Reindeer Cookies

Sure to be the hit of the holiday cookie plate, these reindeer cuties are fun for children to help make.

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Servings 60

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( 55 ) Ratings

55 Ratings

5 Stars 10%

4 Stars 13%

3 Stars 15%

2 Stars 13%

1 Stars

Member Reviews ( 12 )

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ingredients 4
Prep Time 60 min
Total Time 1 hr 25 min

Ingredients

1: roll (30 oz) Pillsbury® refrigerated gingerbread cookies

120: small pretzel twists

120: semisweet chocolate chips (about 1/2 cup)

30: candied cherries, cut in half, if desired

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Directions

1 Heat oven to 350°F. Divide dough in half; refrigerate one half until needed. With hands, shape one half of cookie dough into 7 1/2-inch-long triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2 With thin sharp knife, cut dough into 30 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
3 Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Repeat with remaining half of dough. Store between sheets of waxed paper in tightly covered container.