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The Best Green Chicken Chili Recipe

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Green Chicken Chili is a delicious alternative to beef chili, with unforgettable flavors and just the right amount of heat. This thick hearty soup is full of juicy pieces of chicken and white beans in a cheesy creamy, perfectly seasoned broth. Garnish with some tortilla strips and a drizzle of fresh lime and this Mexican inspired dish will soon become a family favorite. On repeat!

green chili chicken soup in red dutch oven topped with avocados and colorful tortilla strips; cheese, limes, avocado, and cilantro around the pot

If Mexican food is commonplace in your home like it is mine, then you’ve got to try both the Homemade Salsa Verde and Green Enchilada Sauce which pretty much pairs well with anything! As a side, as a dip, or as a topping, these two sauces will elevate all of your Mexican inspired dishes!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

What is Green Chicken Chili?

Bring your tastebuds on a journey with this green chicken chili with white beans recipe. It’s a true crowd-pleaser not just because it’s out of this world, warming comfort food, but because it is brimming with bold flavors that combine so nicely together. Your crowd will get all of the different tastes and textures in every bite.

This chili has chunks of chicken and tender white beans, combined with a broth so thick and creamy and perfectly seasoned with oregano, cumin, and paprika. A layer of heat is provided by the roasted chili peppers and all of this is finished off with a hint of citrus from the lime and added salty crunch from the tortilla strips.

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What is the difference between White Chicken Chili and Green Chicken Chili?

You might be wondering what the difference between white chicken chili and green chicken chili is. Well, truth be told, so am I! ha. There may, in fact, be no difference at all because just when I think I’ve found what might be a difference in one version, I find a similar recipe in the other version. In the end, it’s so good, it doesn’t really matter what it’s called.

Do I need anything special to make Green Chicken Chili?

Large Pot – Making soups in a Dutch oven or large stockpot is handy for making big batches of soup.

Immersion blender – Otherwise known as a hand blender this handy tool will keep you from having to transfer the soup to a blender for pureeing.

Ingredients:

  • Hatch chilis – Anaheim chilis will also work.
  • Olive oil – You can also use canola oil.
  • Onion & garlic – Diced and minced.
  • Chicken broth – Use homemade broth if you have some on hand; homemade has more flavor and nutrients and not as much sodium.
  • Seasoning – Cumin, paprika, ground coriander, dried oregano, salt, and pepper to taste. This blend of seasoning is pretty much magic.
  • White beans – Drained and rinsed. Cannellini beans or smaller white beans are readily available at your local grocery store. Canned beans are easy to use; dried beans aren’t necessary! A great source of fiber and protein and will give your soup its body and thick consistency.
  • Cooked chicken breast – You can use whatever leftover you have. Either shred a cooked rotisserie chicken or cut up your leftover herb-roasted chicken.
  • Cream cheese – Adds a smooth creamy rich texture to the soup broth.
  • Toppings – Avocado, tortilla strips or chips, grated jack cheese. The more the better!
  • Garnish – Cilantro and lime juice. These garnishes pack a bunch of flavor into every bite of the soup!
chile peppers, diced onions, chicken, spices, white beans, and the remaining ingredients in the green chicken chili

How to Make Green Chicken Chili:

Step 1: Rub the chiles with oil and roast them under the broiler until each side is blistered. This will give it such a nice smoky note to the heat. Once nicely charred, remove to a bowl until cooled enough to handle.

side by side photos of green chiles on roasting pan before and after being roasted

Step 2: Grab your cooled chiles and remove the stem and seeds from the inside. If you want more spice, leave more of the seeds, if you want a mild soup, remove all of the seeds. If you want medium heat, well, you get the idea. You can also scrape out the flesh and discard the peel if you’d prefer.

roasted chiles on sheet pan with stems and seeds removed; avocado, lime, chicken and cilantro set nearby

Step 3: Meanwhile, in a large stockpot or Dutch oven, saute the onion and garlic in a bit of oil. To the pot, add the chicken stock, cumin, paprika, coriander, oregano, salt, and pepper. Then, add the chiles to the pot.

step by step photos showing onion and seasoning sauteed in red stock pot, broth and chiles added to the pot

Step 4: Simmer the soup and add just a portion of the white beans, reserving the rest. Using a hand blender, blend the soup mixture to as smooth a consistency as you desire. Keep in mind, you’ll have added textures included next.

Step 5: Add the reserved beans, chicken, and cream cheese to the pot and stir until combined. Simmer the soup until the cheese melts, your desired consistency is reached and all of those amazing flavors have formed lasting meaningful relationships.

step by step photos of white beans added and blended into the green chicken chili, chicken and cream cheese added, and finished creamy soup with toppings on and around

Make a big batch (double or triple, in fact) and have lunch leftovers for days. A great budget-friendly meal to feed a big family and perfect as a meal prep freezer meal for down the road when those cravings strike. Because believe you me, they will!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Have separate bowls for your toppings. Sliced avocado, tortilla chips, shredded cheese, and even some slices of lime. Lay them out on your table so people can pick and choose their own. Load it up!

How long can I store it in the fridge?

It will keep in the fridge for up to 4 days stored in an airtight container.

How hard is it to make green chicken chili?

This is a simple green chicken chili recipe, but it is so easy to make! This one-pot meal is done on the stovetop but you can definitely cook this meal in the slow cooker or the Instant Pot! Roasting the chile peppers is the only step done apart from combining everything in the pot!

Quick and easy recipes are always handy to have around. This Green Chicken Chili doesn’t miss a beat! It’s a must-try any day of the week!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Green Chicken Chili

A rich and creamy soup bursting with the Southwestern flavors of chile peppers, cumin, and cilantro.
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Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 448kcal
Author: girlinspired

Ingredients

  • 4 Hatch chilis
  • 1-2 tablespoons olive or canola oil
  • 1/2 yellow onion diced
  • 2 teaspoons garlic minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cans white beans drained and rinsed (15.5 oz cans)
  • 2 cups cooked chicken breast
  • 4 oz. cream cheese
  • 1 cup fresh cilantro for garnish
  • 1 avocado for topping
  • 1 cup tortilla strips or chips for topping
  • 1 cup grated jack cheese for topping
  • lime juice for garnish

Instructions

  • Rub chiles with oil. Roast under the broiler for 6-8 minutes on each side until blistered.
  • In a large stockpot or Dutch oven, saute onion and garlic in one tablespoon of oil.
  • Add chicken broth, cumin, paprika, coriander, oregano, salt, and pepper to the pot. Remove the stem and seeds from the roasted chiles and add them to the pot (you can scrape the flesh away from the peel and discard the peel if you'd like).
  • Simmer soup for about 10 minutes.
  • Drain and rinse white beans well. Add 1/2 cup of the white beans to the pot of soup, reserving the rest.
  • Use a hand blender to blend the soup mixture into a fairly smooth consistency (or as desired).
  • Add the reserved beans, chicken, and cream cheese to the pot and stir.
  • Simmer soup 5-10 minutes or until the cream cheese is melted and the soup is heated through.
  • Top with freshly chopped cilantro, tortilla chip pieces/strips, grated cheese, avocado slices, and a squeeze of lime.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 448kcal | Carbohydrates: 32g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 920mg | Potassium: 949mg | Fiber: 9g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 5mg

Green Enchilada Sauce

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Homemade Green Enchilada Sauce provides an explosion of fresh flavor to so many dishes! Thanks to the tomatillos, roasted chilis, garlic, cilantro, and cumin, it will elevate everything from cheesy enchiladas, casseroles, soups, and the spoon from which you are licking it off! This made from scratch green sauce is heads above anything storebought and is ready in less than 30 minutes!

green enchilada sauce in saucepan with tortillas, roasted chiles, cilantro, and cheese garnishes nearby

If you love all things Mexican inspired, whether a dish or a sauce, you must try salsa verde, cheese enchiladas with green sauce, and green chicken chili recipe. And then, you should invite me over!

green enchilada sauce in glass mason jar with cilantro sprinkled on top

What is Green Enchilada Sauce?

If you’ve ever tried green chili enchilada sauce at a restaurant you know that beautiful green sauce drizzled on top of your nachos, your enchiladas, and your quesadillas, activates all of your senses! The thought of it is exactly what is making your mouth water right now.

If you’ve never tried it before, well buckle up! You’re in for a game-changing experience. This green enchilada sauce recipe gives you Mexican style restaurant-quality flavors, right at home.

Enchilada sauce can be made either red or green, and each has its purpose. But the fresh, citrus, burst of flavor that comes from this version, is a bonus.

It’s a little bit spicy but can be made more mild or hot to your liking. Its freshness comes from the bold flavors of the tomatillos, garlic, red onion, and cilantro. The roasted chilis, which have been charred beautifully, gives you not only heat but also a little smokiness.

When this delicious sauce is combined with melty gooey cheese or crumbled Queso Blanco, it’s the thing that’s going to keep you coming back for more! Super addicting, you’ll want to keep a jar on hand at all times. Forget the storebought stuff, you’re about to prepare a homemade sauce that will blow your mind!

Appliance Info:

This easy green sauce requires very little effort and even fewer appliances. Besides the basic saute pan and baking sheet, all you really need is a blender or food processor.

Ingredients:

  • Sweet white onion – A sweeter, less pungent onion than yellow. When sauteed with the garlic, it brings out its natural sweetness.
  • Garlic cloves – Garlic and onion are a powerhouse duo. Sauteed together brings out the best in both of them and elevates the other ingredients in the sauce.
  • Anaheim or Hatch chiles – If you’re wondering why the different spelling (Chili, Chilli, or Chile), it’s because they are all used interchangeably, depending on where you live! The Anaheim or Hatch chilis are a bit milder and usually larger than the jalapeno pepper, but if that’s all you can find, go ahead and use that instead.
  • Olive oil
  • Fresh tomatillos, rinsed and roughly chopped – You can use canned as well. They look like smaller unripened tomatoes and can be found in most grocery stores. Usually with a husk around them. In fact, the drier and crispier the husk, the better the tomatillo.
  • Fresh cilantro – Whether you love it or hate it, add it anyway!
  • Cumin – A nice balance to the citrus and heat. Brings a bit of earthiness and a different layer of flavor.
  • Chicken or vegetable bouillon – Your choice!
Ingredients for green enchilada sauce laid out on counter - tomatillos, garlic, cumin, bouillon, onion, oil, and fresh cilantro

How to Make Green Enchilada Sauce:

Step 1: Preheat the oven to broil and line a baking sheet with aluminium foil. Set it aside. Saute the onions with a little bit of oil in a large saute pan. Once they’re soft, add the minced garlic and continue to saute until fragrant and beginning to brown. Then remove it from heat and set aside.

browned onions in a saute pan

Step 2: Grab your chiles and rub them with olive oil. Place them on the prepared baking sheet and broil on the top rack of the oven. Once one side is charred and blistered, rotate until all sides are blistered. Remove from the oven to cool and once you are able to handle them, remove the stem and most of the seeds. The more seeds you leave in, the hotter your sauce will be. So, you do you!

side by side photos of chiles on aluminum-lined baking sheet before and after being roasted

Step 3: Remove the husk and stem from your tomatillos and rinse. Cut into quarters and pulse in a blender or food processor until broken down into small chunks. Add the chile flesh and cilantro and pulse once more. This is where you decide what consistency you want for your sauce.

photo collage of process of adding tomatillos, cilantro, onion, and chiles to blender and the blended green sauce

Step 4: Pour the contents of the blender/food processor back into the saute pan. Add water, cumin, and bouillon and bring to a simmer until the sauce thickens, flavors have married and your desired consistency has been reached.

blended green sauce in saute pan and seasoning added to the sauce

Pour it all over whatever dish you’ve got going on in the oven right now or save it in an airtight container in the fridge for up to 10 days. If you want to freeze it, wait until it’s completely cooled and then keep it frozen for up to 6 months.

Finished green enchilada sauce in saute pan with cheese, tortillas, and roasted chile alongside the pan

What did I tell you about all your senses?! Was I right or was I right? Now that you know how to make this super simple crowd-pleasing sauce, keep this recipe handy because people will be asking you for it!

Variations and Substitutions

  • As mentioned above, if you can’t find chiles, feel free to use jalapenos or poblanos.
  • If you want more heat leave in more seeds, or add even more peppers. If you want less heat, make sure to remove all of the seeds.
  • I was only half kidding about adding the cilantro no matter what. It does add a nice finishing flavor and an added freshness, but it won’t make or break your recipe.
  • If you like the flavor of the roasted chiles, you might even enjoy roasting the tomatillos.
  • Freeze in ice cube trays for easy access to small portions at a time.
  • Stock up on ingredients when they are in season make a double batch and freeze for later.
close up photo of green sauce cheese enchilada scoop
What else can I use enchilada sauce for?

Use it on top of everything from tacos, quesadillas, tamales, enchiladas, fish, chicken, beef, shrimp, casseroles, or macaroni and cheese. You can even thin it out even more and use it as a salad dressing. The sky is the limit with this magic sauce!

Is this green enchilada sauce spicy?

The sauce is mildly spicy as the recipe is written. You can adjust the spice level by adding more chile seeds and/or adding roasted peppers with a spicier/hotter flavor. Hatch and Anaheim chiles are about 1/3 as spicy as your average jalapeno.

Can I use canned tomatillos?

You sure can. Fresh are always best, but canned tomatillos are easy to find at the grocery store and make a great substitute.

What if I can’t find Hatch chile peppers?

Hatch chile peppers are grown in one area of New Mexico and are available seasonally in the Southwestern U.S. Anaheim chiles make a great substitute, but if you do not have access to either of these chili peppers, look for a chile pepper with an earthy flavor and mild/medium heat.

Green Enchilada Sauce

An easy-to-make rich, smooth green enchilada sauce that packs a punch of flavor from fresh roasted chilis, garden tomatillos, and cilantro.
0 from 0 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 81kcal
Author: girlinspired

Ingredients

  • 1/2 sweet white onion diced
  • 1-2 garlic cloves
  • 2 large Anaheim or Hatch chiles
  • 2 tablespoons olive oil
  • 4-5 cups fresh tomatillos rinsed and roughly chopped (or canned)
  • 1 cup fresh cilantro
  • 2 cups water
  • 1 teaspoon cumin
  • 1 teaspoon chicken or vegetable bouillon

Instructions

  • Add 1 tablespoon of olive oil to a large saute pan and heat over medium. Saute diced onions until soft. Add minced garlic and continue sauteeing until the garlic is fragrant and mixture is just beginning to brown. Remove from heat.
  • Meanwhile, rub chiles with olive oil. Place them on a baking sheet lined with aluminum foil. Broil on the top rack of the oven, rotating the chiles until they are blistered on all sides. Remove from the oven and allow to cool enough to handle. Remove stem and most seeds from the chiles and scoop the flesh away from the peel, if desired.
  • Prepare fresh tomatillos by removing the outer paper-like skin and trimming the stem. Rinse any sticky residue from the tomatillos and cut into quarters. Place tomatillos in a blender or food processor and pulse until the tomatillos are broken down into small chunks.
  • Add chile flesh and cilantro to the blender and pulse a few more times until desired consistency is achieved.
  • Pour sauce back into saute pan. Add water, cumin, and bouillon and bring to a simmer.
  • Simmer over medium-low heat until sauce thickens to desired consistency and flavors have meddled.
  • Cool. Store in an airtight container in the refrigerator for up to 10 days or freezer for up to 6 months.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 1mg

Homemade Peanut Butter Cookies

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The best Homemade Peanut Butter Cookies are soft and chewy with just the right balance of sweetness and peanut buttery goodness. This recipe is easy to follow using just a few ingredients and ready to devour in under 30 minutes. A no chill, classic peanut butter cookie recipe that every home baker should know how to make at least once!

stack of peanut butter cookies with one cookie tilted against the side of stack; cooling rack with cookies in background

If you love all things peanut butter, you’ve got to try peanut butter chocolate chip cookies, peanut butter chocolate cake, and peanut butter buttercream. Chocolate and peanut butter are the dream team, but peanut butter buttercream? C’mon!

overhead view of peanut butter cookies on blue background

What are peanut butter cookies?

Have you ever bitten into something seemingly so simple, yet deliciously complex in flavor you thought to yourself I must have 10 more? Well, that my friends, is what we have going on here. These irresistible peanut butter cookies have the perfect combination of buttery sweetness oozing with just the right amount of peanut butter flavor. Soft and chewy with a tender crumble, these classic peanut butter cookies will have you singing!

This traditional cookie, made from scratch, is the perfect starter recipe for you if you’re just stepping into the world of baking. It’s made with simple ingredients and takes very little time and effort. In reality, the hardest part is waiting to eat them! The kids will also love to get involved even if they’re just adding the signature fork crossed pattern on top or just there to lick the bowl!

These smooth peanut butter cookies are perfect for dunking in a cold glass of milk or enjoying with an afternoon tea. They are the warming comfort cookie we all need during the cooler months and way too easy to make not to have them on repeat!

Peanut Butter Favorites

Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Chip Cookie Recipe

There is no hard and fast rule about the appliances and tools you need for this recipe. There are, however, some things to use that will make your life just that much easier.

A Stand Mixer – Definitely not a must, but it will definitely save your arm muscles. If you don’t have one, a bowl and hand mixer will do the job. I use my standing mixers (yes, I have two!) every day, but I also use my nifty little hand mixer every day, too. My mom gifted me my hand mixer (just like this one you can find through this referral link) back when I was in college and it’s still going strong more than 20 years later. If you have neither of these, then we’re going back to basics with a bowl and a whisk. Not to worry, you’ll end up with the same cookie no matter what!

Cookie Scoop – It helps with scooping the right amount of dough, but if you don’t have one you can also use an ice cream scoop or a regular spoon. I like having cookie scoops in a few sizes (affil) on hand so that I can change it up for different recipes. These homemade peanut butter cookies work well with the medium size cookie scoop.

peanut butter cookie held just above glass full of milk

Ingredients:

  • Salted butter, softened – This might seem counterintuitive because peanut butter already has salt, and there is also added salt as an ingredient, but for the amount of sugar in the cookies, salted butter adds the exact right balance needed. If you are concerned, feel free to use unsalted butter.
  • Peanut butter – Smooth or chunky, both will work, however smooth is preferred. If you happen to be using homemade peanut butter, you’ll want to make sure it is mixed VERY well.
  • Granulated sugar – Gives the cookies the sweetness it needs.
  • Light brown sugar, packed – Adds to the depth of flavor of sweetness as well as helps keep the cookies nice and soft.
  • Egg – Acts as a binding agent so your cookies aren’t crumbling in your hands.
  • Vanilla extract – You can use pure or artificial, whatever you have on hand. The real stuff is better if you have it.
  • All-purpose flour – A basic ingredient in many baking recipes, it is the foundation of the structure of your cookie.
  • Baking soda – This acts as a rising agent and is a very important ingredient which if forgotten is very noticeable!
  • Baking powder – Baking soda’s partner in all things baking. Not always, but in many cases. They work together as a team.
  • Salt – This isn’t a make or break ingredient if you are concerned about the added salt. Yes, it results in the perfect balance of flavors, however the choice is yours!
ingredients for peanut butter cookie recipe: flour, salt, baking soda, and baking powder in glass bowl, sugar and peanut butter in gold measuring cups, stick of butter in wrapper, brown eggs, vanilla in white cup, and brown sugar in white cup with text overlay

How to Make Homemade Peanut Butter Cookies:

Step 1: In a large bowl, cream together the softened butter and peanut butter until fluffy. Then add the peanut butter mixture, both granulated and brown sugars, egg, and vanilla. Beat well, until everything is combined.

Step 2: Grab a separate bowl and sift together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter/sugar mixture a spoonful at a time. Mix well as you combine.

Step 3: Using a cookie scoop, spoon the dough onto an ungreased baking sheet. Roll each scoop gently in your hands to form a smooth ball. Using a fork, push gently into the top of each cookie making a criss-cross indent (you know the one).

collage showing cookie scoop dropping peanut butter cookie dough onto baking sheet, rolled cookie dough balls, fork pressing criss cross pattern into cookie dough balls, and cookies ready to bake

Step 4: Bake until the edges begin to brown slightly and your house smells like the inside of a bakery. Or your kids have asked for the 40th time if they’re ready yet. Either way, the timing is accurate.

These cookies will be very soft just after coming out of the oven, so let them sit for a few minutes before transferring them to a cooling rack.

Best enjoyed immediately or within a day, but will keep in an airtight container for up to 3 days. Be forewarned, they are highly addictive and probably won’t last that long! The high sugar content in these peanut butter cookies gives them a total melt in your mouth, heavenly experience, but it also makes cookies that are not as good after they’ve sat out on the counter for more than a day or so. You can freeze the dough and bake just a couple at a time if you don’t think you’ll be eating the whole batch at once.

overhead view of peanut butter cookies on baking sheet on blue background
  • Natural peanut butter has no stabilizer, so there’s a chance your cookie will be crumbly and a little drier. However, if this is something you are ok with, then have at it! Just make sure to mix your natural peanut butter really well before using it as it tends to settle and separate.
  • Double the recipe for a crowd or freeze an extra batch for a later date.
  • Make the dough up to 3 days ahead of time and keep it in the fridge until you bake.
  • Baking is a science. Make sure you’re measuring out your flour exactly as stated.
  • Sprinkle granulated sugar on top before baking for some added sparkle, texture, and sweetness.
  • Dip, drizzle, or dunk in chocolate or white chocolate.
  • Add in some oats for an oatmeal peanut butter cookie.
  • Add a sprinkling of cinnamon, chocolate chips, or toffee bits for added fun.
Can I use crunchy peanut butter?

Definitely. If you want to give your cookies some extra texture and crunch, chunky peanut butter is the way to go.

Can I make these peanut butter cookies ahead of time?

You can make this dough ahead of time and chill it in the fridge before baking. Just make sure to allow the dough to return to room temperature before you begin working with it again.

Can I freeze homemade peanut butter cookies?

Absolutely! These are very freezer friendly. Keep in an airtight container or freezer-friendly bag and then thaw at room temperature. Make sure to give yourself enough advanced thaw time before any late-night cravings hit!

stack of peanut butter cookies with one cookie tilted against the side of stack; cooling rack with cookies in background

Peanut Butter Cookies

Peanut Butter Cookies – the BEST recipe for this classic buttery, chewy peanut butter cookie!
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Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 160kcal
Author: Stefanie Knaus

Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

Instructions

  • Cream together the softened butter and peanut butter until fluffy and light.
  • Add sugars, egg, and vanilla. Beat well.
  • In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
  • Spoon dough onto ungreased baking sheet. Use a fork and push gently into the top of each cookie to make a criss cross indent.
  • Bake at 350 degrees for 8-9 minutes – just until the edges begin to brown slightly.
  • After cookies have cooled for 2-3 minutes, transfer to a cooling rack; serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Calcium: 19mg | Iron: 1mg

Santa Cookies

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Have you ever seen such an ADORABLE plate of Santa cookies? Your basic delicious sugar cookie is topped with a magical combination of Starburst candy and mini m&ms to make a darling cookie that anyone can master! It’s so much easier than you think, and I’m going to show you how you can make these Santa Claus cookies, too!

cookies decorated with candy santa face stacked on glass plate

You do not need any special supplies for these cookies. Around the holidays, I typically have a batch of royal icing sitting around for any gingerbread house gluing or cookie decorating needs, but you can also simply use a can of white frosting from the grocery store to do the white parts of the Santa cookie face.

We used royal icing and a little icing writer in black from the grocery store baking aisle and these cookies came together in a snap. You can make your sugar cookies in any size – we just used a basic round 3″ cookie cutter and our favorite cut out sugar cookie recipe. You can even use pre-baked cookies or a ready-made cut and bake dough!

I think that the key to this cookie’s uniqueness is that we use Starburst candy for that smooth, perfectly red Santa cap! I’ll teach you that trick – keep reading!

santa cookies on glass cake stand with starburst and marshmallows scattered around

Do you love baking for the holidays? I have a few tried and true recipes that I make EVERY year:

  1. Chocolate Cream Pie
  2. Candy Cane Cookies
  3. Mint Snowtop Crinkle Cookies
  4. Peanut Butter Chocolate Chip Cookies

Ingredients for Decorating Santa Cookies:

  • Sugar cookies (or any cookie I suppose!) iced smooth with white frosting – I dipped these cookies in a thinned royal icing, but you can also heat a can of white frosting in the microwave for 20 seconds or so and use that for easy dipping. Regardless of the icing, let them dry for at least an hour so that the icing is wet and sticky.
  • White Icing – We use more icing to make the fur lining of the cap, to stick the nonpareils to the marshmallow puff, and to make the beard. You can use royal icing or canned icing. For super easy decorating, grab one of these tubes of premade frosting (affil) that you can screw your decorating tip straight onto – read more about icing tube tips here.
  • Mini M&Ms – just grab a bag from the grocery store – these are so fun to decorate with! There are plenty of red ones in the bag to use for Santa’s nose!
  • Black Writing Gel – you need so little of this, but you can’t do without Santa’s eyes. If you prefer to color a bit of white frosting with some black food coloring gel, that works great too! I grabbed this from my grocery store’s baking aisle!
  • Mini Marshmallows – We’re going to stick a mini marshmallow on the side of the cap like a little puffball. It’s a cute touch.
  • White Nonpareils – I use these for everything – they are one of my favorite sprinkle basics! These are optional but give the marshmallow puff a nice polished look. You can also sprinkle them over the “fur-lining” of Santa’s cap.
  • Red Food Coloring – this is totally optional and I ended up preferring my Santa’s whose beards came up over their cheeks, but if you want to dab a bit of rosy onto Santa’s cheeks – it’s super easy to drop a drop of red food coloring into some extract or clear alcohol and use that!
  • STARBURST candies – ok! Your key to making these unique cookies is that smoooooooth red Santa cap! We make that with Starburst! Grab a berry flavored pack and you’ll get a few different shades of red to work with.
ingredients for santa cookies with labels

How to Decorate Santa Cookies

  1. Bake and ice your cookies with a smooth layer of white frosting.

    This is the base of Santa’s face and you’ll want to make sure the icing is nice and dry to the touch before continuing. I usually wait at least an hour.

  2. Make the Starburst Santa caps.

    This is going to blow your mind! Those tiny little Starburst candies are super versatile. Pop your candy (I do one or two at a time) into the microwave for 10-15 seconds and heat. It will soften right up. Unwrap it and roll it between two sheets of parchment paper. You need to work quickly as it’s only easy to roll when it’s nice and warm. Starburst candy being rolled out on parchment paper with other Santa cookie ingredients scattered around.

  3. Cut out the cap shape.

    Once the Starburst is rolled out large enough to cover the width of the cookie, use the same cookie cutter you used for your cookies and cut the curve of the top of the cap. Then, trim the bottom of the Starburst to make a straight or just slightly curved line that will be the bottom of the cap. Press the caps onto the top halves of each cookie.Santa cap cut out from Starburst candy with other ingredients and tools scattered around

  4. Pipe the fur lining of the cap with white frosting.

    Make a squiggly line with your white icing. Super simple.cookies with white face and red cap shape and piping bag with white frosting showing squiggles of icing on cap lining

  5. Add a marshmallow puff ball to the cap.

    Add a little bit of icing to one end of a mini marshmallow and dip it in nonpareils to make the puff ball for the cap. Use icing to “glue” the puff to the side of the Santa face where the cap and fur lining meet.

  6. Add a bunch of fluffy white icing for the beard and a mini m&m nose.

    noses and beards added onto the Santa cookie faces

  7. Finish with the black piped eyes.

  8. Add cheeks.

    This is optional and I liked most of my Santa cookies without rosy cheeks, but you can either punch little round cheeks from your Starburst scraps or mix a bit of red food coloring with some vodka or almond extract (the alcohol will evaporate) and dab the cheeks on with your fingertip.

santa claus cookies on glass cake stand with starburst and marshmallows scattered around

And….you’re DONE!! Wasn’t that fun and easy? I just love how these Santa cookies turned out.

Cut Out Sugar Cookie Recipe

by 2 Comments

This melt in your mouth cut out sugar cookie recipe yields soft, buttery cookies with a slightly crisp edge and a delicate hint of almond. You may have just stumbled upon the BEST easy to follow recipe which even includes no chill time. These simple sugar cookies are ready in under 20 minutes for you to decorate or enjoy plain while cozying up with a nice cup of tea or some holiday hot chocolate!

cookie dough rolled out, cookie cutters, some shapes cut out with rolling pin and dishcloth

If you’re a fan of any and every sugar cookie, you should also check out this copycat Lofthouse recipe. Soft pillowy sugar cookies slathered with a thick coat of icing are a little more involved in the ingredients and process but definitely a must-try! We also love using this sugar cookie recipe to make the BEST Candy Cane cookies with Peppermint Marshmallow frosting! mmmmmm.

decorated Christmas sugar cookies with sprinkles and colored frosting

What are sugar cookies?

There’s a reason why tried and true cut out Christmas cookies remain a fan favorite. This centuries-old cookie is made with only a handful of ingredients. It consists of butter, sugar, flour, eggs, and vanilla, or in this case almond extract. A simple cookie that delivers on taste and function!

With a cut out sugar cookie recipe, specifically, you want very little leavening ingredients so that the cookies do not puff or spread too much and turn your pretty cut out shapes into indistinguishable blobs! There are no eggs and just a touch of baking soda in this cookie recipe.

Get out your favorite cookie cutters, set up a decorating DIY station, and have loads of fun with the family without all the fuss and shopping for crazy ingredients you’ve never heard of. They’re a great starter cookie if you’re just beginning your baking journey and they’re easy enough for the kids to help out!

More Holiday Cookie Favorites

Santa Cookies

Candy Cane Cookies

Ginger Cookies

Peanut Butter Chocolate Chip Cookie Recipe

You’ll be able to whip up a batch of soft cut out sugar cookies in a pinch. The dough freezes well, which comes in handy when you’ve got unexpected company at your door, or when it’s 10 o’clock at night and your kid tells you they need a dozen cookies for school by the next morning.

They make delicious gifts when packaged up nicely but, of course, they are perfect just for you to bake and enjoy at home during the holidays!

You do not need any special equipment to make this cut out sugar cookie recipe. Mix the ingredients with a standing mixer or a hand mixer, but you can also just mix them up by hand!

You will need a rolling pin – I’m always collecting vintage rolling pins because I just can’t resist a cute red handle. Any smoothly rolling rolling pin will do! Dust the rolling pin with flour to prevent it from sticking to your dough!

COOKIE CUTTERS come in every shape and size imaginable! I had a lot of fun with my newest set of Christmas cookie cutters (ref) and they arrived on my porch in a day! Everyone loves a simple round cookie though and you can even just use the top of a glass or mason jar to cut out perfectly shaped round cookies!

  • Salted butter – Softened. To cut down on prep time, keep the butter at room temperature earlier on (at least 20 minutes) before starting.
  • Granulated sugar – Because, sugar cookies.
  • Egg – Room temperature as well. Having ingredients all starting out at one temperature will make for even baking.
  • Almond extract – Using almond extract instead of vanilla is a preference. You can definitely swap one for the other. Both will add their own lovely individual flavor. Get crazy and use them both together!
  • All-purpose flour – Stick to all-purpose if you can. If you do end up going rogue and trying something different, keep me posted on how that goes.
  • Salt – The magic of salt is that it brings out the natural flavors of, well, everything!
  • Baking soda – This will help give the cookie the shape that doesn’t spread out too far and gives it a bit of a rise (almost yeast-like).

Step 1: In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the butter and sugar. This creaming process of fat and sugar is the foundation for many baked goods. It helps beat and hold the air into the mixture which gives way to a wonderful texture. You can’t beat cold butter so this is why it’s important to get everything to room temperature. Then, add the egg and almond extract and continue beating.

Step 2: Sift together the flour, salt, and baking soda and add it to the butter mixture. Combine everything until the dough comes together. Scrape down the sides as best as you can, incorporating all ingredients. At this point, if you’re wanting to freeze the dough for later use, wrap in plastic wrap and either keep it in the fridge for up to 3 days or freeze for up to 3 months. If you’re baking immediately, continue on to the next step. If you do find your dough a little too soft (this can happen too) chill in the fridge for about 20 minutes before rolling it out.

cookie dough rolled out with rolling pin and dishcloth

Step 3: Preheat the oven and line a baking sheet with parchment paper and set aside. Grab two sheets of parchment, waxed paper, or plastic wrap. Place the dough in between the sheets and roll out the dough until about 1/4″ – 1/2″ thick. Using your favorite cookie cutters, cut out as many shapes as your dough provides. Transfer them to the prepared baking sheet. Scoop up the remaining dough, form it into a ball, and re-roll it to get even more cookies. You might need more than one baking sheet.

Christmas cut out cookies ready to be baked on cookie sheet

Step 4: Bake until the bottom of the cookies are just slightly golden brown – so slight you can just barely see the browning, but it’s there. These don’t take very long so don’t stray too far once they are in the oven. They won’t be soft and chewy if you overcook them and you certainly don’t want them to burn! Once completely cooled, have so much fun decorating them. Make sure you grab one before they’re gone!

Christmas cut out cookies baked on cookie sheet

Pro Tip: Try not to handle the dough too much. If this happens, it will become too dry and perhaps a little tough.

decorated Christmas sugar cookies with sprinkles and colored frosting

As awesome as these cookies are all on their own, the icing on top really does add a little something extra! If you’ve ever been mesmerized by one of those cookie decorating videos it might appear as though icing a cookie is a serious business.

In real non-professional pretty cookie maker life, it’s totally not. It’s actually a ton of fun and with a simple sugar cookie icing, it’s way easier than you might think. I even found these tubes of pre-colored frosting and my standard cake decorating tips screw right onto the tubes! It does not get easier than that!

tube of red frosting with Wilton decorating tip

So, grab your ingredients, put on some Christmas tunes, and make the most of this holiday season! Oh and don’t forget to leave a couple of cookies out for Santa!

How can I add color to my dough?

For a fun and festive idea, add some gel food coloring to your recipe for extra flare. Add it in to the butter/sugar mixture just before adding the flour.

Where do I find fun cookie cutters?

I love checking kitchen stores and cute new shops when I travel. And, of course, I’m always on the hunt at antique stores for a fantastic vintage cookie cutter. BUT, you can find cookie cutters almost anywhere. In fact, I picked up this multi-pack of Christmas cookie cutters right here! (referral link)

Can I make the sugar cookie cut out dough ahead of time?

Yes, you definitely can make the dough in advance. Wrap tightly in plastic wrap or place in a freezer ziploc bag and refrigerate for 3-5 days or freeze for up to 3 months! The dough, even frozen, thaws enough to roll out in a matter of minutes!

Can I freeze the cookies?

Yes you can freeze your finished cookies! I love to make a big batch of cut out cookies early in December and then we can pull out whatever we need when the girls have friends over and want to do some cookie decorating or when it’s time to pick some special cookies for Santa!

Do these sugar cookies hold their shape?

This recipe is excellent for cutting out shapes because it has no eggs and very little baking soda in the recipe. Therefore, the dough does not puff or spread much at all. Unlike some recipes that have no baking soda or baking powder, this one does puff just ever so slightly – this makes it my absolute favorite because the finished cookie has a nice soft, slightly chewy texture that you can sink your teeth into. Chill your cutouts right before baking for the least amount of puff.

There are definitely days for more complicated recipes, but don’t forget good old-fashioned decorated sugar cookies in the holiday baking line-up! I hope you love this recipe as much as our family does!

cookie dough rolled out, cookie cutters, some shapes cut out with rolling pin and dishcloth

Cut Out Sugar Cookie Recipe

This cut out sugar cookie recipe turns out perfect every time. Sweet, buttery, and laced with almond extract, you won't find a better sugar cookie to use for all your holiday cookie decorating.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 24
Calories: 155kcal
Author: girlinspired

Ingredients

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon almond extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  • Cream together butter and sugar in the bowl of a standing mixer or with a hand mixer.
  • Add in egg and almond extract and beat together well.
  • Sift together flour, salt, and baking soda and add to butter mixture.
  • Mix until combined and the dough comes together.
  • Dough does not need to be chilled, but can be wrapped in plastic wrap and stored in the refrigerator (up to 3 days) or freezer (up to 3 months) until ready to bake.
  • Preheat oven to 350°F.
  • Roll out dough between two sheets of parchment, waxed paper, or plastic wrap to 1/4"-1/2" thick.
  • Use cookie cutters to cut shapes. Transfer to baking sheets lined with parchment paper.
  • Bake for 8-10 minutes or until the bottom of the cookies are just barely showing a bit of browning.
  • Remove from oven and let cool for 2-3 minutes before removing cookies from baking sheet and transferring to a cooling rack.
  • Frost, if desired, when cookies have cooled completely.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

When cutting out shapes, handle dough as little as possible so it doesn’t become tough or dry.  You can scoop up excess dough after cutting out and re-roll it, but dough gets tough after more than two time being rolled out.  I’d recommend dividing the initial ball of dough into two pieces and roll them out separately. 
If dough seems too soft, refrigerate for 20-30 minutes before rolling out.  You can also place the sheet pan with cut outs into the refrigerator for 15 minutes or more before baking to help cookies retain their shapes during baking.
Dough can be colored with gel food coloring just before adding the flour into the butter/sugar mixture.
*Nutritional calculations do not include frosting or decorations.

Nutrition

Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 75mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Calcium: 5mg | Iron: 1mg

Candy Cane Cookies

by 10 Comments

Peppermint everything sounds good to me this time of year.  So I went ahead and made some cut-out sugar cookies, topped them with a fluffy spread of peppermint marshmallow frosting, and threw some crushed candy canes on top.  Mmm, mmm, mmm.  Festive and easy, you know you want to make some of these Candy Cane cookies!

stacked sugar cookies with white frosting and pieces of candy cane on top

I like to use my super easy cut out sugar cookie recipe for these candy cane cookies because there are so few ingredients, it mixes up in a snap, and there’s no chill time needed!  You could even cut these out into cute little candy cane shapes!!

Candy Cane Cookies - sugar cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!

I’ve shared this sugar cookies recipe in the past, but it’s always nice to have it handy – especially heading into prime sugar cookie time!!  The almond extract in the dough really makes this a standout, in my opinion.

Start by mixing up the dough.  Flour a board and your rolling pin.  Roll out the dough to desired thickness.  I like a thicker, softer sugar cookie.  Cut the cookies out in desired shapes and transfer to a baking sheet.  Bake at 350 degrees for about 8 minutes.  Remove from the oven as soon as you see the tiniest bit of browning along the bottom edges.  Cool for 2-3 minutes and transfer to a cooling rack; cool completely.
 
Candy Cane Cookies - sugar cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!
 
Now, for the frosting.  I first shared this marshmallow buttercream recipe when I changed it up with some strawberry extract, but this time, I gave it a peppermint makeover.  The frosting is mostly whipped marshmallow and butter and it is delicious.  It’s a softer frosting, perfect for topping a cookie or cupcake without intricate designs.  It also doesn’t harden, so keep that in mind when transferring, storing, and serving the cookies.  Because the candy cane pieces rested above the frosting level, I was able to stack these cookies without the frosting sticking to the cookie on top of it.

Candy Cane Cookie Recipe

stacked sugar cookies with white frosting and pieces of candy cane on top

Candy Cane Cookies

Sweet, buttery cookies topped with the most delicious peppermint marshmallow frosting and crushed candy canes!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 8 minutes
Servings: 24
Calories: 364kcal
Author: girlinspired

Ingredients

Cookies

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon almond extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Peppermint Marshmallow Frosting

  • 14 oz. marshmallow creme/marshmallow fluff
  • 1 1/2 cups salted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 cup crushed candy canes

Instructions

Cookie Instructions

  • Cream together butter and sugar in the bowl of a standing mixer or with a hand mixer.
  • Add in egg and almond extract and beat together well.
  • Sift together flour, salt, and baking soda and add to butter mixture.
  • Mix until combined and the dough comes together.
  • Dough does not need to be chilled, but can be wrapped in plastic wrap and stored in the refrigerator (up to 3 days) or freezer (up to 3 months) until ready to bake.
  • Preheat oven to 350°F.
  • Roll out dough between two sheets of parchment, waxed paper, or plastic wrap to 1/4"-1/2" thick.
  • Use cookie cutters to cut shapes. Transfer to baking sheets lined with parchment paper.
  • Bake for 8-10 minutes or until the bottom of the cookies are just barely showing a bit of browning.
  • Remove from oven and let cool for 2-3 minutes before removing cookies from baking sheet and transferring to a cooling rack.
  • Frost, if desired, when cookies have cooled completely.

Frosting Instructions

  • Beat marshmallow creme with a whisk. Gradually add butter, 2-3 tablespoons at a time.
  • When all the butter has been incorporated, add powdered sugar and peppermint extract. Whisk 1-2 minutes more until frosting is fluffy and smooth.
  • Top each cookie with a layer of frosting and sprinkle with crushed candy cane pieces.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

 
 

Nutrition

Calories: 364kcal | Carbohydrates: 48g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 77mg | Potassium: 24mg | Fiber: 1g | Sugar: 31g | Vitamin A: 601IU | Calcium: 9mg | Iron: 1mg

 

Candy Cane Cookies - sugar cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!
 
What have you been baking? 
 

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