Cookies are synonymous with Christmas and the Big Guy. This year, we’re leaving him an extra special snack with these Santa Hat Cookies. They’re easy, they’re soooo yummy, and they’re perfect for getting kids in the kitchen and excited about a festive dessert.
After years and years of the same, we were tired of leaving Santa the same old boring chocolate chip cookies every Christmas eve. Last year, by unanimous vote, we decided that these fun, fancy ‘cookies’ were the perfect thing for a change.These are so simple, they’re a perfect Christmas break activity for the kids. Even the youngest son got in on the action.
The sons were so happy last Christmas morning when the woke up and discovered that Santa had liked them so much, he ate almost the entire plate. Poor Santa. That (and all the milk) probably led to a giant belly ache. I wouldn’t know or anything. Just a guess. The big guy and I are tight and everything, but not that tight. Shake things up for Santa this Christmas Eve at your own house with these colorful Christmas ‘cookies’ or just have them as part of your celebration. However you decide to use them, whenever you decide to bake them they will be sugary sweet and perfect for the occasion.
Christmas Wreath Cookies
1/2 cup (1 stick) unsalted butter
1 10-ounce package of miniature marshmallows
1 1/2 teaspoon peppermint extract
2 teaspoons green food coloring
1 cup white chocolate chips
4 cups toasted rice or corn flake cereal
1/4 to 1/3 cup cinnamon candies (such as Red Hots®)
1. Prepare baking sheet with wax paper. Spray wax paper with non-stick cooking spray and set aside.
2. In large saucepan or Dutch oven, melt butter over medium heat. Add marshmallows and stir continuously until melted, scraping sides of pan so sugar crystals don’t form.
3. Turn heat to low. Add peppermint extract and green food coloring and mix well. Add white chocolate chips and stir until melted. Add cereal and mix well until all cereal flakes are well coated.
4. Coat hands with some of the non-stick cooking spray. Take about 1/4 cup of cereal mixture and form wreath shapes on wax paper coated baking sheet. Decorate each wreath with 3-6 cinnamon candies. I opted for 3 so they looked like Poinsettia leaves. Allow to cool for about an hour before serving. Store in an airtight container in single layers separated by wax paper or on baking sheet covered in plastic wrap for 4-5 days.
I remember growing up and seeing all the adults drinking eggnog on Christmas Eve & Christmas day. Us kids were left at the ‘kids table’. It was a table. It was also in my grandmother’s laundry room/pantry/sewing room off of the kitchen. It didn’t bother us though. The grown-ups didn’t see us sneak a glass of the good stuff for ourselves or notice it make it’s way quickly around our little table as we each took a sip. I know what you’re thinking. Shame on you! It was non-alcoholic. Being an adult now with four boys, I totally get why they hoarded the stuff. I’m pretty stingy doling it out myself as well.
To this day, my kids and I (still) love eggnog. We wait all year long for the creamy concoction to hit the store shelves again. My husband, he hates it. This cookie won him over. He was impressed. It was moist, chewy, and the eggnog taste was just right. Seriously, he ate 12. In less than 5 minutes. He may not be ready to actually drink a cold, frothy glass full but he’s behind eggnog a little bit. And that’s enough for me! For now. Before he avoided it like that little milk jug was hiding the Ebola virus in our refrigerator.
As for me, and my family, we’ve seen the light. Eggnog is so much more than just the nectar of the gods a drink. It’s an amazing, drool-worthy addition to multiple recipes. Cookies today. Tomorrow, the world! It’s time for an eggnog revolution. What do you say?
1 1/4 cup powdered sugar
3 tbsp eggnog
ground nutmeg, for garnish
1. Preheat oven to 350°. In a medium bowl whisk together flour, baking powder, cinnamon, and nutmeg. Set aside. 2. In a large mixing bowl, cream butter and sugar together. Add egg yolks and vanilla to the mixture and beat until smooth. Finally, add eggnog and mix on medium speed until smooth and creamy. Slowly add flour mixture into the eggnog mixture and stir until combined. Chill dough for 20 minutes.
3. Line a baking sheet with parchment paper and use a cookie scoop or drop spoonfuls of dough onto the cookie sheet. Bake for 18-22 minutes or until bottoms are lightly browned. Do not over cook. Remove cookies from pan and allow to cool on a cooling rack.
4. For icing, whisk powdered sugar and eggnog together. Add more sugar or eggnog, depending on the consistency you prefer.
5. Drizzle icing on cooled cookies and sprinkle with nutmeg. Store in a air tight container in the refrigerator.