Name: Dutch Santa Claus Cookies
Prep time: 30 min
Cook time: 7 min
Total time: 757 min
Ingredients: 16 Tbsp butter; 3 Tbsp Crisco shortening; 2 1/4 cup packed light brown sugar; 2 eggs; 1 Tbsp baking soda; 3 Tbsp cinnamon; 3 1/2 cup white flour; 1/2 cup almond chips

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Christmas and baking go hand in hand. And one of my family’s favorite to bake are these Dutch Santa Claus cookies. They are easy, tasty, and hold some fun memories from Christmas’s past.

THE STORY BEHIND THESE COOKIES

This cookie recipe has been passed down from my grandmother. She brought it with her when they immigrated from the Netherlands. And growing up, I recall that she had these out every Christmas.

When I got married, my mom gave me a few recipe cards and this was one of them. I started baking these Dutch Santa Claus cookies every year and my family knows it’s Christmas when these come out of the oven. I appreciate how easy they are to assemble and bake. And even though they may not look overly fancy, they often surprise people with their taste.

To me, they taste like Christmas.

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CHRISTMAS SWEET TREATS RECIPES

This blog post is part of a Christmas Sweet Treats recipe exchange. If you’ve popped over from Jen at Jenron Designs, then welcome! So glad to have you here. Be sure to read all the way to the end for a few other recipes from some blogging friends!

TIPS FOR MAKING SANTA CLAUS COOKIES

Use room temperature butter so that the dough becomes creamy.
Don’t overmix the dough in the mixer.
Use a wooden spoon to stir in the almond chips.
Leave space between each cookie on the cookie sheet. These tend to expand in size, so plenty of room around each will keep them from baking into one another.
Don’t overcook the cookies. Leave them on the hot cookie sheet for a few minutes to reduce in size and finish cooking.

TOOLS YOU WILL NEED

Mixer−I use this Kitchenaid mixer
Silicon spatula
Measuring cups
Measuring spoons
Wooden spoon
Aluminum foil
Sharp knife
Cookie sheets
Metal spatula
Cooling racks

SANTA CLAUS COOKIE FAQ

These cookies require time in between making the dough and baking them. After the dough is complete, you will freeze them overnight. The bonus is that this dough can easily be made way in advance and frozen for longer. That way, you can bake and have them fresh when you’d like.

Since these go straight from the freezer to the oven, any dough that is not currently being baked should be stored in your refrigerator or freezer and not sitting on the counter. This helps to maintain their shape and keep them from becoming mushy before baking.

Use a sharp non-serrated knife to most easily slice the dough.

Once baked, these Santa Claus cookies can be stored at room temperature or can even be put back in the freezer to pull out at a later time.

I hope this recipe becomes a favorite for your family this Christmas too. Now pop over and see what Bree at The Homemaking Momma is baking in her kitchen!

the Gal Down the Road / Gracefully Home / Roots and Boots

Jenron Designs / The Little by Little Home / The Homemaking Momma

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