Santa Claus Cookie Pops

Decorate sugar cookies with sweet modeling chocolate Santas. These cute Santa Claus Cookie Pops will look so cute in your Christmas stockings, on top of holiday gifts, or arranged in a cookie bouquet.

What would my 12 days of sweet designs series be without a Santa Claus?

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.

Before you begin you'll need to make a batch of my cut-out cookie dough.

I rolled the dough out to ⅜" thickness as she suggests, inserted a craft stick and baked them according to her cookie pop instructions.

To make these Santa Claus Cookie 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 won't, you can frost these with your favorite icing whether it be chocolate, vanilla, cream cheese, or even peanut butter.

Santa Claus Cookie Pops

Before you begin, if you aren't experienced with making chocolate, read my chocolate making tutorial which includes information on types of chocolate to use, melting instructions and the recipe for modeling chocolate.

You'll need:

egg-shaped sugar cookie pops baked and cooled (recipe, here)

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 ½" tall

#12 round pastry tip

#10 round pastry tip

food only paint brush

knife

* I used dark modeling chocolate to create the eyes, but you can simply color some white modeling chocolate with black food coloring instead.

Instructions:

Color your modeling chocolate.

• 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.

• 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 hatband template. Set over white modeling chocolate and cut your beard/hatbands. 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 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 teardrop 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 teardrop 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/hatband 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.

See all of my 12 Modeling Chocolate Christmas Treats.

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Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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