I made these reindeer cookies recently for a Christmas dinner that I helped to host. They were a pretty big hit with the party-folk and disappeared in no time. They’re just a simple (but delicious) sugar cookie with royal icing for the outline and red nose. I made these last year and used red smarties instead for the nose which worked just as well, but I couldn’t be bothered buying and sifting through them. The cookie cutter is actually a moose which came in a set from Ikea, but I reckon it looks enough like a reindeer.
Reindeer Sugar Cookies
You will need the animal cookie cutter set from Ikea or another suitable cutter, or a stencil and good knife skills.
- 3 cups plain or pastry (low-protein) flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt (or 1 tsp kosher salt)
- 1 cup caster sugar
- 250g unsalted butter, at room temp
- 1 egg, at room temp
- 1 tsp natural vanilla essence
Preheat oven to a moderate-low temperature, around 160-170C (fan forced). It really depends how thick your cookies are. Thicker cookies need a slightly lower temperature to avoid cracking. You may have to use some trial and error with your oven.
Cream the butter and sugar for a few minutes, add the egg and vanilla, and beat until smooth and creamy.
Whisk dry ingredients in a bowl until well combined. Add to the butter mixture and stir until a ball begins to form.
Knead together on a floured surface to an even consistency. Roll out between two pieces of baking paper to pencil thickness. Place flat in the fridge for 15 minutes or until stiff.
Cut out shapes from the chilled dough and place onto an oiled or lined tray with a little space between each. If the dough gets too soft or warm put it back in the fridge for a few minutes; this will help the cookies keep their shape.
Bake for 8-10 minutes or until a light golden brown appears around the edges. They will harden up quite a bit when they cool so don’t be too concerned if they’re a bit soft coming out of the oven. Cool on a wire rack once they’re hard enough to move.