Santa Hat Cookies – a delicious recipe with u2122 sugar, marshmallow creme, butter, powdered sugar, red gel food color, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets.
2
Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
3
To make frosting, in large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined.
4
Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie.
5
Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.
794
kcal
Calories
46
g
Fat
101
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16 ounce) package Pillsbury(R) Ready to Bake!TM sugar cookies, 1 (7 ounce) jar marshmallow creme, 1 cup butter, softened, 2 1/2 cups powdered sugar, and more.
Yes, Santa Hat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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