Easy to bake, mouth watering cookie that will Guarantee to put you on his “good list”.

Santa’s Cookies

Santa Claus, Santa, Kris Kringle, Father Christmas, Saint Nicolas, Mr. Clause…

Commercialized Santa is pretty much what we know. BUT, did you know that, St. Nicholas “saintly” life inspired the modern day Santa Clause.

Legend goes back to a young monk St. Nicholas, who saves three young girls from a life of prostitution by secretly delivering three bags of gold to their in debt father.

He traveled the country side helping the poor and the sick while, giving out his wealth of inheritance. Becoming known as the patron saint for children.

Gift-giving, mainly centered around children, has been an important part of the Christmas celebration.

In 1822, Clement Clarke Moore, an Episcopal minister, wrote a long Christmas poem for his three daughters entitled “An Account of a Visit from St. Nicholas,” more popularly known as “‘Twas The Night Before Christmas.” Moore’s poem, is largely responsible for our modern image of Santa Claus as a “jolly old elf” with a round, portly figure and the supernatural ability to ascend a chimney with a mere nod of his head!

And with keeping traditions alive…

Through his nightly travels, our house guest has a lot of work to be done. To up Santa’s stamina we offer a delicious treat. In hopes, to keep us on the “good” list.

Keep scrolling because “your” I mean, “his” taste buds will be satisfied!

Ingredients

1/2 Cup unsalted softened butter (1stick)
3/4 Cup dark brown sugar (packed)
1/4 Cup granulated sugar
1 large egg
A splash of vanilla
1 Tbsp. milk
3 Cup all-purpose flour
1/4 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup candy cane *optional

Preheat oven 350°

*Make sure egg and butter are at room temperature.

Using a mixer creamy together butter and sugar on high for five mins, until smooth. Then, mix in (on slow) egg and vanilla.

In a bowl add your dry ingredients;
Flour, cinnamon, baking soda, salt. Give it a little stir.

Slowly pour dry ingredients into wet ingredients a little at a time. Mix until well incorporate

Fold in chocolate chips and candy cane.

Place cookie batter in the refrigerator for at least an hour before scooping.

Scoop out (with a medium Cookie scooper) onto a baking sheet, lined with parchment paper (should be the size of a ping pong ball.)

Place a few more chocolate chips and candy cane on top before baking.

Bake for 10-12 mins. Or, until golden brown around the edges. The center will look soft don’t you worry they firm up as they cool.