Strawberry Santa Hats

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


Little Strawberry Santa Hats are a quick, easy and healthy Christmas treat. And they’re just plain cute!


  • 1 cup powdered sugar
  • 12 Tbsp. milk
  • 20 (1 and 1/2 inch) round cookies
  • 20 strawberries


  1. 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.)
  2. 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).
  3. 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.
  4. 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.
  5. Add a small dollop of icing to the top point of the strawberry. Repeat with remaining cookies and strawberries.
  6. 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.
  7. Carefully lift cookies off of pan and onto a serving platter, leaving behind any icing that has dripped off.
  8. Serve within 1 hour.