Geometric Reindeer Sugar Cookies

Geometric Reindeer Cookies
Photo: Andy Lyons
Prep Time:
35 mins
Chill Time:
2 hrs
Bake Time:
7 mins
Total Time:
35 mins
36 to 48 cookies


  • cup butter, softened

  • ¾ cup granulated sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 egg

  • 1 tablespoon milk

  • 1 teaspoon vanilla

  • 2 cup all-purpose flour

  • 1 recipe Royal Icing

  • stick pretzels

  • twisted pretzels

  • white chocolate, finely grated

  • semisweet chocolate, finely grated

  • large white gumdrops

  • large red gumdrops

  • mini semisweet chocolate pieces

  • mini black candy-coated chocolate pieces

Royal Icing

  • 1 16 ounce package powdered sugar (4-1/4 cups)

  • 3 tablespoon meringue powder

  • ½ teaspoon cream of tartar

  • ½ cup warm water

  • 1 teaspoon vanilla


  1. 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.

  2. Preheat oven to 375°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick.Using a 3-1/2- to 4-inch square cookie cutter and a 2- to 2-1/2-inch triangle-shape cookie cutter, cut dough into an equal number of squares and triangles. For each reindeer, place a square cutout on cookie sheet for body and overlap one corner of the square with a triangle cutout for head. To each reindeer, add 4 stick pretzels for legs and 2 small twisted pretzels for antlers, pressing pretzels into dough. Place reindeer cookies 1 inch apart on an ungreased cookie sheet.

  3. Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack, taking care not to break legs and antlers. Let cool.

To decorate:

  1. Spread bodies with glaze-consistency white Royal Icing. While icing is still wet, sprinkle with finely grated white chocolate and finely grated semisweet chocolate to resemble fur.

  2. For each hat, cut bottom off a large white gumdrop for a hatband and roll a small piece of white gumdrop into a ball for tassel. Use Royal Icing to attach each hatband and tassel to a large red gumdrop; let stand until icing is set. Use Royal Icing to attach each hat to a head and the side of one antler.

  3. Use icing to attach miniature semisweet chocolate pieces for eyes and a miniature black candy-coated chocolate piece for each nose.

Royal Icing

  1. 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.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.


Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Nutrition Facts (per serving)

74 Calories
4g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 74
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 15mg 5%
Sodium 49mg 2%
Total Carbohydrate 10g 4%
Total Sugars 4g
Protein 1g
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 11mg 0%
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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