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Ralph Anderson; Mindi Shapiro Levine Photo by: Ralph Anderson; Mindi Shapiro Levine

Rudolph's Christmas Sugar Cookies

Start with refrigerated sugar cookie dough to make these adorable reindeer cookies. Kids can help place Rudolph's eyes, mouth, and antlers.

Southern Living NOVEMBER 2007

  • Yield: Makes 1 1/2 dozen
  • Prep time:30 Minutes
  • Freeze:15 Minutes
  • Bake:12 Minutes
  • Cool:21 Minutes

Ingredients

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

Preparation

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.

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Rudolph's Christmas Sugar Cookies recipe

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