Description
Festive reindeer sugar cookies with chocolate frosting, pretzel antlers, candy eyes, and red M&M noses—perfect for the holidays.
Ingredients
Scale
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1½ cups chocolate frosting
- Mini pretzel twists
- Candy eyes
- Red M&Ms
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter in a mixer for 1 minute until fluffy. Add sugar and beat 2–3 minutes until pale and creamy.
- Beat in eggs one at a time, then add vanilla and almond extracts. Mix until smooth.
- With mixer on low, gradually add flour mixture. Mix just until combined with no white streaks.
- Divide dough into two disks, wrap in plastic, and refrigerate for at least 2 hours or up to 48 hours.
- Preheat oven to 350°F. Roll dough to ¼-inch thickness on floured surface. Cut with 3-inch round cookie cutter.
- Place cookies on parchment-lined baking sheets 2 inches apart. Bake 10–12 minutes until edges are barely golden. Cool on pan 5 minutes, then transfer to wire racks.
- Once cookies are completely cool, spread chocolate frosting across each cookie. Break pretzels in half for antlers and press into frosting. Add candy eyes and red M&M nose. Let set 30 minutes before serving.
Notes
Dough can be frozen for up to 3 months. Don’t skip the chilling step—it prevents spreading. Cookies stay soft for 5 days in an airtight container. For even baking, rotate pans halfway through. Use room temperature ingredients for best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg