You know Dasher and Dancer And Prancer and Vixen, Comet and Cupid, And Donner and Blitzen. And don’t forget Rudolph! Well, we all seem to know this holiday song and since I’ve been listening to Christmas music for weeks now I figured it was time to whip up some Reindeer treats in the kitchen. It’s not just any treats, it’s Homemade Reindeer Sugar Cookies. These would be perfect to make on Christmas Eve and leave out for Santa!
Supplies Needed to Make Homemade Reindeer Sugar Cookies:
- 5 Cups Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Cups Unsalted Butter, Softened
- 2 Cups Granulated Sugar
- 4 Eggs
- Gingerbread Man Cookie Cutter (used upside down)
- Food Squeeze Bottles
- Pastry Bags
- #2 Tip
For Royal Icing:
- 2 Egg White
- 1 Cup Powdered Sugar
- 1/2 Teaspoon Cream of Tartar
- Black Gel Food Coloring
- Brown Gel Food Coloring
- Red Gel Food Coloring
- Pink Gel Food Coloring
How to Make Homemade Reindeer Sugar Cookies:
- Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- Add all 4 eggs at one time and continue to mix. Then add the vanilla
- Sift the four, baking powder, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball and place into the refrigerator for about 6 hours or overnight.
- Check to see if the dough is firm. If it is, pull the cookie dough out of the refrigerator and allow it to reach room temperature.
- Preheat oven to 325 degrees.
- Put flour out on a cutting board, and rub flour on the rolling pin to help prevent sticking.
- Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
- Line the cookie sheet with parchment paper.
- Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- Remove the cookies off of the cookie sheet and put on a wire rack to cool completely (about 10 minutes).
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) Note: If icing is not stiff enough add 1/4 Cup powdered sugar.
- Take out 6 TBSP of icing and several drops of red gel food coloring. Mix well to blend the color.
- Take out 4 TBSP of icing, keep it white.
- Take out 3 TBSP if icing and add several drops of pink gel food coloring. Mix well to blend the color.
- Take out 2 TBSP of icing and add several drops of black gel food coloring. Mix to blend the color.
- The rest of the icing add several drops of brown icing, stirring to blend colors.
- Spoon a bit of each color of icing into individual (5) frosting bags with #2 tips. Twist the open end of the bag to push the icing to the tip.
- Leave some of the brown icing in the bowl, add a little bit of water to thin the icing out (You want it to be still thick and runny but not soup like) and pour into squeeze bottles.
- Following the outline of the picture of the cookies provided, outline the face of the reindeer of each of the cookies in brown icing. Allow the outlining to dry for 30 seconds before filling in the cookies in with the brown thinner icing. *Allow the filling also to dry for about 30 seconds. Note: Leave the area for the pink ears untouched. Do not put brown icing here.
- Following the picture of the reindeer head and using the brown thicker icing, draw the antlers coming out of the head. Draw one antler from the head to the top of the cookie. Add another antler a littler shorter just below the main antler.
- Fill in the open spot for the eyes with the pink icing.
- Using the red icing draw a half circle for the mouth and fill it in.
- With the white icing, outline and fill in for the whites of the eyes.
- With the black icing add the eyeball by making a small black dot.
- Allow the cookies to dry from 5-10 hours before serving.