Chocolate Chip Reindeer Cookies

Prep 1 hr 15 min
Total 4 hr 30 min
Servings 16

Pinterest

1
Print

3
Save

0
Email

0

Bake a batch of these frosted Betty Crocker™ chocolate chip mix Rudolphs for dessert. Even Santa won't be able to resist these cute reindeer cookies on Christmas Eve. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ chocolate chip cookie mix

1 tablespoon all-purpose flour

1/2 cup butter or margarine, softened

1 egg

2 tubes (200 g each) Decorating Cookie Icing chocolate icing

32 candy eyes

16 small round chocolate-covered creamy mints

1 tube (200 g) Decorating Cookie Icing white icing

Steps

Hide Images

1

In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to 1/2-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
2

Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased baking sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from baking sheets to cooling racks. Cool completely, about 30 minutes.
3

Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.