Heart Shape Reindeer Sugar Cookies
Cute reindeers are perfect Christmas cookies that are sure to please Santa! Make sure to have some red gum drops so you can make Rudolph cookies!
- ROYAL ICING:
- 2/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 recipe Royal Icing
- brown food coloring
- small white gumdrops
- red candy-coated chocolate pieces
- brown candy-coated chocolate pieces
- 1 (16 ounce) package powdered sugar, about 4-1/4 cups
- 3 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- 1/2 cup warm water
- 1 teaspoon vanilla
Preparation time 35mins
Cooking time 35mins
Adapted from bhg.com
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using 1-inch and 3- to 3-1/2-inch heart-shape cookie cutters, cut six small hearts and one large heart from dough for each reindeer. Place large hearts for faces 1 inch apart on an ungreased cookie sheet. Overlapping three small hearts for each antler, attach two antlers to top of each face.
Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack, taking care not to break antlers; cool.
Outline and flood reindeer faces with glaze-consistency Royal Icing tinted light brown. Outline each antler heart with glaze-consistency white Royal Icing. While icing is still wet, use a small round tip to pipe glaze-consistency light brown icing inside white outline. Cut small white gumdrops into slices. While icing on each face is still wet, press in two gumdrop slices for eyes and a red candy-coated chocolate piece for a nose. Use icing to attach miniature brown candy-coated chocolate pieces to gumdrop eyes for pupils.
Royal Icing Directions:
In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.