Twelve days of sweet designs, day 5 – Santa Claus Cookie Pops

What would my series be without a Santa Claus sweet? I have fond memories of baking and decorating Santa Claus cookies when I was a kid, so I thought it most appropriate to use this modeling chocolate design to top a cookie, and decided to turn that cookie into a lollipop. 

For those of you visiting for the first time and for those that haven’t read my first post in this series featuring Christmas Mouse Cookies and the post which inspired this entire series featuring Chocolate Penguin Rice Krispies Treat Pops, you might want to check them out so you know all of the basics about decorating with modeling chocolate/chocolate clay.

Once again, I used my friend Meaghan’s cookie recipe from her blog The Decorated Cookie. I rolled the dough out to 3/8″ thickness as she suggests, inserted a craft stick and baked them according to her cookie pop instructions.  Just a note about these cookies, I made a batch a week ago, kept some in an airtight container, and snacked on one today and it was perfect.  They have a great shelf life. I look forward to making some for Christmas and am happy I’ll be able to make them ahead of time. For my Santa pops I frosted my cookie with some chocolate mousse that I had in the fridge. Don’t you wish you had some mousse in your fridge right now? Well, if you don’t, as I’m sure most of you wont, you can frost these with your favorite icing whether it be chocolate, vanilla, cream cheese, or even peanut butter.  Meaghan’s cookie recipe will make about 24 egg shaped cookie pops, so why not top some with the  penguin, Christmas mouse, polar bear, or Inuit Children designs too? They will make great stocking stuffers, teacher’s gifts, or party treats.

Santa Claus Cookie Pops

You’ll need:

egg shaped sugar cookie pops baked and cooled (use Meaghan’s recipe or your favorite)
frosting, any flavor
white modeling chocolate, recipe here*
black food coloring*
peach (or orange), red candy/food coloring
food handling gloves (highly recommended to use when adding color)
powdered sugar, to dust work surface
cutting board
rolling pin
egg cookie cutter – 2″ wide by 2 1/2″ tall
#10 round pastry tip
food only paint brush
* I used dark modeling chocolate to create the eyes, but you can simply color some white modeling chocolate with black food coloring instead.


Pinch off some white modeling chocolate and color it red for the hat. Also color some peach (skin toned) for Santa’s face. If using orange coloring instead of peach, add a very small amount, knead, and add more if necessary. Pinch off a very small amount and color it black (or use dark chocolate clay.) For detailed coloring instructions, go here. This is where I wear those food handling gloves, otherwise my hands turn a rainbow of colors.

Dust a cutting board lightly with powdered sugar.  Roll out the red, white, peach, and black (or dark) modeling chocolate to 1/16th of an inch thickness.  Use the egg shaped cookie cutter to cut out peach colored modeling chocolate for each Santa face.

Either copy and size the templates shown at left before cutting them out of paper, or hand cut your own templates. Draw a hat that will fit over the top (the more pointed end) of the egg. Cut out the template and use it to cut hats out of the red modeling chocolate. Cut out the white beard and hat band template.  Set over white modeling chocolate and cut your beard/hat bands. Cut out the area for Santa’s face to show through.

Use the small end of the #10 round pastry tip to cut two small circles for each of the Santa’s eyes out of black or dark modeling chocolate. To do this you’ll want to press the pastry tip, tip side down, into the modeling chocolate cutting a small circle, then turn it upside down and tap on counter and the circles will drop out the larger end of the tip. I usually cut a bunch of circles, before turning the tip upside down. Pinch the dark circles in between your finger and thumb to shape them into a tear drop for the eyes. Use the #12 tip to cut out one white circle for the ball on each of the Santa’s hats.

Pinch off pea sized pieces of peach modeling chocolate and shape them into an oval shaped noses.  Pinch off smaller pieces of the white and roll them into tear drop shapes, then curl up the pointed ends to create Santa’s mustache.

Attach the shapes together using water to create each Santa. Lightly brush water over the top of the peach egg and press the hat onto it.  Then brush the backside of the white beard/hat band and press it over the peach egg covering the bottom of the hat.  Add a white ball to the end of the hat, attach two eyes, a nose and the mustache pieces.

Frost your egg shaped cookie pops with your favorite frosting and press one modeling chocolate Santa Claus onto each cookie. Store in an airtight container. Wrap in clear cellophane bags to give as gifts. They would look great arranged in a bouquet using a mug or basket filled with floral foam as a base.

Up next: Adorable little elves atop chocolate dipped caramel lollipops.

If you like this recipe, please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don’t post my entire tutorial, but rather share a picture with a link. If you make this recipe, I’d love for you to send me a photo to [email protected] so that I can share it here. Thank you for visiting Hungry Happenings
Print Friendly
Thanks for sharing!


  1. says

    These are so adorable- and I love how you give us all of the step by step details- including how to make modeling chocolate! I am going to feature a picture and a link to this post tomorrow on my Links to Love post over at!

Leave a Reply

Your email address will not be published. Required fields are marked *