santa baby cookie.
giant santa shaped shortbread cookies 🎅🏻
makes about 3 giant santa baby cookies
ingredients
shortbread dough:
1/2 cup + 1 tbsp (128g) unsalted butter, room temperature
1 tbsp (13g) granulated sugar
1 tsp (4g) vanilla extract
1 cup (130g) all-purpose flour
1/3 cup (78g) corn starch
1/4 tsp kosher salt
white icing, red icing, black icing
sparkling white sugar
tools
stand mixer with paddle attachment or spatula
mesh sieve
stand mixer bowl + 1 medium bowl
plastic wrap
rolling pin
giant santa cookie cutter
large baking sheet (lined with parchment paper) and wire rack
steps
make the shortbread cookie dough: in a stand mixer bowl, combine 1/2 cup + 1 tbsp (128g) unsalted butter, 1 tbsp (13g) granulated sugar, & 1 tsp (4g) vanilla extract and beat with paddle attachment until light and creamy
sift in 1 cup (130g) all-purpose flour, 1/3 cup (78g) corn starch, & 1/4 tsp kosher salt, then gently mix until a soft dough forms
shape dough into a disk and wrap in plastic wrap. chill for at least an hour in the freezer or let chill in the refrigerator overnight
once ready to continue, let dough sit in room temperature for 5 minutes before rolling out
on a lightly floured surface, roll out disk, about 1/2” thick
cut out the santa baby cookies: using a giant santa cookie cutter, gently cut out santa and place on a baking sheet lined with parchment paper
preheat oven to 350f. in the mean time, chill cookies
bake for about 15 minutes in the oven until edges are brown
let cookies cool on baking sheet for about 15 minutes before transferring cookies to a wire rack to cool completely
decorate the santa baby cookies: decorate giant santa cookies with white, red, & black icing
enjoy!
notes
this shortbread recipe is adapted from tartine a classic revisited 68 all-new recipes + 55 updated favorites book
