christmas cookies

santa’s trash cookies

Hayley: Can we make biscuits for Santa this year? Me: Santa lol. Hayley: You and Dad. Regardless. If not believing in Santa means no biscuits, then I’ll believe again.

Cooking time: 15 minutes.

Cooking time: 9 minutes.

Total time: 24 minutes


Number of servings: 36

Calories: 104 kcal


  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup mashed potatoes
  • 1/3 cup chopped pretzels
  • 1/3 cup semi-sweet chocolate chips
  • sea salt


Preheat oven to 350 degrees Fahrenheit. Line two large biscuits with parchment paper.

In a large bowl with an electric mixer, mix the butter, granulated sugar and brown sugar until smooth.


Mix in the eggs and vanilla.

Add the flour, baking soda and salt; the mixture has not yet been combined. (The batter will be thick).

Add the fries, pretzels and chocolate shavings; mix until blended.

Using a tablespoon-sized biscuit scoop, form balls of dough. Pass them over the biscuit sheets at least 2 inches apart; press lightly. Sprinkle with a little sea salt.


Bake in the preheated oven for about 9 minutes, dividing the pans in half (don’t bake too much!).

Remove from the oven and allow to cool for a few minutes, then transfer to a wire rack to cool completely. (They will harden as they cool, but you still want a smooth centre.)


For recipe options, see. In the full article.
Don’t bake too much! 9 minutes may not seem like much, but they will end up baking as they will freeze and become hockey pucks if you cook too much. The biscuits should be soft in the centre. If your dumplings are larger than 1 tablespoon, adjust the baking time accordingly.
To store the baked biscuits: Baked biscuits will keep 3-4 days in an airtight container at room temperature. Freeze baked biscuitsTo allow the biscuits to cool completely. Place them in a single-layer plastic zip-top bag separated by parchment paper for up to 3 weeks. Thaw at room temperature before serving. Freeze the dough: simply transfer the raw dumplings to a baking tray to freeze until firm (about an hour). Once completely frozen, transfer them to a freezerproof plastic bag for up to 2 months. When you are ready to bake, simply add 2-3 minutes to the cooking time.


Calories: 104 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 5 g | Saturated fat: 3 g | Cholesterol: 16 mg | Sodium: 64 mg | Potassium: 39 mg | Fibre: 1 g | Sugar: 6 g | Vitamin A: 127IU | Vitamin C: 1 mg | Calcium: 7 mg | Iron: 1 mg

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