Christmas Santa Suit Sugar Cookie Cutouts

Delight your loved ones this festive season with these charming Santa Suit Sugar Cookie Cutouts. With their adorable design and delicious taste, they’re sure to be a hit at holiday gatherings!

Ingredients

For the Sugar Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Royal Icing:

• 3 cups powdered sugar
• 2-3 tablespoons meringue powder
• 4-5 tablespoons water (adjust as needed)
• Red gel food coloring

For Decoration:

• Red sanding sugar
• White sanding sugar
• Pink and black nonpareils (for cheeks and eyes)
• Small red candies or mini M&Ms (for Santa’s nose)
• Piping bags with small round piping tips

Instructions

1. Prepare the Sugar Cookie Dough:

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
2. Add the egg, vanilla extract, and almond extract (if using), and mix until well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually blend the dry mixture into the butter mixture, mixing until a soft dough forms. Avoid overmixing.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.

2. Roll and Cut the Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
3. Use Santa-shaped or round cookie cutters to create your desired shapes. Place them on the prepared baking sheets, spaced about 1 inch apart.
4. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on wire racks before decorating.

3. Prepare the Royal Icing:

1. In a mixing bowl, combine powdered sugar, meringue powder, and water. Mix on low speed until the icing is smooth and reaches a pipeable consistency.
2. Divide the icing into two portions. Tint one portion with red gel food coloring for Santa’s hat.
3. Transfer the white and red icings into piping bags fitted with small round tips.

4. Decorate the Cookies:

• Santa’s Hat: Outline and fill the top section of each cookie with red icing. While the icing is still wet, sprinkle red sanding sugar generously over the hat. Shake off the excess and let it set.
• Beard and Hat Trim: Using white icing, outline and fill the bottom half of the cookie for Santa’s beard and the trim of the hat. Sprinkle white sanding sugar over the wet icing. Let it dry completely.
• Santa’s Face: Leave a small section un-iced between the beard and hat for the face. Once the icing sets, use small dabs of white icing to attach pink nonpareils for cheeks, black nonpareils for eyes, and a red candy or mini M&M for the nose.
• Final Details: Add a smile using red icing if desired. Allow the cookies to dry fully before serving or storing.