Roly-Poly Santas: Festive Holiday Cookies
Introduction
As the holiday season approaches, there’s nothing quite like gathering in the kitchen to make delightful treats. This Roly-Poly Santa cookie recipe is sure to add cheer to your holiday celebrations! These adorable and delicious cookies are perfect for sharing with family and friends. Don’t forget to subscribe to receive more delightful recipes straight to your inbox!
Why You’ll Love This Recipe
These Roly-Poly Santas are not only cute to look at but also scrumptious to eat. The combination of buttery dough, sweet chocolate chip eyes, and spicy cinnamon mouths is irresistible. They’re simple to make, family-friendly, and offer a fun, creative baking project with loved ones. Plus, they’re perfect for gifting!
Ingredients
– 1 cup butter, softened
– 1/2 cup confectioners’ sugar
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– Red paste food coloring
– 1/4 cup miniature semisweet chocolate chips
– 24 red cinnamon candies
– 48 slivered almonds
Necessary Tools
– Large mixing bowl
– Measuring cups and spoons
– Baking sheet
– Wire racks
– Spatula
Ingredient Swaps and Additions
Feel free to experiment with this recipe! You could use colored jimmies for eyes instead of chocolate chips or use white icing for Santa’s beard. Swap almonds for tiny marshmallow bits for an extra sweet touch.
Step-by-Step Instructions
1. Preheat your oven to 350°F.
2. Cream together butter, confectioners’ sugar, and vanilla in a large bowl until the mixture is light and fluffy.
3. Gradually add the flour and salt to the creamed mixture, blending well. Set aside 1 cup of dough and tint the rest red.
4. Shape the dough: For Santa’s body, make one 3/4-inch ball, then five 1/2-inch balls, and four 1/4-inch balls with the red dough. With the plain dough, form one 1/2-inch ball and five 1/4-inch balls.
5. Assemble on an ungreased baking sheet: Press the larger red ball into a disk for Santa’s body, attach smaller red balls for arms and legs. Add a plain ball for the head and smaller ones for hands, feet, and nose.
6. Finish your Santas with chocolate chip eyes and a cinnamon candy mouth, using almonds for a mustache.
7. Repeat to create more Santas, spacing them apart on the baking sheet.
8. Bake for 12-15 minutes until set. Cool briefly on the pan, then transfer to wire racks to cool completely.
Serving Suggestions
Serve these cookies with a warm glass of milk or a cup of hot cocoa. They’re perfect for a holiday dessert platter or a sweet gift box.
Pro Tips for Success
– Ensure butter is softened for easy mixing.
– Use paste food coloring for vibrant red dough.
– Be gentle when assembling to maintain shapes.
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in layers separated by wax paper and thaw at room temperature before serving.
FAQ Section
– Can I make these ahead of time? Yes, the dough can be made a day ahead and refrigerated. Assemble and bake just before serving.
– Can I use other colors? Absolutely, customize with any color you’d like!
Conclusion
These Roly-Poly Santas perfectly capture the joy of the holiday season. They’re easy to make, fun to decorate, and a hit at any festive gathering. We’d love to hear how your cookies turned out, so be sure to leave a review, share photos, or tag us on Instagram with your creations!
Nutritional Information
Approximate values per cookie: Calories 175, Fat 11g, Carbohydrates 18g, Protein 2g, Sugars 8g.
Roly-Poly Santas
Ingredients
Method
- Preheat your oven to 350°F.
- Cream together butter, confectioners' sugar, and vanilla in a large bowl until the mixture is light and fluffy.
- Gradually add the flour and salt to the creamed mixture, blending well. Set aside 1 cup of dough and tint the rest red.
- For Santa’s body, make one 3/4-inch ball, then five 1/2-inch balls, and four 1/4-inch balls with the red dough. With the plain dough, form one 1/2-inch ball and five 1/4-inch balls.
- Assemble on an ungreased baking sheet: Press the larger red ball into a disk for Santa’s body, attach smaller red balls for arms and legs. Add a plain ball for the head and smaller ones for hands, feet, and nose.
- Finish your Santas with chocolate chip eyes and a cinnamon candy mouth, using almonds for a mustache.
- Repeat to create more Santas, spacing them apart on the baking sheet.
- Bake for 12-15 minutes until set. Cool briefly on the pan, then transfer to wire racks to cool completely.
