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reindeer cookies

reindeer cookies

Here’s a simple recipe from Pillsbury that makes fun little reindeer cookies. You definitely don’t need to be anything beyond an absolute beginner to make these! You can use the refrigerated roll of dough or make your own. The recipe says to break up the roll of dough and knead in some flour, which is good, as without the flour the dough always seems to spread too much to me. Then you just shape it into a triangle shape to prepare for cutting when chilled. There is a picure below of the reindeer made with gingerbread dough and no frosting that are cute, too!

Frosted Reindeer Cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
1 cup vanilla ready-to-spread frosting
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 gumdrops, cut in half

DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.

3. Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop or cherry for nose. Store between sheets of waxed paper in tightly covered container.

You can use gingerbread cookie dough for a whole different flavor reindeer: