Reindeer Sugar Cookies are the perfect way to add a bit of holiday cheer to your baking lineup. With cute antlers, bright red noses, and easy decorations, these cookies are as fun to make as they are to eat. Our simple tricks and tips will make decorating these reindeer a holiday tradition.
We love cookies! All the cookies, all the time. Chocolate chip cookies, old-fashioned ginger cookies, Southern tea cakes, chocolate brownie crinkle cookies — you name it, we love it!
Now that I have grandchildren, I like to make cookies they can help with, and these reindeer sugar cookies are perfect.
Even little ones can help decorate these yummy sugar cookies, and we give you all the tips for success in making them look like reindeer!
Why you’ll love this recipe
EASY: This recipe is so easy, and it’s fun for kids to help decorate the cookies.
MAKE-AHEAD: You can make this recipe ahead of time and freeze the unbaked cookies. When you’re ready, just decorate and bake however many you want to serve.
I hope you make this recipe. I think you’ll love it!
What you’ll need
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
For the cookies:
- All-purpose flour• 3/4 tsp baking powder
- Unsalted butter
- Granulated sugar
- Large egg
- Vanilla extract
- Almond extract (optional)
To decorate:
- Semi-sweet chocolate, melted
- M&Ms, for the noses
How to make reindeer sugar cookies
- MIX DRY INGREDIENTS: Whisk together flour and baking powder and set aside.
- MIX WET INGREDIENTS: Cream butter and sugar, then add egg, vanilla and almond extracts.
- COMBINE: Gradually add the flour to the butter mixture and beat until blended.
- CHILL: Wrap and chill the dough for two hours.
- BAKE: Bake at 350 degrees F for 9-10 minutes.
- DECORATE: Allow the cookies to cool completely, then decorate.
Reindeer Sugar Cookies
Ingredients
For the cookies
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
To decorate
- 2 ounces semi-sweet chocolate, melted
- 44 M&Ms, for the noses
Instructions
Mix cookies
- Whisk the flour and baking powder to combine and set aside.
- In the large mixing bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat until smooth and creamy, then add the egg, vanilla extract, and almond extract and beat again until completely combined. You will need to scrape down the sides of the bowl a couple of times during this process.
- Turn the mixer to its lowest speed and gradually add the flour mixture, beating until a soft dough is formed. If the dough is not soft and feels sticky, add more flour, a tablespoon at a time.
- Place a baking sheet on a work surface with a piece of lightly floured parchment paper on top of the sheet. Bring the dough together with your hands, briefly kneading it in the bowl until it’s smooth. Break off half the dough, then place it on the baking sheet with the parchment paper.
- Use your hands to flatten it into a smooth disc, then place a piece of parchment paper on top and roll the dough out to 1/4 inch. Cling wrap the whole baking sheet and place in the refrigerator to chill for 2 hours. Repeat with the remaining dough.
Bake
- Preheat the oven to 350 degrees F.
- Remove the first baking sheet from the fridge, unwrap it, and discard the top layer of parchment.
- Use a 2.5-inch cookie cutter to cut circles in the dough. Re-roll and cut out any remaining dough on a fresh sheet of parchment paper on your surface. Arrange the cut-out cookies on the baking sheet, leaving a small space between them. They will not spread, so they can be placed close together.
- Bake on the middle shelf of the oven for 9-10 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
Decorate reindeer cookies
- To decorate, add the melted chocolate to a piping bag or zipper bag and snip the very end off with scissors so there’s a small hole (or use a very small round piping tip).
- Pipe the reindeer eyes and antlers onto the cooled cookies, then add a small amount of melted chocolate where the noses will go. Stick the M&M's on before the chocolate sets.
- Once the chocolate has set, serve and enjoy!
Notes
- It’s important to spoon and level your flour when making these cookies as if you have too much flour, they will be dry and crumbly. If you would like to weigh the flour it should be 375 grams.
- We added a classic vanilla flavoring and always add a small touch of almond extract to sugar cookies as it gives such a beautiful flavor. You can opt to leave it out if you want to.
- This recipe is quick and easy to make, and when sufficiently chilled, sugar cookie dough is very good at holding its shape in the oven. Don’t skip the chilling stage because if the dough is too soft it will spread.
- We went with cute little reindeer faces for these sugar cookies but you can go wild with this dough and make all sorts of different designs. It’s easy to color with a small amount of gel food coloring and is a good dough to work into different shapes, such as candy canes. Use this as a base sugar cookie recipe and see where your imagination takes you!
- Storage and Make Ahead: The dough can be kept in an airtight container in the fridge for 2 days. Once baked, store in an airtight container at room temperature for up to 5 days. Undecorated cookies freeze really well for up to 1 month.
Nutrition
Questions and tips
How do you decorate reindeer sugar cookies?
To decorate, add the melted chocolate to a piping bag or zipper bag and snip the very end off with scissors to create a small hole (or use a very small round piping tip).
Pipe the reindeer eyes and antlers onto the cooled cookies, and then add a small amount of
melted chocolate where the noses will go. Stick the M&M’s on before the chocolate sets.
Once the chocolate has set, serve and enjoy!
Can you freeze these cookies?
You can freeze these cookies after baking or freeze the unbaked dough.
To freeze the undecorated baked cookies: Place the cookies on a baking sheet in the freezer for a few hours. Place the frozen cookies in a freezer-safe container or bag and store them for up to three months.
To freeze the unbaked cookie dough: Skip the step of flattening the dough on cookie sheets. Once the dough comes together, wrap it in plastic wrap and cover it with aluminum foil.
Place the wrapped dough in the freezer for up to three months. When you’re ready to bake the cookies, thaw the dough in the refrigerator overnight and then follow the recipe for baking.
How do you store reindeer sugar cookies?
Store the cookies in an airtight container at room temperature for up to five days.
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