These cute cookies are the best way to spread Christmas cheer.

TOTAL TIME: 
COOK: 
LEVEL: EASY
YIELD: 12 COOKIES (6 BEARDS AND 6 HATS)
 

INGREDIENTS

  • 2 3/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 3/4 c. granulated sugar
  • 1 large egg
  • 1 1/2 tsp. pure vanilla extract
  • Santa hat and beard templates (see below)
  • 1 batch royal icing
  • Red sanding sugar, finely shredded coconut, white nonpareils and sprinkles, for decorating

DIRECTIONS

  1. In a large bowl, whisk together the flour, baking powder and salt.
  2. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8"-thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.
  4. Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using the Santa hat and beard stencils, cut out cookies. Place them on the prepared sheets. Re-roll, chill and cut the scraps.
  5. Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes then transfer to wire racks to cool completely.
  6. While the cookies are cooling, make the royal icing. Separate the icing into two bowls and tint one bowl red. Transfer 1/2 of each color to separate pastry bags fitted with fine tips. Use a few drops of water to thin the icing remaining in the bowls for flooding and place in separate resealable plastic bags; snip off the corners.
  7. Using the thicker icing, outline each cookie, then fill using the thinner flooding icing. While wet, sprinkle with red sanding sugar, finely shredded coconut, nonpareils and sprinkles. Once dry, decorate with additional thicker white icing and let set.
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