Save A festive assortment of cookies inspired by Santas reindeer—perfect for holiday gatherings, featuring classic flavors and whimsical decorations.
This is a fun holiday treat I enjoy making with my family every year.
Ingredients
- For Sugar Cookie Dough: 2 1/2 cups (315 g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup (170 g) unsalted butter room temperature, 1 cup (200 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (optional)
- For Decorating: 1 cup (120 g) powdered sugar, 1 2 tablespoons milk, 1/2 teaspoon vanilla extract, Brown gel food coloring, Red and black candy-coated chocolates (for noses and eyes), Mini pretzels (for antlers), Sprinkles edible glitter (optional)
Instructions
- Step 1:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Step 2:
- In a large bowl, beat butter and sugar until light and fluffy (about 2 3 minutes).
- Step 3:
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture beat until combined.
- Step 4:
- Gradually add the dry ingredients, mixing just until a dough forms.
- Step 5:
- Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Step 6:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 7:
- Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into oval or round shapes (for reindeer faces) using a cookie cutter or glass.
- Step 8:
- Place cookies 1 inch apart on prepared sheets. Bake for 10 12 minutes, or until edges are just golden. Cool completely on a wire rack.
- Step 9:
- Make the icing: Mix powdered sugar with milk and vanilla until smooth and pourable. Tint part of the icing brown.
- Step 10:
- Decorate cooled cookies: Spread brown icing over each cookie for the reindeers face. Use red candies for noses, black candies for eyes, and mini pretzels for antlers (attach with icing). Add sprinkles or glitter if desired. Allow icing to set before serving.
Save Our family loves making these cookies together every holiday season, creating lasting memories.
Required Tools
Mixing bowls, Electric mixer, Measuring cups and spoons, Rolling pin, Cookie cutters or glass, Baking sheets, Parchment paper, Wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk, nuts (if almond extract is used), soy (in some candies), and possibly peanuts (if using peanut butter candies). Always check candy and sprinkle labels for potential allergens.
Nutritional Information
Calories: 120, Total Fat: 5 g, Carbohydrates: 18 g, Protein: 1 g (per cookie)
Save This festive cookie platter always brings joy and smiles around the table.
Recipe FAQs
- → How long should the dough be chilled before baking?
Chill the dough for at least 1 hour to firm up, which helps in rolling and prevents spreading during baking.
- → What can be used instead of candy-coated chocolates for eyes and noses?
Chocolate chips or edible black pearls work well as alternatives for eyes, and small red candies can replace noses.
- → Can cocoa powder be added to this dough?
Yes, adding cocoa powder to a portion of the dough creates a chocolate-flavored variation for added richness.
- → What thickness should the dough be rolled to?
Roll the dough to approximately 1/4 inch thick to ensure even baking and sturdy cookies for decorating.
- → How should the icing be tinted brown?
Mix powdered sugar with milk and vanilla extract, then add brown gel food coloring until the desired shade is achieved.