Santa Hat Cookies


These Santa Hat Cookies are fun to serve while opening Christmas gifts.  This dough can be used for any rolled and cut out cookie.

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    • 1 cup (2 sticks) butter softened
    • 1 1/2 cups granulated sugar
    • 1 egg
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon no-color almond extract
    • 2 3/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt


Preheat oven to 400°F.

In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition. 

Do not chill dough. 

Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. 

Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.  Allow cookies to cool on a rack before decorating.

Recipe may be doubled.

Decorate Cookies:
Use spatula and green or red royal icing to ice top half of cookie (excluding pompom) smooth and immediately sprinkle with green sugar sprinkles. Use tip 3 and white royal icing to outline and pipe-in pompom and hat brim (smooth with finger dipped in cornstarch). Use tip 2 and white royal icing to pipe spirals on pompom and hat brim

Recipes From - The Gourmet Food And Cooking Resource