Bake holiday magic with these Funfetti Reindeer Cookie Sandwiches. Soft vanilla sugar cookies, fluffy buttercream, adorable reindeer decorations come together for an easy and festive treat.

Funfetti Reindeer Cookie Sandwiches Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

If you’re looking for the cutest and most festive Christmas cookie recipe, these Funfetti Reindeer Cookie Sandwiches are about to become your new holiday tradition. They’re colorful, soft, buttery, and filled with fluffy buttercream. And all dressed up as adorable little reindeer. Whether you’re hosting a party, making a Christmas cookie platter, or leaving treats for Santa, these reindeer cookies deliver holiday magic in every bite.

The best part? They’re simple to decorate, irresistibly charming, and fun enough for kids to help assemble. These holiday cookie sandwiches start with a classic vanilla sugar cookie studded with sprinkles. Then, get sandwiched with buttercream and finished with fondant antlers, Rudolph noses, and candy googly eyes.

Serve them with a piping hot cup of hot cocoa and giant marshmallows for instant cheer.

funfetti reindeer cookies recipe with Cookie dough rolled out on a floured surface with a round cookie cutter.

Ingredients You’ll Need

For the sugar cookie dough and buttercream filling:

All-purpose flour: Sifted
Granulated sugar
Powdered sugar
Unsalted butter: Softened to room temperature. If it’s too cold, the frosting won’t whip properly. If it’s too soft, the buttercream may collapse inside the sandwich.
Large eggs
Bakery emulsion: Traditional sugar cookie recipes call for vanilla extract. But for this recipe, we opted for bakery emulsion for a lemon vanilla flavoring. That hint of citrus makes it extra delicious. However, if you prefer, you can substitute it for vanilla extract.
Rainbow sprinkles: We used large jimmies sprinkles since they hold their shape best. Make sure not to overmix the sprinkles. Stir gently to prevent the color from bleeding into the cookie dough.
Heavy cream

For decorating:

Edible candy eyeballs
Brown fondant: For antlers
Red fondant or icing: For tor Rudolph’s nose
Edible red glitter: Optional for extra holiday sparkle

How to Make Funfetti Reindeer Cookie Sandwiches

1 — Prepare the cookie dough:

Cream together softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the bakery emulsion or vanilla.
Gradually add sifted flour (one cup at a time) to the wet ingredients until a soft dough forms.
Fold in the sprinkles gently to avoid color bleeding.
Divide dough in half, shape into discs, wrap tightly, and chill for at least 1 hour.

2 — Roll and bake:

Roll chilled dough to about 1/4” thickness on a floured surface.
Use a round cookie cutter to cut 18 cookies (enough for 9 sandwiches). Re-roll any scraps if needed.
Place cut cookies on a parchment-lined baking sheet and chill again for 30 minutes.
Preheat oven to 350 °F (180 °C). Then, bake cookies for 10–12 minutes or until edges are lightly golden. Cool completely before assembling.

3 — Make the buttercream filling:

Beat softened butter in a large bowl until creamy and pale.
Gradually add powdered sugar.
Add heavy cream and bakery emulsion. Whip on medium-high speed until light and fluffy (about 3–5 min).
Transfer to a piping bag. If too thick, add milk. If too thin, add more powdered sugar.

4 — Assemble your reindeer:

Roll out brown fondant and cut antler shapes.
Roll out red fondant and, if desired, dust with edible red glitter. Shape small balls for Rudolph’s nose.
Pipe a layer of buttercream on the bottom cookie. Press antlers into the frosting.
Top with a second cookie to make a sandwich.
Add candy eyes and a red nose to form your reindeer face. You can use a little bit of the buttercream for the candy eyes to adhere to the cookie.

Recipe Tips & Variations

Fondant antlers can be made ahead: Cut them the night before and let them air-dry. They’ll be easier to handle and sturdier when pressing into the buttercream.
Chill the dough twice for perfect shape: The first chill helps the flour hydrate and firms up the dough, and the second chill (after cutting the cookies) keeps the cookies from spreading too much in the oven.
Let cookies cool completely before assembling: Warm cookies will melt the buttercream, causing the reindeer faces to slide.
Swap buttercream flavors: Substitute with Italian meringue buttercream. Try peppermint buttercream for a holiday twist, chocolate buttercream for richer flavor (a kid favorite), or cream cheese frosting if you want a tangier filling.
Use mini chocolate chips in a pinch: If you’re out of candy eyes, mini chocolate chips placed upside-down work surprisingly well for reindeer eyes.
Freeze undecorated cookies: Bake the cookies ahead, freeze them up to 1 month, and assemble/decorate the day you plan to serve.
Kid-friendly decorating tip: Pre-make antlers and noses, lay out a “reindeer decorating station,” and let kids design the faces. It’s a great holiday activity.
Holiday gifting: These reindeer sugar cookie sandwiches are perfect for holiday cookie trays or or packaged in a cookie box for gifting.

Funfetti reindeer cookie sandwiches with buttercream filling and fondant antlers displayed on a holiday plate

More Holiday Cookie Recipes to Try

If you love this Funfetti Reindeer Cookie recipe, here are some other festive treats that pair beautifully with it:

Christmas reindeer cookies made with funfetti sugar cookies, candy eyes, and red fondant Rudolph noses.

Print Recipe

5 from 2 votes

Funfetti Reindeer Cookies Recipe

These Funfetti Reindeer Cookie Sandwiches are an adorable and festive Christmas cookie idea! Soft funfetti sugar cookies filled with fluffy buttercream and decorated with candy eyes, fondant antlers, and red Rudolph noses.

Prep Time50

Cook Time10

Chill Time1 30

Total Time1 40

Course Desserts

Cuisine Cookies

Equipment

Large mixing bowls
Mixer
Cookie cutter 2” round
Baking sheet
Parchment paper
Piping bag and round tip

Servings: 9

Ingredients

For the sugar cookie dough:

4 cup all-purpose flour sifted
1 cup white granulated sugar
1 cup unsalted butter 2 sticks softened
½ cup powdered sugar
2 eggs
2 tsp bakery emulsion or vanilla extract
1 dash sprinkles

For the buttercream filling:

3 cup powdered sugar
½ cup unsalted butter 1 stick softened
2 tbsp heavy cream
2 tsp bakery emulsion

For the reindeer decorations:

18 edible candy eyeballs
Brown fondant for the antler
Red fondant for the noses
Edible red glitter optional for the noses

Instructions

How to make the cookies:

Cream together softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the bakery emulsion.
Gradually add sifted flour (one cup at a time) to the wet ingredients until a soft dough forms.
Fold in the sprinkles gently to avoid color bleeding.
Divide dough in half, shape into discs, wrap tightly, and chill for at least 1 hour.
Roll chilled dough to about 1/4” thickness on a floured surface.
Use a round cookie cutter to cut 18 cookies (enough for 9 sandwiches). Re-roll any scraps if needed.
Place cut cookies on a parchment-lined baking sheet and chill again for 30 minutes.
Bake cookies at 350 °F (180 °C) for 10–12 minutes or until edges are lightly golden. Cool completely before assembling.

How to make the buttercream:

Beat softened butter until creamy and pale.
Gradually add powdered sugar.
Add heavy cream and bakery emulsion.
Whip on medium-high speed until light and fluffy (about 3–5 min).
Transfer to a piping bag. If too thick, add milk. If too thin, add more powdered sugar.

How to assemble the reindeer cookie sandwiches:

Roll out brown fondant and cut antler shapes.
Roll out red fondant and, if desired, dust with edible red glitter. Shape small balls for Rudolph’s nose.
Pipe a layer of buttercream on the bottom cookie.
Press antlers into the frosting.
Top with a second cookie to make a sandwich.
Add candy eyes and a red nose to form your reindeer face. You can use a little bit of the buttercream for the candy eyes to adhere to the cookie.

Nutrition

Calories: 509kcal

KEYWORD: christmas cookies, reindeer cookies, reindeer sugar cookies, rudolph cookies

Tried this recipe? Share your Reindeer Cookies with us on Instagram, using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!