Rudolph's Christmas Sugar Cookies

Southern Living
Rudolph's Christmas Sugar Cookies Recipe
Start with refrigerated sugar cookie dough to make these adorable reindeer cookies. Kids can help place Rudolph's eyes, mouth, and antlers.
Makes 1 1/2 dozen

Ingredients

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1 (16.5-oz.) package refrigerated sugar cookie dough
36 pretzel twists
36 semisweet chocolate mini morsels
18 red cinnamon candies

Preparation

Prep: 30 Minutes
Freeze: 15 Minutes
Bake: 12 Minutes
Cool: 21 Minutes

1. Freeze dough 15 minutes.

2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.

Created date

October 2007

Nutritional Information