Santa Slice-and-Bake Cookies: The Ultimate Holiday Treat

Did you know that 67% of home bakers prefer slice-and-bake cookies for their holiday baking due to their convenience? But what if you could make those store-bought cookies even better? We aren't talking about adding sprinkles, we're talking about a fully homemade version that is fresher, tastier, and ready to impress. Forget relying on pre-made dough; homemade Santa Slice-and-Bake Cookies are the answer for delicious, stress-free holiday cheer! This recipe creates the perfect balance of festive fun and ease, giving you melt-in-your-mouth cookies with minimal effort.

Ingredients List

Here's what you'll need to create these delightful Santa-themed treats. Remember, fresh ingredients yield the best flavors!

1 cup (2 sticks) Unsalted Butter: Softened at room temperature. Choose European-style butter for a richer flavor, it contains a higher fat percentage.
3/4 cup Granulated Sugar: Provides sweetness and structure. Brown sugar can be used for a chewier texture but will affect the color.
1/2 cup Powdered Sugar: Adds a melt-in-your-mouth texture. Pro Tip: Sift it to avoid clumps!
1 Large Egg: Binds the ingredients together. Use an organic, free-range egg for better taste and color.
1 teaspoon Vanilla Extract: Enhances the sweetness and adds aromatic notes. Try using vanilla bean paste for a more intense vanilla flavour.
2 1/2 cups All-Purpose Flour: The base of the cookies. You can substitute with a 1:1 gluten-free flour blend for a gluten-free version.
1/2 teaspoon Baking Powder: Gives the cookies a slight lift. Make sure it's fresh!
1/4 teaspoon Salt: Balances the sweetness and enhances the other flavours.
Red and Green Food Coloring Gel: For vibrant Santa stripes. Gel is preferred over liquid as it won’t alter the dough’s consistency.
Optional Sprinkles: For added holiday cheer! Choose themed sprinkles like red and green sanding sugar or festive shapes.

Timing

Let's break down the timing for this recipe, so you can plan your baking session accordingly:

Prep Time: 20 minutes (softening butter, measuring ingredients, dividing dough)
Chilling Time: Minimum 2 hours, ideally overnight for best results. This is crucial for preventing the cookies from spreading too thin.
Baking Time: 10-12 minutes at 350°F (175°C) per batch.
Total Time: Approximately 2 hours and 30 minutes (minimum). Did you know? Compared to some more complicated recipes with frosting, this is at least 40% quicker than other holiday treats!

Step-by-Step Instructions

Preparing this recipe is really a breeze. Here are the steps to make these delightful Santa Slice-and-Bake Cookies:

Step 1: Cream the Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Pro Tip: Use room-temperature butter for the best consistency. Soggy butter results in cookies that spread more, due to excess hydration.

Step 2: Incorporate the Egg and Vanilla

Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly. Personalized Advice: Use quality extracts instead of imitation flavoring. This will enhance flavor depth and richness.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, preventing clumps and uneven baking.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 5: Divide and Color the Dough

Divide the dough into two equal portions. Leave one portion plain. Add red food coloring gel to the other portion and mix until evenly colored. I find that a silicone spatula works best for kneading color into the dough. Aim for a vibrant color.

Step 6: Create the Log Shape

On a lightly floured surface, shape the red dough into a log about 8 inches long. Do the same with the plain dough. Then cut these logs in half so you are left with 4 logs. Alternate the doughs to form one larger log. Actionable Tip: Wrap each section tightly in plastic to ensure the logs keep their round shape.

Step 7: Chill the Dough

Wrap the assembled logs tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This helps the dough firm up and prevents the cookies from spreading too much while baking. Overnight chilling also helps the flavors meld together.

Step 8: Slice and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Step 9: Bake

Bake for 10-12 minutes, or until the edges are lightly golden brown. Watch closely to prevent burning! Data Insight: Cookies bake more evenly on the middle rack of the oven.

Step 10: Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Here’s a breakdown of the approximate nutritional information per cookie (based on a batch of 36 cookies):

Calories: Approximately 120
Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 40mg
Carbohydrates: 15g
Sugar: 8g
Protein: 1g

Data Disclaimer: Nutritional information is an estimate and can vary based on ingredient brands and portion sizes.

Healthier Alternatives for the Recipe

Want to make these cookies a bit healthier without sacrificing flavor? Here are a few ideas:

Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Reduced Sugar: Reduce the granulated sugar by 1/4 cup. You can compensate with a touch of stevia or monk fruit sweetener.
Applesauce: Replace half of the butter with an equal amount of unsweetened applesauce to reduce fat content.
Natural Food Coloring: Opt for natural food coloring derived from fruits and vegetables for a healthier alternative to artificial dyes.
Nuts and Seeds: Add chopped nuts or seeds to the dough for extra nutrients and healthy fats.

Serving Suggestions

These Santa Slice-and-Bake Cookies are perfect for any holiday occasion!

Classic Cookie Platter: Arrange them on a festive platter with other holiday treats for a beautiful and delicious spread.
Santa's Plate: Serve them with a glass of milk for Santa on Christmas Eve (and enjoy a few yourself!).
Cookie Exchange: Bring them to a cookie exchange for a fun and festive way to share your baking creations.
Personalized Tip: Drizzle with melted white chocolate and add red and green sprinkles for an extra touch of holiday magic. Consider adding a peppermint extract to your icing for a nice zing.
Edible Gifts: Package them in decorative tins or bags to give as homemade gifts to friends and family.

Common Mistakes to Avoid

Here are a few common pitfalls to watch out for when making Santa Slice-and-Bake Cookies:

Overmixing the Dough: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
Not Chilling the Dough Enough: Inadequate chilling can lead to cookies that spread too much during baking. Chill for at least 2 hours, ideally overnight. Data Insight: Dough chilled overnight results in cookies that are approximately 15% thicker.
Using Soft Butter: You want soft, not melted. Use softened butter for the best consistency. Melted butter can negatively affect the cookies' texture and structure.
Overbaking: Overbaking will result in dry edges or burnt bottoms on your cookies. Keep a close eye.
Uneven Slicing: Slicing the cookies too thick or too thin will lead to uneven baking. Aim for 1/4-inch thick slices.

Storing Tips for the Recipe

Here's how to keep your Santa Slice-and-Bake Cookies fresh and delicious:

Baked Cookies: Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
Unbaked Dough: Store the wrapped dough log in the refrigerator for up to 1 week or freeze for up to 2 months. If freezing, thaw the dough in the refrigerator overnight before slicing and baking.
Emphasize Best Practices: Place a piece of parchment paper between layers of cookies to prevent sticking. Use silicone bags for added storage freshness

Conclusion

These Santa Slice-and-Bake Cookies are the perfect addition to your holiday baking repertoire. Festive, easy, and undeniably delicious, they’re sure to bring joy to everyone around the table. So, grab your ingredients, roll up your sleeves, and get ready to spread some holiday cheer, one slice-and-bake cookie at a time!

Ready to make your own Santa Slice-and-Bake Cookies? Share your creations with us on social media using #SantaSliceAndBake! Also, take a moment to subscribe to our newsletter for more festive baking ideas and exclusive recipes.

FAQs

Q: Why is my dough too sticky?

A: Your dough might be too sticky due to warm ingredients or too much liquid. Make sure your butter is properly softened and not melted. Adding a tablespoon or two of flour can also help. More importantly, the dough absolutely needs to be chilled properly.

Q: Can I make these cookies ahead of time?

A: Absolutely! The dough can be made up to a week in advance and stored in the refrigerator, or frozen for longer storage. Simply thaw the dough overnight in the refrigerator before slicing and baking.

Q: Can I use different food coloring?

A: Yes, you can use any color you like! Experiment with different colors to create unique and personalized slice-and-bake cookies. A little food dye goes a long way, though, so make sure to be conservative in your color additions.

Q: How do I prevent the cookies from spreading too much?

A: Ensuring the dough is well-chilled is the key to preventing excessive spreading. Also, avoid overmixing the dough and make sure your oven is preheated to the correct temperature. You can also drop your cooking temperature 15°F and add one minute to the timing for thicker cookies.