Description
These Reindeer Mask Cookies are a playful and festive holiday treat made with buttery sugar cookie dough and decorated with rich royal icing, candy noses, and cheerful reindeer faces. Perfect for Christmas parties, cookie swaps, or fun baking with kids, this recipe combines creativity with delicious flavor for an unforgettable dessert.
Ingredients
Scale
- 2 cups all-purpose flour: provides structure and crispness
- 1/2 teaspoon fine salt: balances sweetness
- 1/8 teaspoon baking soda: adds light texture
- 1 large egg: binds ingredients
- 1 teaspoon pure vanilla extract: adds aroma and flavor
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature: adds richness
- 1/2 cup granulated sugar: sweetens and caramelizes
- 1/4 cup confectioners’ sugar: softens texture
- 1 pound confectioners’ sugar (for icing): creates smooth royal icing
- 2 tablespoons meringue powder: stabilizes icing
- 1 teaspoon pure vanilla extract (for icing): enhances flavor
- Dark brown gel food coloring: adds detail for facial features
- Light brown gel food coloring: used for reindeer cheeks
- 9 red gummy fruit candy halves: create Rudolph-style noses
Instructions
- Whisk together flour, salt, and baking soda in a bowl.
- In another bowl, beat butter, granulated sugar, and confectioners’ sugar until creamy. Add egg and vanilla, mixing until smooth.
- Gradually mix in dry ingredients until the dough forms. Divide in half, wrap, and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Roll dough between parchment to 1/4-inch thickness and freeze for 5 minutes.
- Cut out circles using 2½-inch and 2¼-inch cutters. Overlap two larger cookies slightly, insert a wooden stick, and press a smaller cookie on top to form a mask.
- Arrange on parchment-lined sheets and bake for 12 minutes, or until edges are golden. Cool completely on wire racks.
- For icing, beat confectioners’ sugar, meringue powder, vanilla, and water until thick and glossy. Divide into portions: white (muzzle), dark brown (outline/mouth), and light brown (cheeks).
- Outline cheeks with dark brown icing and flood with light brown icing. Once dry, add white swirls for muzzles and red gummies for noses. Pipe mouths with dark brown icing.
- Allow icing to dry completely before serving or packaging.
Notes
- Chill dough before cutting to maintain shape during baking.
- Use gel coloring for vibrant tones without thinning the icing.
- Store decorated cookies in airtight containers for up to a week.
- Freeze undecorated cookies up to one month for future decorating.
- Prep Time: 1 hr 45 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 20g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Reindeer Mask Cookies, Christmas cookies, holiday dessert, royal icing cookies, festive baking, Christmas treats, cookie decorating, Rudolph cookies