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 literally 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 tell 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
- 1 and 3/4 sticks of Real unsalted butter softened
- 2 ounces of cream cheese softened
- 1 tablespoon Vanilla Bean extract
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 and 1/4 cups of granulated sugar
- 3 cups multi-purpose flour
- 1 and 1/2 teaspoon of baking powder
- 1 teaspoon of kosher salt
- frosting, your brand
- food coloring or gel, optional
- dash of peppermint oil, optional
- sugar sprinkles
- 4 crushed peppermint candy canes
Important notes and tips
There are a few things that will need to be mentioned or may be noteworthy that I would like to talk about before we get started actually 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 important so you can actually make the batter 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 refrigerator makes it easier to handle and really brings out the butter flavor since the ingredients have had time to hang out with one another and meld those wonderful flavors together. How long should you chill them? I have learned from experience that 3 hours or more in a refrigerator really brings up the flavor level of any cookie.
Can I freeze the batter to use them for later? Absolutely, 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 3 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 batter into evenly measured balls and place on 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 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.
- Enjoy!–or let Santa enjoy
This recipe is a © of Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-15. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.