Santa's hat cookies

Santa's hat cookies

Total: 2 hr 16 Min. | Active: 1 hr
Nutritional value / piece: 486 kcal
, Fat: 5 g
, Carbohydrate: 20 g
, Protein: 2 g

Christmas is a great time to spend more time in the kitchen. Whether it's for your own enjoyment, an opportunity to hang out with the kids or for a home-made gift – decorated cookies are a must! These Santa's hat cookies are easy and fun, and are perfect for making with kids.


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cookie dough

500 g white flour
200 g sugar
1 pinch salt
1 organic lemon, use grated zest only
230 g butter, cut into pieces, cold
2 eggs, beaten


250 g fondant icing, white
250 g fondant icing (red)
some sugar pearls
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How it's done

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Cookie dough

Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 1 hr.

To shape the cookies

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out circles approx. 6 cm in diameter. Place the biscuits on two baking trays lined with baking paper.

To bake

Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the biscuits to cool on a rack.


Roll out the white fondant icing approx. 2 mm thick, cut out circles that are slightly smaller than the actual cookies, stick on top of the cookies with a little water.

Roll the red fondant icing into thin strands approx. 20 cm long, shape into pointy hats, stick to the white fondant with a little water, press a sugar bead onto the tip of each hat.

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