Santa’s Cookies take me straight back to my grandma’s red tin on the counter, the one that always smelled like sugar and cinnamon. We’d stomp our mittens on the floor, hover near the oven, and sneak a warm cookie when no one was looking. Those tiny, joyful bites made winter feel like a soft blanket and gave me a lifelong love for simple traditions and bright, cheery baking.

I’m a home cook who learned at my mother’s elbow and in church kitchens. I grew up in Louisville, where casseroles and slow-cooker dinners rule weeknights and dessert always feels like a hug. These days I test recipes in real life the messy, wonderful kind of kitchen where homework gets done at the table and everyone asks for seconds. I keep things straightforward, family-friendly, and pork-free, because I want meals that work for most households.

My voice in the kitchen stays warm and easy, the kind that walks you through each step without fuss. Comfort made simple is the goal: recipes that feel nostalgic, honest, and cozy, the kind you bake when you want a memory to take a plate to someone you love. If you’re looking for a cookie to wrap in a napkin and hand to a child, this one’s for you it’s cheerful, forgiving, and reliably good. I also like to share recipes that pair well with favorites like pistachio cranberry cookies, so you can build a baking spread that feels homemade and complete.

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Why this recipe works

Santa’s Cookies work because they balance texture and color in a way that feels like a holiday party in your mouth. The dough uses a traditional creaming method that traps air and creates a tender crumb, while the baking soda gives a gentle lift so each cookie spreads just enough to hold chips, M&Ms, and sprinkles without flattening into a pancake. When you fold in chocolate chips and candies, the dough stays soft and forgiving; you don’t need a candy thermometer or special equipment to get consistent results. That ease makes Santa’s Cookies great for busy cooks who want something festive without fuss.

The combination of brown sugar and granulated sugar creates a molasses-kissed flavor with crisp edges and soft centers, and that contrast is what keeps people coming back. Santa’s Cookies deliver on visual appeal, too colorful M&Ms and sprinkles make each cookie shine on a platter, perfect for school parties or neighbor gifts. I designed this version to work in everyday kitchens: you can mix it by hand or with a mixer, scoop with a spoon or a cookie scoop, and bake on any standard baking sheet. The recipe scales easily, so you can double it for a cookie swap or halve it for a small batch.

If you like traditional cookie textures but want something that feels celebratory, Santa’s Cookies give you both. They stay soft for several days at room temperature when stored right, so they travel well to potlucks and holiday gatherings. For another simple, nostalgic cookie that bakes up reliably, try my almond crescent cookies for a different flavor profile that still feels like comfort food.

How to prepare Santa’s Cookies

Ingredients :
1 cup butter, softened, 1 cup brown sugar, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup chocolate chips, 1 cup sprinkles, 1 cup M&Ms

Directions :

Preheat your oven to 350°F (175°C)., 2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth., 3. Beat in the eggs one at a time, then stir in the vanilla., 4. In another bowl, combine flour, baking soda, and salt; gradually add to the creamed mixture and mix well., 5. Fold in the chocolate chips, sprinkles, and M&Ms., 6. Drop by rounded tablespoon onto ungreased baking sheets., 7. Bake for 10-12 minutes or until edges are golden., 8. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

This recipe stays true to a classic cookie method, and you’ll find it forgiving step by step. Start by creaming the butter and both sugars until light; that step creates structure. When you add the eggs, beat until the mixture looks smooth and glossy it should come together easily. Mix the dry ingredients in a separate bowl so you can add them gradually and avoid overmixing, which keeps the cookies tender.

Once the dough comes together, fold in the mix-ins gently. Santa’s Cookies call for equal parts chocolate chips, sprinkles, and M&Ms because that gives you color, chocolate, and a bit of crunch. If you prefer one element over another, you can adjust the ratios; more chips give a deeper chocolate bite, more candies make them sweeter and more festive.

Scoop the dough onto the baking sheet with a tablespoon or small cookie scoop; leave space because Santa’s Cookies spread a touch. Watch the first batch closely so you learn how your oven behaves. Edges should brown lightly while centers remain pale for a soft center. Let the cookies rest on the sheet for a few minutes after baking to set, then move them to a wire rack. If you like, press a few extra M&Ms on top right after they come out of the oven for a picture-perfect look. These cookies freeze well before baking, too, if you want to prepare dough ahead for last-minute gifts.

Serving ideas

When you set out Santa’s Cookies, think bright and simple. They shine on a white plate or a vintage tin; the colorful candies make a plain platter festive without fuss. Serve a small stack with a glass of cold milk for kids, or pair them with coffee for an after-school treat. For gatherings, arrange them in clusters with other cookies include a few plain chocolate chip cookies or a softer butter cookie to balance the sweetness and give guests choices. Santa’s Cookies play well on a cookie tray because they look like holiday confetti; add a sprig of evergreen or a few candy canes for seasonal flair.

If you bring Santa’s Cookies to a potluck, pack them in a sturdy container layered with parchment to keep them from sticking. They also make lovely neighbor gifts: place a few in a small cellophane bag and tie with a ribbon. For a dessert buffet, label them so guests know they’re pork-free and family-friendly. You can serve them warm, too; reheat briefly in the oven for a couple of minutes so the chocolate softens but doesn’t melt away. That warm presentation makes Santa’s Cookies feel extra special.

Make a small platter of Santa’s Cookies and pair them with other homemade treats like my amazing Italian pistachio cookies to offer a variety of textures and flavors. Kids love the colorful look, and adults appreciate a cookie that tastes like a memory without taking all evening to make.

Storage tips

Store Santa’s Cookies at room temperature in an airtight container to keep them soft. Layer parchment between cookies to prevent sticking, and keep the container out of direct sunlight or heat. At room temperature, Santa’s Cookies remain pleasant for up to five days; if you prefer a slightly crisper edge, open the lid for an hour before serving to let a little air in.

For longer storage, freeze the baked cookies in a single layer on a tray until firm, then transfer them to a freezer-safe bag or container. Thaw at room temperature for about 20 minutes and they’ll taste fresh. You can also freeze the dough in portioned scoops on a tray, then store the scoops in a bag. When you bake from frozen, add a minute or two to the baking time; this method keeps Santa’s Cookies ready for unexpected guests.

If you notice the cookies soften too much, revive them briefly in a 300°F oven for 4–6 minutes. That quick refresh brings back the slightly crisp edge while keeping the center tender. Avoid refrigerating the cookies, as the cold air dries them out faster. With these storage tips, Santa’s Cookies travel, gift, and last so you can bake a big batch and know they’ll stay lovely over several days.

Easy tips to improve this dish

A few simple tweaks make Santa’s Cookies even better without changing the heart of the recipe. First, measure flour properly: spoon it into the cup and level it off to avoid dense cookies. Second, don’t overmix the dough once you add the flour mix just until the flour disappears. Third, use a mix of brown and granulated sugar for that classic chew and caramel tone; swapping all granulated sugar will make them crisper and less flavorful.

If you want predictable cookies, chill the dough for 30 minutes. Chilled dough spreads less, making thicker, softer centers a small step that pays off. Watch your oven temperature: many ovens run hot, and Santa’s Cookies brown fast at the edges. Check on them at the 9-minute mark the first time you bake a new batch. For a prettier presentation, press a few extra M&Ms or chocolate chips into the tops right after they come out of the oven so they sit visibly on the surface.

To keep the cookies uniformly shaped, use a cookie scoop so each cookie bakes evenly. If you find the sprinkles fade or melt in the oven, use sturdier decorations or add some after baking. These little adjustments help you produce a plate of Santa’s Cookies you’ll want to gift and display proudly. For another easy holiday cookie that’s tender and nutty, see my best easy Italian almond cookies.

Flavor variations

Santa’s Cookies invite playful swaps. Replace half the chocolate chips with white chocolate chips for a creamy contrast, or add chopped walnuts or pecans for a nutty crunch if you don’t need a pork-free option. Swap M&Ms for festive holiday-colored candies or mini peanut butter cups for a richer bite. For a peppermint twist, fold in crushed candy cane pieces and swap half the vanilla for peppermint extract be careful, a little goes a long way.

If you want to tone down sweetness, reduce the M&Ms and sprinkles to a half cup each and boost the chocolate chips. You can also stir in dried cranberries and white chocolate for a tart-sweet combination that keeps the visual pop. For a softer, chewier cookie, use more brown sugar and slightly underbake pull them when the centers still look a bit pale. These simple swaps let you make Santa’s Cookies the exact kind of cookie your family prefers, whether that’s extra chocolate, nutty, or bright and candy-studded.

Frequently asked questions

Q: Can I make Santa’s Cookies ahead of time?
A: Yes. You can make the dough up to 48 hours ahead and keep it refrigerated in an airtight container. For longer prep, scoop the dough onto a tray, freeze the scoops until solid, then transfer them to a bag; bake straight from frozen, adding a couple of minutes to the time. Baked cookies freeze well too layer them with parchment in a freezer-safe container.

Q: Can I substitute ingredients for allergies?
A: You can adapt Santa’s Cookies for several common allergies. To make them dairy-free, use a stick of dairy-free margarine softened (check the label for baking suitability) and dairy-free chocolate chips. Use egg replacer or a flax egg for an egg-free version, though texture changes slightly. Always test a small batch when changing multiple ingredients at once.

Q: How do I keep cookies soft for gifting?
A: Store Santa’s Cookies at room temperature in an airtight tin with a slice of bread or a moisture pack designed for baking. The bread releases moisture and helps maintain softness. Avoid refrigeration, which dries them out. Seal tightly and keep them in a cool spot until you gift them.

Q: Why did my cookies spread too much?
A: Over-creaming the butter and sugar or using too warm butter can cause excess spread. Too little flour or too much baking soda can also make cookies thin. Chill the dough 15–30 minutes before baking and measure flour accurately to prevent spreading.

Conclusion

If you’d like to compare versions or try a slightly different take, the original inspiration for these festive treats appears in the classic Santa’s Favorite Cookies – Crazy for Crust, which offers another homey approach to this cheerful cookie.

Ingredients

Instructions

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