Rudolph's Christmas Sugar Cookies

By Ellie

18 Person

78 Minutes

136 Calories

Start with refrigerated sugar cookie dough to make these adorable reindeer cookies. Kids can help place Rudolph's eyes, mouth, and antlers. Sugar Cookie is easy to store, and there are many ways to make them. The sugar cookie is portable and easy to share with close friends and family. Trust me when you read this recipe and make your own Sugar cookie, you will feel very happy.

Ingredients

18 red cinnamon candies
36 semisweet chocolate mini morsels
36 pretzel twists
1 (16.5-oz.) package refrigerated sugar cookie dough

Method

01

Freeze dough 15 minutes.
02

Roll dough to 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.
03

Break curved sides away from the center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.
04

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.
05

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to 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.

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Rudolph's Christmas Sugar Cookies

4.6

( By Ellie )

01 Information

Grade easy
Serving 18 servings
Calorie 136 Kcal
Prep Time 30 Mins
Cook Time 48 Mins
Total Time 78 Mins

02 Ingredients

18 red cinnamon candies

36 semisweet chocolate mini morsels

36 pretzel twists

1 (16.5-oz.) package refrigerated sugar cookie dough

03 Method

Step 1

Freeze dough 15 minutes.

Step 2

Roll dough to 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.

Step 3

Break curved sides away from the center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

Step 4

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.

Step 5

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to 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.

04 Author