Create these cute and easy Santa cookies this holiday season to celebrate Christmas! Made with buttery shortbread and marshmallows, they make perfect Christmas cookies everyone will enjoy.
Easy Santa Cookies
Happy Holidays! The Christmas season is here, and I’m excited to share my favorite Christmas cookies — shortbread Santa cookies.
There are many ways to make Santa cookies, like Santa sugar cookies, slice-and-bake Santas, or teddy bear Santas, but this version is the simplest I’ve made.
- Use easy shortbread dough. No royal icing required.
- No sprinkles or special decorations needed.
- Just marshmallows and food coloring.
These were a huge hit with my family last year. The buttery shortbread paired with chewy marshmallows is pure holiday comfort.
Share these adorable Santa cookies and celebrate the most wonderful time of the year — they’ll be a hit with family, kids, and friends!
7 Success Tips For Santa Cookies
Roll out the dough thinly enough
Roll to slightly less than 1/4 inch (about 4 mm) so the cookies won’t spread too wide in the oven. Thicker dough spreads more.
Don’t overbake — preserve the bright red
Watch the cookies near the end of baking and remove them once the edges are just slightly darker.
Cut marshmallows thinly
Thin slices stick better to hot cookies and create a neater, more defined beard and hat trim.
Use cornstarch to prevent sticking
If marshmallows are too sticky to cut, dust the surface lightly with cornstarch. Brush off excess before placing on cookies so they adhere better.
Attach marshmallows to hot cookies
Place marshmallow pieces on the cookies immediately after they come from the oven and press gently. We bake a second, brief time to set them, and attaching while hot gives the cleanest result.
Adjust shapes after the second bake
If the marshmallows look uneven after the first bake, wait until they cool a bit and press them into shape. You can also reshape them after they fully cool if they’re still sticky.
Bake a small test batch first
Work with 5–7 cookies initially to learn the timing and how the marshmallows behave. Once comfortable, bake larger batches.
VIDEO: Watch How To Make the Santa Cookies!
Follow the step-by-step video tutorial to see every technique and timing tip.
Don’t forget to subscribe for more baking videos!
Tips For Santa Cookies Ingredients
- Unsalted butter — Use room-temperature butter so ingredients blend smoothly.
- Powdered sugar — Super-fine sugar gives a delicate, crumbly texture.
- Vanilla extract — Regular vanilla adds flavor; omit if preferred.
- All-purpose flour — Standard all-purpose works well.
- Cornstarch — A bit lightens the texture; you can substitute rice or almond flour if desired.
- Salt — A pinch balances the butteriness.
- Gel food coloring — Gel or paste red and black food coloring give the best, vivid color without thinning the dough.
- Marshmallows — Use regular store-bought marshmallows and slice thinly for the beard and hat trim.
How To Make Santa Cookies
Step 1. Make the cookie dough
Make one batch of shortbread cookie dough following a shortbread recipe or the tutorial referenced. Chill as directed.
Step 2. Color the dough
Reserve about 1/4 of the dough for Santa’s face and wrap it in plastic. Color the remaining dough red using gel paste coloring until evenly tinted.
Step 3. Roll out the red dough
Sandwich the red dough between parchment and roll to just under 1/4 inch (about 4 mm). Transfer to a baking sheet and chill until firm.
Step 4. Assemble the Santa shapes
Peel off the parchment and cut the red dough into triangles roughly 2″ wide by 3″ high. Cut each triangle in half to form the hat top and body. Place hat and body pieces on a lined baking sheet and press small amounts of the plain dough between them for the face area.
Make eyes by dipping a toothpick into a tiny amount of black coloring and stamping each face. Roll tiny red dots from leftover red dough for noses and press them in place. Chill the tray in the fridge while you slice marshmallows and preheat the oven to 350ºF (176ºC).
Step 5. Cut marshmallows
Slice marshmallows into thin pieces for Santa’s beard, pompom, and hat trim. Dust with cornstarch if they stick while cutting; shake off excess before placing on the cookies.
Step 6. Bake cookies and attach marshmallows
Bake at 350ºF (176ºC) for 10–15 minutes until the edges are slightly darker. Immediately press the sliced marshmallow pieces onto the hot cookies so they adhere. If a cookie cools before marshmallows are added, simply place the marshmallows on top and proceed.
Step 7. Bake the cookies again (second bake)
Return the cookies to the oven for 30 seconds to 1 minute at 350ºF (176ºC) — just long enough to set the marshmallows. Avoid overbaking to prevent excessive spreading. After baking, press or reshape marshmallows as needed; if very sticky, wait until they cool slightly.
That’s it! Share them at holiday gatherings, pack them into cookie boxes for gifts, or serve as Santa’s favorite cookies on Christmas Eve with milk.
I hope these jolly Santa cookies help you make a wonderful holiday memory. 🎅🏼
Happy Baking,
Aya xx
How To Store The Cookies
Store cookies in an airtight container with parchment between layers to prevent marshmallows from sticking. In humid environments, include silica gel in the container to help keep cookies crisp. Cookies keep about one week at room temperature or up to 10 days in the refrigerator; I refrigerate if not eating within 1–2 days.
FAQ
One batch yields about 36–40 cookies when cutting the red dough into 2″ x 3″ triangles. A half-batch option is available in the printable recipe if you want fewer cookies.
Yes. Change the size as you prefer and adjust baking time accordingly.
Yes — you can use royal icing, white chocolate, or buttercream instead of marshmallows.
Yes. Use any cookie dough that holds its shape while baking.
Store the dough in the fridge for up to 4–5 days.
Yes. Freeze the dough for a few months and thaw overnight before using.
Other Christmas Cookie Recipes
If you loved these Santa cookies, try other festive recipes like gingerbread cookies, slice-and-bake Christmas shapes, or a holiday cookie box made from one dough.
- Gingerbread cookies
- 10 Holiday cookies from 1 dough
- Slice-and-bake Christmas cookies (various shapes)
Did you try the recipe?
Let me know your honest feedback in the comment section below — I’d love to hear how you enjoyed these with friends and family.
Thank you! – Aya
Easy Santa Cookies (Shortbread Dough)
Equipment
Method
Nutrition
Notes
Ingredients
- 226 g (1 cup) Unsalted butter
- 90 g (3/4 cup) Powdered sugar
- 1 teaspoon Vanilla extract
- 290 g (2 1/3 cups) All-purpose flour
- 25 g (about 3 tbsp) Cornstarch
- 1/2 teaspoon Salt
- Red gel paste food coloring, as needed
- Black gel paste food coloring, as needed
- Marshmallows, as needed
NOTE: For best results, weigh ingredients. Cup measures are provided for convenience.
Equipment
- Stand mixer (or hand mixer)
- Spatula
- Parchment paper
- Rolling pin
- Rectangle cookie cutter (or knife)
- Fork
- Baking tray
Method
- Make the cookie dough: Prepare one batch of shortbread dough. Chill as instructed.
- Color the dough: Reserve 1/4 of the dough for faces and color the rest red with gel paste.
- Roll out the red dough: Roll between parchment to just under 1/4 inch and chill until firm.
- Assemble shapes: Cut 2″ x 3″ triangles, halve each for hat top and body, press plain dough for faces, add eyes with black color and tiny red nose dots. Refrigerate while slicing marshmallows and preheat oven to 350ºF (176ºC).
- Cut marshmallows: Slice marshmallows thin for beard, pompom, and hat trim. Dust with cornstarch if sticky.
- Bake and attach marshmallows: Bake 10–15 minutes until edges are slightly darker. Immediately press marshmallow pieces onto hot cookies so they stick.
- Second bake: Return to oven 30 seconds to 1 minute at 350ºF (176ºC) to set marshmallows. Avoid overbaking. Shape marshmallows after cooling if needed.
Notes
Nutrition
Tried this recipe?
Let us know how it was!