Little Strawberry Santa Hats are a quick, easy, and healthy Christmas treat. And they’re just plain cute!
The happiest time of the year is also the busiest time of the year, don’t you think? I love love love the holiday season but I find it a bit overwhelming.
When it comes to this jolly hectic time, I’m always looking for ways to simplify. That’s why I’m bringing you some easy Christmas treats to try like these Santa Hats and my No-Bake Cheesecake Cups.
What Kind Of Icing Do I Use?
To make these Santa Hat treats, you first whip up a quick batch of powdered sugar icing. I used the thicker “border icing” from The Kitchn here. You basically mix together powdered sugar (a.k.a. icing sugar or confectioners sugar depending on where you’re from) with a tiny dribble of milk. Mix it to combine. Add more tiny dribbles of milk until a thick icing forms. You want it to be really really thick so err on the side of less milk.
Note that if you don’t want to make your own icing you can use a pouch of store-bought cookie icing. It hardens up the same way that the powdered sugar icing does and comes in a tube that you squeeze it directly from. Way easier for sure!
If you do want to make your own, though, transfer the homemade icing into a piping bag, a squeeze bottle or a zip-top-type bag. I use the last option and just cut a corner of the bag off after filling it with the icing. Only cut a tiny bit off. You can always make the hole bigger if it’s not flowing well enough but you can never make the hole smaller.
Making Strawberry Santa Hats
Cut the tops off of a bunch of strawberries. You want a nice flat cut all the way across the top. Then lay out some small round cookies. Squeeze some icing onto the middle of each cookie and top each with a strawberry, cut side down. Press the strawberry into the icing so that it puddles around giving you the bottom-of-Santa’s-hat effect.
Squeeze a little drip of the icing onto the top point of each strawberry.
Do note that some types of cookies get soggy more quickly than others. The thin wafers shown in these pictures are good for about an hour. A vanilla oreo lasts several hours and chocolate-coated cookies last a good day (because the chocolate protects the cookie from the dampness of the icing and strawberry).
My favorite thing to do with these is to let people make their own. Kids love this (of course!) but I was surprised to discover that grown-ups love it even more. What you do is make a small batch of the Santa Hat (5 or 6 will do – just enough so people can get the idea of what they’re supposed to do). Then you put out a big bowl of trimmed strawberries, a bowl of cookies and your icing in its piping bag. Everyone can come over and take a turn at making the simple treat. Or if they’re feeling less adventurous, they can just snag a strawberry and a cookie to snack on while they watch others wield the icing. Either way, it’s tasty and fun.
How about another fun and easy Christmas treat? This Candy-Cane-Striped Chocolate Cake is beyond easy to make. And it’s so very festive and pretty!Print
Little Strawberry Santa Hats are a quick, easy and healthy Christmas treat. And they’re just plain cute!
- 1 cup powdered sugar
- 1–2 Tbsp. milk
- 20 (1 and 1/2 inch) round cookies
- 20 strawberries
- Measure the powdered sugar into a medium bowl. Add milk 1 teaspoon at a time, stirring with a fork after each addition, until a thick icing forms. (What typically happens: With the first teaspoon, it’s as though you haven’t added any liquid. With the second teaspoon, you get some clumps that form. With the third or fourth teaspoon, you get what looks like a ball of dough. With the fourth or fifth teaspoon, you get a very thick icing. Stop adding liquid at this point.)
- Transfer the icing to a piping bag (or a zip-top bag with a corner cut off – make the cut small since you can always make a bigger hole later but you can’t make a smaller hole later).
- Slice the stems off of the strawberries. Arrange the cookies in a single layer on a large pan or plate. Squeeze about 1/4 teaspoon icing onto a cookie.
- Top with the flat (cut) side of a strawberry and push the strawberry down gently so that the icing pools around it. It’s ok if some of the icing drips off.
- Add a small dollop of icing to the top point of the strawberry. Repeat with remaining cookies and strawberries.
- Let icing set for at least 10 minutes. It may be soft to the touch still at this point but it will be good enough to hold the strawberry and cookie together and not ooze all over.
- Carefully lift cookies off of pan and onto a serving platter, leaving behind any icing that has dripped off.
- Serve within 1 hour.
This post originally appeared in December 2014 and was revised and republished in December 2018.