Santas Sugar Cookies are deliciously known in our house on Christmas Eve night as the perfect snack for old St. Nick and his faithful companion laced with the hint of peppermint oil and crushed candy canes they will bring a smile to your face this Christmas Eve and Christmas night for sure.
‘Twas the night before Christmas, when all through the house. Not a creäture was stirring, not even a mouse except for tired parents trying to put together toys and getting frustrated. I can’t tell you how many times I have almost screamed at wrapping paper, tape, batteries, and uncanny toys with a lack of directions that would almost bring tears to my eyes. Yes, I said it–I admit I am one step away from full-blown “cray-cray” most Christmas Eves.
My husband and I are Santa and Mrs. Claus in my house…shhh don’t tell on us. I have to say to you during my usual Christmas Eve temper tantrum I am in dire need of a warm cup of coffee and a few of Santa’s Sugar Cookies. Below you will find my delicious Santa’s Sugar Cookies that I have been devouring every Christmas Eve for over 24 years to get through the night.
Santas Sugar Cookies
- One and 3/4 sticks of Real unsalted butter softened
- Two ounces of cream cheese softened
- One tablespoon Vanilla Bean extract
- Two large eggs, room temperature
- One egg yolk, room temperature
- One and 1/4 cups of granulated sugar
- Three cups all-purpose flour
- One and 1/2 teaspoon of baking powder
- One teaspoon of salt
- frosting, your brand
- food coloring or gel, optional
- dash of peppermint oil, optional
- sugar sprinkles
- Four crushed peppermint candy canes
Important notes and tips
There are a few things that will need to be mentioned or maybe noteworthy that I would like to talk about before we get started making the Best Ever Sugar Cookies today.
- Sometimes a Heavy-duty stand mixer is not in the budget being they run approximately $199.99 and up in most stores, what can you do? Do you have a food processor? If you answered yes, perfect! They work excellent. Trust me in my early 20’s I did not own many small kitchen appliances, so I learned to adapt and overcome little obstacles. Worst case scenario, you can use any hand-mixer as well.
- Chilling the cookie batter is essential so you can make the recipe ahead of time and place in your refrigerator till ready to use. Why is chilling the cookie batter important? Letting the Sugar Cookie dough chill in the fridge makes it easier to handle and brings out the butter flavor since the ingredients have had time to hang out with one another and meld those beautiful flavors together. How long should you chill them? I have learned from experience that 3 hours or more in a refrigerator brings up the flavor level of any cookie.
- Can I freeze the batter to use them for later? All you need to do is roll dough into a ball or even a log if desired, wrap extra tightly with plastic wrap and store in a well-sealed ziplock freezer bag till ready to use.
- What if I don’t own cookie cutters? No worries; there are three ways to bypass the whole cookie-cutter issue. Dip a narrow glass in flour after rolling out the Sugar Cookie Dough Wa-la; you have a round cookie cutter. Don’t want to be troubled with rolling out the dough and using cookie cutters? Roll batter into a log, chill and slice evenly. Last but not least, roll chilled mixture into evenly measured balls and place on the baking sheet.
- Cookie sheets: The best cookie sheets are Heavy-duty insulated ones …They tend to bake evenly and not cause burnt bottoms…if you can invest in at least one (You can always make a few rounds of cookies in your oven)
- All ovens vary, so keep an eye on your cookies better to be on the safe side.
Directions for Sugar Cookies
- Preheat oven to 325
- In a Heavy-duty Stand Mixer, Food Processor, or glass bowl combine sugar and butter and cream cheese; beat until creamy. Add eggs and vanilla; beat well.
- Add all dry ingredients; gradually add to the creamed mixture until thoroughly blended.
- On a lightly floured surface, roll dough to a 1/4-in. Thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake 13 minutes. Cool on wire racks. (Also see notes for other methods)
- If desired, add a dash of peppermint oil and food coloring of choice to icing – I used blue, you can use any color you want.
- Frost cookies with your brand or homemade icing and add sugar sprinkles and crushed candy canes to tops of cookies.
- Enjoy!–or let Santa enjoy
- 1¾ Sticks Unsalted butter softened
- 2 Ounces Cream Cheese softened
- 1 Tablespoon Vanilla Bean Extract
- 2 Large Eggs room temperature
- 1 Egg Yolk room temperature
- 1 ½ Cups Sugar
- 3 Cups All-Purpose Flour
- 1 ½ Teaspoons Baking powder
- 1 Teaspoon Salt
- Frosting homemade or your brand.
- Food coloring or gel, optional for frosting
- 1 Dash Peppermint oil, optional for frosting
- Sugar sprinkles
- 4 Large Crushed Candy Canes
Preheat oven to 325
In a Heavy-duty Stand Mixer, Food Processor, or glass bowl combine sugar and butter and cream cheese; beat until creamy. Add eggs and vanilla; beat well.
Add all dry ingredients; gradually add to creamed mixture until completely blended.
On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake 13 minutes. Cool on wire racks. (Also see notes for other methods)
If desired add a dash of peppermint oil and food coloring of choice to icing – I used blue, you can use any color you desire.
Frost cookies with your brand or homemade icing and add sugar sprinkles and crushed candy canes to tops of cookies.