Reindeer Sugar Cookies Recipe
Prep Time:
35 minutes
Cook Time:
15 minutes
Servings:
24 Cookies
Ingredients
  • 1 cup (8 ounces) butter
  • 1 cup sugar
  • ½ tablespoon vanilla extract
  • ½ teaspoon salt
  • 2 eggs
  • ⅔ cup cornstarch
  • 3 1/2 cups all-purpose flour + more for dusting
  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon meringue powder
  • 6 to 7 tablespoons water
  • ¼ cup white chocolate chips, melted
Directions
  1. Preheat oven to 325 F.
  2. Add the butter, sugar, vanilla, and salt to a bowl, and cream together until fluffy.
  3. Crack 1 egg at a time into the mixture, and combine until smooth.
  4. Pour in the cornstarch, and mix until combined.
  5. Add the 3 1/2 cups of flour 1 cup at a time, mixing between additions, and mixing until all of the flour has been incorporated.
  6. Lightly dust a clean work surface with flour. Then, dump your cookie dough onto it, and work the dough into a rectangle shape.
  7. Once you've achieved a rough rectangle, sprinkle a bit more flour on top of the cookie dough, and begin rolling it out with a rolling pin.
  8. When dough is rolled about ⅙-inch thick, begin cutting out your reindeer cookies with cookie cutter, and place them onto the cookie sheet.
  9. Bake in the preheated oven for 7 minutes, then turn the pan, and bake for another 7 minutes.
  10. Remove the cookies from the oven, and let cool completely on the baking sheet.
  11. While the cookies are cooling, combine the powdered sugar, cocoa powder, and meringue powder in a bowl. Add 1 tablespoon of water at a time to the mixture, and combine until a smooth frosting forms.
  12. Once the cookies have cooled, dip the top side of each cookie into the chocolate icing, and let the excess drip off before setting aside to harden. Repeat until all cookies are iced.
  13. Let the icing set.
  14. Then, melt the white chocolate chips, and transfer to a piping bag (or a small Ziploc bag).
  15. Cut the tip off of your piping bag, and pipe some antlers onto your reindeer cookies.
  16. Let the cookies rest, and wait until the white chocolate completely hardens before stacking.