Frosted Reindeer Cookies

Frosted Reindeer Cookies

  • Total Time 40m

32 servings

  • 1 roll Pillsbury refrigerated sugar cookies
  • 1/4 cup all-purpose flour
  • 1 cup vanilla creamy ready to spread frosting (from 1 pound container)
  • 64 small pretzel twists
  • 64 semisweet chocolate chips (approximately 1/4 cup)
  • 16 gumdrops, cut in half


In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into triangle-shaped log. If too soft to cut into slices, refrigerate up to 30 minutes.

Heat oven to 350 degrees F. With thin sharp knife, cut dough into 32 (1/4 inch) triangular slices. On ungreased cookie sheets, place slices 2 inches apart.

Bake 7 to 11 minutes or until set.

Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.

Tip: Just shape the cookie dough into a triangular log and slice for fun reindeer cookies ready in a flash.

Recipe reprinted by permission of Pillsbury. All rights reserved.

RecID 133