Santa Claus Cookies-Part 2

Santa Claus cookies turn baked sugar rounds into edible holiday art, the kind of project that gets little hands floured and grandkids stationed around the kitchen table. The base is a simple lemon-scented sugar cookie flattened with a sugar-dipped glass before baking, no fancy cutters required.

The decorating is where the fun lives. Red sugar gets sprinkled on the top third for the cap, currants press in as eyes, a red cinnamon candy makes the nose, and shredded coconut becomes the beard. Top with a miniature marshmallow at the cap point for the tassel.

Frost and decorate one cookie at a time. The frosting sets fast and you can’t sprinkle into hardened icing, so finish each Santa before starting the next.

Kitchen Tips

• Flatten cookies evenly with a sugar-dipped glass bottom. Uneven thickness means burned edges and pale centers.
• Use light corn syrup in the frosting for a glossy finish that stays smooth as it dries, plain powdered sugar frosting can crack.
• Have all decorations measured out and at hand before starting to frost. The icing surface needs to be wet when you press in the marshmallow and candies.
• Insert ice cream sticks halfway into the dough balls before baking for cookie pops, perfect for holiday party favors or hostess gifts.

Variations

• Use chocolate chips for eyes instead of currants for a sweeter alternative.
• Swap red sugar for crushed peppermint candies on the cap for crunch and minty flavor.
• Add a quarter teaspoon of almond extract to the dough for a nuttier, more bakery-style cookie.