I can’t believe I never shared these adorable Santa’s Belly Sugar Cookies with you before! Each year my niece, Livi and I bake Christmas cookies. A few years back we tried these Santa’s Belly cookies we saw on Pillsbury. They are the ones we still talk about making.
Using premade cookie dough makes these cookies easier to make. Just whip up the frosting while cookies are baking and cooling. We love to play our favorite Christmas songs and have the best conversation. There is something oddly soothing about decorating sugar cookies.
I love the conversations we have while cooking in the kitchen. It’s a chance to create, dream and share. Then we were off to watch a Hallmark Christmas movie. Yes, we love those cheesy but warm Christmas movies.
At the end of the baking time pull the pans out of the oven and place one large marshmallow one each cookie. Place back in the oven to soften and press down slightly. Cool before frosting,
Pipe the black belt and pipe a thin yellow rectangle to form the buckle. Place the small marshmallows to make the buttons.
Santa’s Belly Sugar Cookies
- 1 package 16 oz refrigerated sugar cookies
- 24 large marshmallows
- Buttercream Frosting recipe below
- Red yellow and black gel food colors
- 48 white vanilla baking chips for Santa’s suit buttons
- Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown. Meanwhile, slightly flatten marshmallows.
- Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened.
- Remove cookies from cookie sheets; cool completely on cooling racks.
- 1 cup unsalted butter softened
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract – use Clear Vanilla Extract to keep frosting white
- 1 to 2 tablespoons heavy cream or milk
- Set your butter out for 30 to 60 minutes before mixing so it has time to soften. In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth.Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined. With the mixer back on low, add in the liquid ingredients and mix until combined.
- Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined.With the mixer back on low, add in the liquid ingredients and mix until combined.
- Whip until creamy: Once everything is incorporated, mix on medium until smooth and creamy.Add the remaining sugar: Decrease the speed of the mixer and add in the the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.