Ingredients for Rudolph S Christmas Sugar Cookies
- Refrigerated Sugar Cookie Dough
- Pretzel Twists
- Miniature Semisweet Chocolate Chips
- Red Cinnamon Candies
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How to Make Rudolph S Christmas Sugar Cookies
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Wrap dough in plastic wrap and chill for at least 15 minutes (this helps prevent spreading during baking).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/4 inch thickness.
- Use a 3-inch round cookie cutter to cut out cookies. Place cookies 2 inches apart on the prepared baking sheets.
- Using your thumb and forefinger, gently pinch opposite sides of each cookie about 2/3 of the way down to create the reindeer face.
- Break off small curved pieces from the sides of each cookie to form antlers.
- Press the bottom of one set of antlers onto each side at the top of each reindeer face.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool for 1 minute on the baking sheets.
- Transfer cookies to a wire rack to cool completely.
- Once cool, press two mini chocolate chips onto each cookie for eyes and one red cinnamon candy for the nose.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
7g
Carbs
8g
