A simple Christmas Eve tradition made with love
I have so many childhood memories of Christmas, but one in particular always stands out — the delicious smells drifting from the kitchen. The rich fruitiness of the Christmas cake, warm mince pies straight from the oven, and that unmistakable buttery aroma of freshly baked shortbread biscuits.
Even now, those smells instantly take me back.
As busy as Christmas can be, I always try to slow things down and carve out time to bake with the kids. It’s not about perfection — it’s about the laughter, the sticky fingers, and the memories being made. And these Santa Cookies are the perfect recipe for just that.
They’re made with simple, store-cupboard ingredients, they’re quick and easy, and best of all… I’ve heard they’re Santa’s favourite
Why You’ll Love These Homemade Santa Cookies
- They’re incredibly easy — the shortbread uses just 3 simple ingredients.
- They’re a lovely way to create special memories with your kids.
- Decorating them is great fun!
- Santa works very hard — he deserves something homemade!
- They taste absolutely delicious.
- They’re made with love (the most important ingredient of all).
- They’re perfect for starting a family Christmas tradition.
These Homemade Santa Cookies are such a simple way to slow down during the busy Christmas season and enjoy some cosy time in the kitchen together. Whether you’re baking them on Christmas Eve for Santa or making them just for fun, they’re sure to become a little tradition your family looks forward to every year.
Don’t forget to tag @littleloucookies with all your festive bakes and makes — I absolutely love seeing them!
Homemade Santa Cookies
Equipment
Ingredients
- For the shortbread
- 120 g butter
- 50 g sugar
- 170 g plain flour
- Tiny dash water if needed
- Easy Icing:
- 200 g icing sugar sieved
- 30 ml milk cold is fine
- Mix together in a bowl transfer to a piping bag or food bag and snip the corner to decorate.
- To decorate:
- 100 g milk chocolate melted
- 1 packet edible Christmas Decorations
- Christmas Sprinkles
Instructions
- Beat the butter and the sugar together until smooth. Then add the flour and blend until the dough comes together. Test a small amount and see if it will clump to make a ball, if it seems very dry add a 1/2 tsp of water and blend again.
- Turn on to a work surface and shape the dough into a circle, cover with parchment paper and chill in the fridge for 30 minutes.
- Preheat the oven 170ºC fan.
- Roll out the dough to about the thickness of a 1 euro/pound coin
- Cut into shortbread rounds and place onto a baking tray.
- Bake in the oven for 12-15 minutes, until lightly golden. Set aside to cool completely on a wire rack.
- To decorate – pipe on the icing or dip in the chocolate and top with the decorations as you wish.
- Make ahead: Store the shortbread dough in an airtight bag in the fridge for 1 week, then roll out and bake.
