Rating: 4 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6

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

Recipe by Southern Living November 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
freeze:
15 mins
bake:
12 mins
cool:
21 mins
total:
1 hr 18 mins
Yield:
Makes 1 1/2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Freeze dough 15 minutes.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement
Advertisement