Reindeer Sugar Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white icing or melted white chocolate
- 32 mini pretzel twists broken in half
- 32 candy eyes
- 16 red mini candies
Instructions
- Beat the butter and sugar together in a large bowl until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla until smooth.
- Whisk the flour, baking powder and salt together in a separate bowl, then stir into the butter mixture just until combined.
- Wrap the dough in plastic and chill in the refrigerator for 30 minutes, until firm enough to roll without sticking.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll the dough to 1/4 inch thickness on a floured surface and cut into rounds.
- Bake for 8 to 9 minutes, until the edges just turn pale gold.
- Cool on the sheet for 5 minutes, then move to a rack to cool completely, about 15 minutes.
- Pipe a small amount of icing near the top of each cookie and press two pretzel twist halves in for antlers.
- Add two candy eyes and one red candy for the nose on each cookie, using a dab of icing to hold them if needed.
Good to Know
The raw dough freezes well for up to a month; thaw it in the fridge overnight so it is ready to roll on short notice.