Roly-Poly Santa Cookies
How to Make Roly Poly Santa Cookies
Are you looking for a cookie recipe this holiday season? Well “Roly-Poly Santa Cookies” serves perfect for the occasion with its popularity ranging from kids to that of old timers. This article will guide you on how to make Roly-Poly Santa Cookies.
Preparation time: 45 minutes
Baked Santa Cookies
1/2 cup shortening
2 1/4 cup flour
60 mini chocolate chips
12 red-hot chocolate chips or 12 red jimmies
2 tbsp. milk
2 tbsp. vanilla
Red food coloring
Jelly beans, Candy canes, red & white sprinkling sugar, candy bars and hot chocolate (Optional for serving)
Unbaked Santa cookies
1 (12-oz) bag white Candy Melts
12 oblong or oval shaped cookies
1 container red sugar crystals
24 mini chocolate chips
12 red Cadbury Gems or mint holiday Gems
12 white Cadbury Gems or mint holiday Gems
Make the dough.Take butter in a medium size bowl. Beat the butter with a mixer on high speed until fluffy. Now gradually add 1/2 cup powdered sugar to the beaten butter and continue the beating process until combined. Similarly add 1 tablespoon (14.8 ml). milk and 1 tbsp. vanilla to the bowl and beat until combined. Finally add flour to the beating mixture in a gradual manner to avoid mixing problem and continue beating with the mixer until you get desired dough.
After finishing dough, remove 1 cup of dough and keep it aside to use later.Mix 3-4 drops of red food coloring (3-4 drops of strong food coloring or 5-6 drops of normal food coloring) to the remaining dough and mix it at medium speed until you get dark red dough. You can also add food coloring according to your need to get desired color for your Santa.
Using red dough to make 1 inch (2.5 cm) ball and five inch (1.3 cm) balls.Using plain dough to make inch (1.9 cm) ball and five inch (0.6 cm) balls. Shape one of the inch (1.3 cm) red balls into a shape of a cone. Gently press the cone to reduce the width and slightly tilt the pointy end to form the Santa's cap.
Place an non-greased cookie sheet to use it as a working surface.Place the 1 inch (2.5 cm) red dough ball on the cookie sheet and gently press the ball to flatten it. Now Attach the remaining four inch (1.3 cm) red dough balls at the corners of flattened 1 inch (2.5 cm) red dough ball by just pushing the dough together and not pushing hat hard to avoid deformed shapes. Place the four red dough balls such a way that two opposite sides are free and remaining opposite sides have two-two red dough balls attached to it with a slight gap to form the Santa's body with hands and legs. Gently press the four attached balls to flatten them to the width of the flattened 1 inch (2.5 cm) ball.
Now attach the inch (1.9 cm) ball of plain dough to one of the free opposite side of the flattened 1 inch (2.5 cm) red dough ball to form the head.Gently press the inch (1.9 cm) plain dough ball to flatten them to the width of the flattened 1 inch (2.5 cm) red dough ball. Now attach the cone shaped Santa cap previously made to the Santa's head. Now attach the five inch (0.6 cm) plain dough balls to the end of Santa's hands, legs and the cap by gently pressing the dough together. Place two mini chocolate chips on the Santa's head to form Santa's eyes and place three mini chocolate chip on the Santa's body to form the buttons.
Now place all your Santa's in an oven to bake them at 325 °F (163 °C) for 12-15 minutes until set but not browned.After baking is over remove the Santa's and keep them for complete cooling.
Meanwhile Cookies are cooling, prepare the frosting.For frosting beat the 1/2 cup shortening and 1/2 teaspoon vanilla together in a mixer until combined. Gradually add 1/2 cup powdered sugar and 1 tbsp. milk to make a proper frosting.
Scoop the mixture into a frosting or plastic bag fitted with a small star tip.Use a tip such as #4 or #3.
Decorate your Santa with frosting.
- Pipe the frosting around the base of the ball on the top of Santa's hat to form the fur around the ball.
- Pipe the frosting around the rim of Santa's hat to form the fur around the hat.
- Pipe the beard and downside of the front face of Santa to form the beard. Make sure to join the frosting of the rim of the Santa's hat to the beard of Santa. Place a red hot chocolate chip or red Jimmie in the middle of the face of Santa using the already piped frosting as the resting base.
- Pipe the cloth strips for the Santa's shirt and pants along the buttons and end of the clothing’s. Use a tip of size #2 to pipe the strips.
Garnish the Santa's with Red and white sprinkling sugar.Decorate the serving dish with candy canes, candy bars and jelly beans with Santa cookies lying over the top, at the center of the serving dish.
Dip one side of the cookie in the melted candy and sprinkle the dipped surface with red sugar crystals.This will form the hat of Santa.
Apply a strip of white cotton candy at the base of the hat to form the fur for the hat.Attach a white Cadbury Gem at the top of the dipped part to form the cotton ball for the hat. Make a small white candy ball strip and attach it around the white Cadbury Gem to form the fur of the ball of the Santa's hat.
Chill the cookies in the freezer until the dipped part becomes solid to form the hat of the Santa.
Dip the bottom half of the cookie in the melted candy.Add texture to the beard by using any pointy kitchen devices to make the beard wavy.
Attach two chocolate chips below the hat by using a little melted candy as adhesive to form Santa's eyes.For Santa's nose attach a red Cadbury Gem on top of the Santa's beard. Attach strips of white cotton candy along the beard to complete the roly-poly Santa cookie.
Chill the cookies in the freezer until the dipped part becomes solid to complete the roly-poly Santa.
Decorate the serving dish with candy canes, candy bars and jelly beans with Santa cookies lying over the top, at the center of the serving dish.
Serve the Santa's with hot chocolate and milk in a small cups along with the serving dish as dipping appetizer.
- You can also use cotton candy as an alternative for frosting which will require edible glue for attaching. Cotton candies add a realistic fur enhancement to roly-poly Santa cookies.
- If your Santa comes out smaller in size then use only two mini chocolate chips as buttons instead of using three chocolate chips as buttons.
- Santa's mouth can have varieties of alternatives such as jelly beans, fruit slices and many more, so use the best alternative available. Apart from Santa's mouth the frosting too can have alternatives like ice cream which can be used in case of quick presentation and quick serving.
- A baked Santa without decoration looks like a snowman which can also be served as it is without decoration under the recipe of roly-poly snowman. These snowmen can be decorated by adding frosting scarf to it and adding various other features to make it look attractive.
- Use a forward and back motion while piping the frosting to add zigzag layers to your frost piping.
- In case of improper frosting adjust the flour or sugar or milk quantity to make a proper frosting.
- When not serving Store the Santa's in an airtight container at room temperature up to 3 days or store non-decorated cookies in freezer up to 1 month and decorate them before serving.
- Method-2 is comparatively easier when compared to Method-1. However one can make both of them to create dimensions to your serving presentation.
Video: Cute Roly-Poly Santa Cookies
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