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Recipe © 2007 Wisconsin Milk Marketing Board, Inc


  • 1 cup butter, at room temperature
  • 1/2 cup sugar
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon red paste food coloring*
  • 36 miniature chocolate chips
  • 1 tube purchases white decorator frosting
  • You may use traditional red liquid food coloring, but it will take a larger amount to achieve the same vibrant color


  • Preheat oven to 325°.
  • Using a mixer, beat butter until fluffy.
  • Add sugar; beat until well combined.
  • Beat in milk and vanilla extract.
  • Beat in flour. If you are not using a heavy duty mixer, it will be necessary to beat in the last of the flour by hand.
  • Remove one cup of dough and set aside.
  • Beat food coloring into remaining dough to make a bright red tone.
  • Form the plain and red doughs into 12 balls each.
  • With red dough, separate each ball into one 1-inch ball and five 1/2-inch balls. With plain dough, separate each of the balls into one 3/4-inch ball and four 1/4-inch balls.
  • Shape the Santas: Slightly flatten the 1-inch red ball on an ungreased cookie sheet.
  • This is Santa's "body".
  • Place plain 3/4-inch ball on top of red ball for head; flatten slightly.
  • Attach the four red 1/2-inch balls for arms and legs. Attach the last red ball as a cap on top of Santa's head.
  • Reshape cap slightly to form a triangle.
  • Attach the four 1/4-inch plain balls for Santa's hands and feet.
  • Lightly press the balls against each other so they hold together.
  • Add miniature chocolate chips to face for eyes and nose.
  • Bake 12 to 15 minutes or until lightly browned. Remove from oven and leave cookies on baking sheet for 2 minutes.
  • Remove to racks to cool.
  • Using star tip, squeeze the decorator frosting to form a mustache and beard on Santa's face. Also, form a ball at the tip of his cap and rim at the bottom of his hat.

Categories: Christmas  Dessert 
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