Santa cookies are a family favorite at our house. These easy drop sugar cookies require no rolling or cutting, and the dough is flavored with cream cheese and a touch of peppermint for a festive twist. Topped with a simple buttercream-style frosting and holiday sprinkles, they’re an instant hit with kids and adults alike.
The dough is straightforward to make and benefits from a short chill. It can be prepared ahead or frozen, and the cookies bake quickly, making them perfect for last-minute holiday baking or a fun Christmas Eve decorating activity with the kids.
Add these Santa cookies to your holiday baking list — they’re festive, flavorful, and easy to share with friends, family, and, of course, Santa himself.
Why you’ll love them:
- Kid-approved. Bite-size, festive, and irresistibly tasty.
- A new tradition. Make the dough ahead and let everyone decorate on Christmas Eve, or enjoy them with hot chocolate by the tree.
- Peppermint twist. A hint of peppermint gives a classic sugar cookie a seasonal lift.
Santa Cookies Ingredients
Cookie Dough
- 14 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- ½ cup powdered sugar, sifted
- ½ teaspoon peppermint extract (or almond extract)
- 1½ cups all-purpose flour
- ¼ cup cornstarch (4 tablespoons)
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter, softened
- 2¼ cups powdered sugar, sifted
- 3–4 tablespoons milk
- ½ teaspoon vanilla extract
- Christmas sprinkles (or mini red and green candies)
How to Make Santa Cookies
- Batter. In a large bowl, beat the room-temperature butter and cream cheese until smooth. Add the powdered sugar and peppermint extract, then beat until light and fluffy.
- Whisk the flour, cornstarch, and salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just combined. Cover and chill the dough for 1 hour.
- Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Bake. Use a cookie scoop to form 1-inch dough balls. Roll and place them on the prepared sheet, then flatten slightly using the bottom of a cup. Bake 10–12 minutes, until the edges are lightly browned. Cool on a wire rack.
- The cookies keep their shape, so form the dough round or slightly flattened depending on how you like them.
- Frosting. In a medium bowl, beat the softened butter, powdered sugar, milk, and vanilla extract until smooth. Add milk a little at a time to reach the desired consistency.
- Spread the frosting on cooled cookies and decorate with sprinkles. Let the frosting set before storing or packaging.
Santa Cookies
Equipment
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cookie sheet
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medium cookie scoop
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electric hand mixer
Video
Ingredients
Cookie Dough
- 14 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1½ cups all-purpose flour
- ¼ cup cornstarch, (4 tablespoons)
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter, softened
- 2¼ cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- Christmas sprinkles
Instructions
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Beat the butter and cream cheese in a large bowl until smooth. Add powdered sugar and peppermint extract and beat until fluffy.
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Whisk together flour, cornstarch, and salt. Add to the butter mixture and blend until combined. Cover and refrigerate for 1 hour.
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Preheat oven to 350°F.
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Scoop 1-inch dough balls, roll, and place on a baking sheet. Flatten slightly with the bottom of a cup and bake 10–12 minutes, until edges are lightly browned. Cool completely.
Frosting
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Combine butter, powdered sugar, milk, and vanilla extract in a medium bowl and beat until smooth. Add more milk if needed to reach the right consistency.
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Spread frosting on cooled cookies and add sprinkles. Allow frosting to set before storing.
Notes
Store. Once the frosting has set, keep cookies in an airtight container at room temperature for 3–4 days or freeze for 2–3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe FAQ
Yes. Wrap the dough in plastic and refrigerate for 1–2 days, or wrap tightly and freeze up to 3 months before baking.
After the frosting sets, store cookies in an airtight container at room temperature for 3–4 days, or freeze for 2–3 months.
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This recipe was originally published November 2024.