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Santa Claus Snickerdoodle Cookies

For the Cookie Dough:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • I teaspoon pure vanilla extract

For Decorating:

  •  Red icing (for Santa's hat)
  •  White icing (for Santa's beard and pom-pom)
  • Mini chocolate chips or chocolate icing (for Santa's eyes)
  • Red candies or red icing (for Santa's nose)
  • Spice Way Spice Way Cinnamon Ground Ground Nutmeg


  1. Follow the same instructions as the previous recipe to prepare and bake the Snickerdoodle cookies. Make sure they are completely cooled before decorating.
  2. Once the cookies are cooled, use red icing to pipe Santa's hat on the top part of each cookie. You can make it pointy and a little droopy for a whimsical 100k.
  3. Use white icing to pipe Santa's beard to the hat, extending it to the sides of the cookie.
  4. Add two mini chocolate chips or dots of chocolate icing for Santa's eyes.
  5. Place a red candy or use red icing to create Santa's nose just below the eyes.
  6. Finish by using white icing to add a small pom-pom at the tip of Santa's hat.
  7. Let the icing set and harden before serving.
Santa Claus Snickerdoodle Cookies
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