Homemade Santa Claus Macarons with Sugar Cookie Buttercream: A Magical Holiday Baking Project
There are few things as charming—or as impressively festive—as a tray of homemade Santa-shaped macarons. With their cheerful red hats, fluffy white details, and soft, delicate shells sandwiched around a luscious sugar cookie buttercream, these Homemade Santa Claus Macarons with Sugar Cookie Buttercream are a show-stopping treat that instantly transforms any holiday dessert table. Whether you’re gifting them to loved ones, baking with the kids, or showing off your patisserie skills, these Christmas macarons are a joyful project that tastes just as incredible as they look.
Holiday baking often leans toward nostalgic classics like gingerbread cookies, sugar cookies, and peppermint bark, but macarons open an entirely new world of creativity. Their naturally smooth shell and filling possibilities make them perfect for festive shapes, storybook characters, and whimsical designs—especially Santa. While macarons have a reputation for being temperamental, this recipe breaks the process down into simple, reliable steps so even semi-beginners can achieve success.
Not only do these Santa macarons look adorable, but the flavor combination is next-level. A crisp, chewy almond meringue shell pairs beautifully with a rich sugar cookie buttercream—sweet, buttery, lightly vanilla-forward, and irresistibly reminiscent of fresh-baked Christmas cookies. Every bite is the perfect blend of classic macaron texture and nostalgic holiday flavor.
Below, you’ll find everything you need: detailed instructions, ingredient notes, troubleshooting tips, variations, and festive serving ideas. Let’s dive into the magic.
Why You’ll Love These Santa Claus Macarons
✨ They’re visually stunning.
Santa macarons are a guaranteed conversation starter—and they photograph beautifully for holiday cards, gift tags, and social media.
✨ Perfect for gifting.
Package them in clear boxes with ribbon and watch the smiles unfold.
✨ Kid-friendly decorating.
While adults can handle the piping, kids can help with adding faces and attaching edible decorations.
✨ A delicious twist on classic macarons.
The sugar cookie buttercream adds nostalgic holiday flavor.
✨ Long-lasting treat.
Macarons taste even better after maturing in the refrigerator for 24 hours.
Ingredients You’ll Need
Macarons rely on simple but precise ingredients. Quality matters!
For the Macaron Shells
- Almond flour (superfine, blanched)
- Powdered sugar
- Granulated sugar
- Egg whites (aged for best results)
- Red gel food coloring (essential—avoid liquid dyes)
- Cream of tartar (optional but helps stability)
- White candy melts or royal icing
- Edible markers for face details (optional)
For the Sugar Cookie Buttercream
- Butter
- Powdered sugar
- Vanilla extract
- Pinch of salt
- Heavy cream or milk
- Crushed sugar cookies (store-bought or homemade)
Each ingredient contributes to the crisp-yet-chewy structure that makes macarons so iconic.
Ingredients
Macaron Shells
- 1 cup almond flour
- 1 ⅔ cups powdered sugar
- 3 large egg whites (room temperature)
- ⅓ cup granulated sugar
- ½ tsp cream of tartar (optional)
- Red gel food coloring
- White candy melts or royal icing
- Black or brown edible marker
Sugar Cookie Buttercream
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
- ½ cup finely crushed sugar cookies
- Pinch of salt
Instructions
1. Make the Macaron Shells
- Prepare baking sheets with templates
Line two baking sheets with parchment paper. If desired, place Santa-hat macaron templates underneath for consistent sizing. - Sift dry ingredients
Sift almond flour and powdered sugar together twice to ensure an ultra-fine texture. Discard any coarse bits. - Whip the meringue
In a clean bowl, beat egg whites on medium until frothy. Add cream of tartar. Gradually add granulated sugar and continue whipping until glossy stiff peaks form. Tint red with gel food coloring. - Fold dry ingredients into the meringue
Add the almond flour mixture in two additions, gently folding until the batter flows like thick lava. It should form slow, ribbon-like folds. - Pipe the Santa shapes
Transfer batter to a piping bag with a round tip. Pipe circles for Santa faces, then add small triangles or half-circles for hats. Tap trays to release air bubbles. - Rest the macaron shells
Let shells dry on the counter 25–45 minutes, until the tops are no longer sticky. This helps create the signature macaron “feet.” - Bake
Bake at 300°F (150°C) for 14–16 minutes. Shells should release cleanly from parchment. - Add Santa details
Once cooled, pipe on white “fur” trim using candy melts or royal icing. Draw eyes and facial features with edible markers.
2. Make the Sugar Cookie Buttercream
- Beat butter until creamy.
- Slowly add powdered sugar.
- Mix in vanilla and salt.
- Add cream to reach your desired consistency.
- Fold in finely crushed sugar cookies.
This filling tastes like the inside of a soft sugar cookie—rich, buttery, and lightly textured.
3. Assemble the Santa Macarons
- Match macaron shells into pairs.
- Pipe a swirl of sugar cookie buttercream onto the flat side of one shell.
- Gently sandwich with the second shell.
- Chill the assembled macarons at least 12 hours for best texture.
Tips for Perfect Macarons
Age your egg whites
Leaving egg whites uncovered in the refrigerator overnight improves stability.
Use gel food coloring
Liquid coloring can ruin the consistency.
Don’t skip the drying time
This step prevents cracking and creates those beautiful macaron feet.
Invest in an oven thermometer
Even a small temperature fluctuation can affect your shells.
Let macarons mature
Aging in the fridge deepens flavor and improves texture.
Fun Variations
- Peppermint Santa: Add a drop of peppermint to the buttercream.
- Hot Cocoa Filling: Swap buttercream for chocolate ganache.
- Vanilla Bean Santa: Add fresh vanilla bean paste for stronger flavor.
- Red Velvet Santa: Add a teaspoon of cocoa powder to the macaron mixture.
How to Store Santa Macarons
- Fridge: 3–5 days in an airtight container
- Freezer: Up to 4 months (assembled or unfilled)
- Bring to room temperature before serving for best flavor.
Holiday Serving Suggestions
- Arrange on a tiered dessert stand for a Christmas party
- Add to holiday cookie tins
- Decorate a gingerbread house with mini Santas
- Use as edible place cards at a Christmas dinner
Homemade Santa Claus Macarons with Sugar Cookie Buttercream
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
- Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
- Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
- Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
- Sandwich cookies with filling, serve immediately or store in airtight container.
