Santa’s Sugar Cookies

Sugar Cookies


  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugardsc_0025-copy_2
  • 1 egg (room temperature, set out first)
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon vanilla
  • ¼ cup granulated sugar for rolling cookies


  1. Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
  2. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  3. Stir in flour, baking powder, salt, and vanilla.
  4. Scoop cookie dough by the tablespoon full and roll into a ball.
  5. Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½ inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.



  • 1½ tablespoon meringue powder
  • 3 tablespoon warm water
  • ½ tablespoon light corn syrup
  • 2 cups powdered sugardsc_0368-copy_tu2
  • 1 teaspoon vanilla extract (use clear extract to avoid discoloration)


  1. In a deep bowl, add meringue powder and warm water.
  2. Beat ingredients for about 1 minute until a white and frothy mixture forms.
  3. Add powdered sugar, corn syrup, and vanilla extract in same bowl and mix at medium to medium-high speed.
  4. Continue mixing until your icing becomes thick. This usually takes about 5 minutes of mixing at high speed. Note: This icing is at the “thick consistency stage.” You can add some water to thin it out if you need thinner icing. Please remember that a little water goes a long way. Add only ¼ teaspoon water at a time and make sure to mix properly again.
  5. Add icing to cookies as desired.
  6. Store any leftover icing in an airtight, sealed container with a tight lid because this icing dries very quickly if exposed to air. Finally, cover your entire container in saran wrap.


Kourtney Mason studied baking and pastry in Le Cordon Bleu in Dallas, TX. She said, “I have always had a craving for the sweeter things in life and wanted to learn everything possible about baking.” While in Dallas, she worked for the Dallas Cowboy brand as a Pastry Chef Assistant. She now attends the Cape Fear Community College studying psychology and plans to work with human trafficking victims.

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