Description

Santa Slice-and-Bake Cookies are festive holiday butter cookies designed to look like Santa’s red coat, complete with a black belt and white trim. These slice-and-bake cookies are buttery, tender, and perfect for gifting or serving during Christmas celebrations. Easy to make ahead and decorate, they bring both creativity and sweetness to your holiday baking traditions.

Ingredients

Scale

2 1/4 cups all-purpose flour: provides structure and texture
1/2 teaspoon baking powder: helps cookies rise slightly
1/4 teaspoon kosher salt: enhances flavor balance
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature: adds richness and soft crumb
3/4 cup granulated sugar: sweetens and contributes to tender texture
1 teaspoon vanilla extract: adds warm, aromatic flavor
2 large eggs, at room temperature: bind ingredients and create smooth dough
1/4 teaspoon black gel food coloring: colors Santa’s belt
1/2 teaspoon red gel food coloring: colors Santa’s coat
1 cup confectioners’ sugar: base for royal icing
2 teaspoons meringue powder: stabilizes and sets the icing
1 tablespoon plus 1 teaspoon water: thins icing to piping consistency
1/4 cup white sprinkles: adds decorative trim to Santa’s coat

Instructions

Whisk together the flour, baking powder, and salt in a medium bowl.
In a stand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla and one egg; beat to combine.
Gradually add the dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix for 30 seconds more.
Remove 1/3 cup of dough and color it black with gel food coloring. Cover and refrigerate for 30 minutes.
Add red food coloring to the remaining dough in the mixer; mix until evenly combined. Cover and refrigerate for 30 minutes.
Roll the red dough into a 7-inch log, about 2 inches in diameter. Chill for 15 minutes.
Flatten the black dough into a 7×2-inch rectangle, 1/4-inch thick. Chill for 15 minutes.
Slice the red dough log in half lengthwise. Brush one side with egg wash, place the black dough rectangle on top, then brush again and add the second red half to form Santa’s belt layer. Wrap and roll gently to smooth the shape, then chill for 1 hour.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Slice chilled dough into 24 equal rounds, about 1/4-inch thick. Place evenly on baking sheets.
Bake 14–17 minutes, rotating pans halfway through, until edges are lightly golden. Cool completely.
For the royal icing, beat confectioners’ sugar, meringue powder, and 1 tablespoon water on high speed for 1 minute. Add more water if needed for piping consistency.
Pipe a white collar on each cookie, add buttons and a belt buckle with icing, and decorate the collar with white sprinkles. Let icing set before serving.

Notes

Chill dough between steps to maintain clean color layers.
Clean knife after each slice to prevent color bleeding.
Store cookies in an airtight container for up to one week.
Freeze unbaked dough for up to a month for make-ahead convenience.
Use sharp piping tips for detailed icing work.

Prep Time: 1 hour
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 9g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: Santa Slice-and-Bake Cookies, Christmas cookies, holiday desserts, butter cookies, festive baking, slice and bake, holiday treats, Santa cookies, royal icing cookies