you have already decorated 4 dozen and still have 24 cookies left to do. I find that I do a better job when I decorate the cookies in a variety of ways. I get bored easily and like to switch it up, so will often used a few different cutters within the same batch of cookies.
- Brown Sugar Cookie Recipe
- Heart shaped cookie cutter
- icing (I often use a buttercream icing, but you could use the Royal Icing recipe as well)
- red coloured sugar crystals (Bulk Barn)
- red and brown mini M & M’s (I buy these at Bulk Barn and carefully pick through to get mostly brown and red with the scoop – no fingers, of course!)
- red candy sprinkles
- Cover the tip of the heart with icing and then add the red sugar sprinkles to cover it completely.
- Pipe on the fur on the hat, pom pom and the beard around the two round parts of the heart.
- Carefully set in two of the red candy sprinkles to create a mouth for your Santa.
- Use Royal Icing or melted chocolate to glue the M & M’s on for eyes and a nose.
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