Santa Snacks: Vanilla Milk and Cookies for Santa Claus Tonight

By Mikka Wee/December 24, 2012

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Milk & Cookies is an inseparable tandem that can be placed alongside the likes of Mac & Cheese, Bacon & Eggs, Beer & Sisig, etc. This legendary pairing is also an iconic treat during the holidays, and is usually set beside the Christmas tree before Christmas Eve. Why? Well, let’s just a say a jolly sleigh-riding gift-giver couldn’t get enough of them.

On a scientific level, it’s no surprise why Santa prefers Milk & Cookies. Cookies are loaded with sugar and carbohydrates, giving him the energy and help regain those calories from jumping down chimneys. Milk, on the other hand, is packed with protein, giving Santa the strength his bones need to carry his big bag of presents.

Now a lot of people think they can bribe Santa by making their batch of cookies extra luscious, but we believe that simplicity is key when it comes to these snacks—so we focused on the milk instead, and added a touch of vanilla into it.

Vanilla is the world’s second most expensive spice next to saffron, so don’t act surprised when see you the price tag. It has a very valued flavor that exudes a delicate spiciness, which works well with a lot of desserts and sweet foods. Since we’re placing the vanilla richness into the milk, our selection of cookies to pair it with are more on the traditional side: Gingersnaps, Snickerdoodles, White Chocolate Chip Cookies, and Fruitcake Cookies, which are excellent choices for this platter. Just take note that they aren’t safe for reindeers, just as chocolate isn’t safe for dogs.

Vanilla Milk and Cookies

Total Time: 60 minutes / Yield: 4-6 servings

Ingredients for the Gingersnap Cookies

  • 3/4 cup butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tbsp molasses
  • 1 pc egg
  • 2 cups all purpose flour
  • 2 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Ingredients for the White Chocolate Chip Cookies

  • 3/4 cup butter
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 whole egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 cup white choco chips

Ingredients for the Snickerdoodles

  • 2 1/4 cup all-purpose flour
  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla

Ingredients for the Coating on the Snickerdoodle Cookies

  • 1/3 cup sugar
  • 2 tsp cinnamon powder

Ingredients for the Fruitcake Cookies

  • 1/2  cup butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 tbsp orange juice
  • 2 eggs, well beaten
  • ¼ tsp zest of orange
  • ¼ tsp zest of lemon
  • 2 cups cake flour or all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • ½ tsp cinnamon
  • ½ tsp all spice
  • ½ cup assorted dried fruits dusted with 1/8 cup all purpose flour
  • 2 tbsp brandy

Ingredients for the Vanilla Milk

  • 1 can of cream
  • 2 vanilla pods, seeded (we used Bourbon Vanilla Beans from The Vanilla Company)
  • 2 tbsp sugar
  • 1/4 tsp salt

Procedure for the Gingersnap Cookies

  1. Preheat oven at 350 F. Mix butter and sugar in a bowl. Add molasses and egg.
  2. In a separate bowl, mix together flour, baking soda, salt, and spices.
  3. Add the flour mixture in the butter mixture until well combined. Do not over mix.
  4. Cover with a plastic wrap and chill for 30 minutes or until firm.
  5. Scoop 3cm balls on a baking sheet and slightly flatten using your fingers.
  6. Bake for 10-15 minutes.
  7. Serve immediately.

Procedure for the White Chocolate Chip Cookies

  1. Preheat the oven at 350 F.
  2. Mix dry ingredients in a bowl.
  3. In a separate bowl, mix butter and sugar.
  4. Add the eggs and vanilla.
  5. Pour in the flour mixture until well combined but do not over mix.
  6. Fold in the white chocolate chips.
  7. Arrange in a baking sheet and bake for 10-15 minutes.
  8. Serve immediately.

Procedure for the Snickerdoodles

  1. Preheat oven at 350 F
  2. Mix butter and sugar in a bowl.
  3. Combine flour, baking powder, and salt in a separate bowl.
  4. Blend in the flour mixture into the butter mixture.
  5. Chill the dough for 30 minutes.
  6. While chilling the dough, mix together sugar and cinnamon in a separate bowl.
  7. Scoop 3cm dough into the coating mixture. Coat gently.
  8. Arrange on cookie sheet and flatten slightly using a fork.
  9. Bake for 10-15 minutes.
  10. Serve immediately.

Procedure for the Fruitcake Cookies

  1. Preheat the oven at 350 F. Mix butter and sugar. Add the orange juice, eggs, orange zest, and lemon zest.
  2. In a separate bowl mix the flour, baking soda, salt, cinnamon, and all spice. Then add dry mix to the butter mixture.
  3. Fold in brandy and the dried fruits dusted with flour.
  4. Chill the batter until firm. Scoop into 3 cm balls and place on a baking sheet.
  5. Bake for 10-15 minutes.
  6. Serve immediately.

Procedure for the Vanilla Milk

  1. Mix together cream, vanilla pod seeds, sugar, and salt until well combined.
  2. Set aside in the chiller.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • http://www.facebook.com/aarendal Albert Rendal

    yummy…..