RECIPE: Reindeer Sugar Cookies | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Reindeer Sugar Cookies | The Nibble Webzine Of Food Adventures
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RECIPE: Reindeer Sugar Cookies

Take a bite of Rudolph. Photo and recipe
courtesy Pillsbury.

This is a quick recipe using refrigerated cookie dough and a container of frosting. You can of course use your own homemade recipes. You can also use gingerbread cookie dough like Pillsbury Create ‘n Bake.

Just shape the cookie dough into a triangular log, and slice for fun reindeer cookies ready in a flash.

Prep time 40 minutes, total time 55 minutes

Ingredients For 32 Cookies

  • 1 roll Pillsbury refrigerated sugar cookies
  • 1/4 cup all-purpose flour
  • 1 cup vanilla creamy ready-to-spread frosting (from 1-pound container)
  • 64 small pretzel twists
  • 64 semisweet chocolate chips (about 1/4 cup)
  • 16 gumdrops, cut in half (get red ones if you want to make Rudolph)

    1. BREAK UP cookie dough in a large bowl. Stir or knead in the flour until well blended. Reshape into a triangle-shaped log. If it’s too soft to cut into slices, refrigerate up to 30 minutes.

    2. PREHEAT oven to 350°F. With a thin sharp knife, cut dough into 32 (1/4-inch) triangular slices. On an ungreased cookie sheets, place slices 2 inches apart.

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

    4. FROST cookies. For antlers, place 2 pretzel twists on each triangle near the corners. Lightly press 2 chocolate chips into each cookie for eyes and press in 1 halved gumdrop for nose. Store cookies between sheets of waxed paper in tightly covered container.


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