Funfetti Reindeer Cookies Recipe
Delicious vanilla cookie sandwiches shaped like Santa’s BFF, Rudolph!
Prep Time50 minutes mins
Cook Time10 minutes mins
Chill Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Desserts
Cuisine: Cookies
Keyword: reindeer cookies, reindeer sugar cookies
Servings: 9
Calories: 509kcal
Mixer
Cookie cutter
Baking sheet
Parchment paper
Pipping bag
Cookie cutter 2” round
Piping bag and round tip
For the funfetti sugar cookies:
- 4 cup all-purpose flour
- 1 cup white granulated sugar
- 1/2 cup powdered sugar
- 1 cup unsalted butter 2 sticks at room temperature
- 2 eggs
- 2 tsp bakery emulsion
- 1 dash sprinkles
For the buttercream filling:
- 1/2 cup unsalted butter 1 stick at room temperature
- 3 cup powdered sugar
- 2 tbsp heavy cream
- 2 tsp bakery emulsion
For decorating:
- 18 edible candy eyeballs
- Brown fondant for the antler
- Red fondant for the noses
- Edible red glitter optional for the noses
How to make the cookies --
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Mix until well combined on medium speed. Then, add the bakery emulsion.
Add your sifted flour, one cup at a time, to the wet ingredients. Mix until combined. After your dough begins to come together, gently fold in your sprinkles.
Divide the dough in half, shape and roll dough into round discs, wrap in plastic wrap, and chill for at least 1 hour.
Roll out the chilled dough to 1/4" thick on a floured surface and cut out 18 cookies using a cookie cutter. Re-roll any scraps if needed. You should be able to get enough cookies to make 9 sandwiches.
Line a baking sheet with parchment paper. Place your unbaked cutout cookies on the sheet, and chill in the fridge for another 30 minutes.
Preheat the oven to 350°F (180°C) and remove your chilled cookies out of the fridge.
Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely before assembling and decorating.
How to make the buttercream --
In a large mixing bowl, beat the softened butter until creamy and smooth using an electric mixer.
Gradually add the powdered sugar, while continuing to beat the mixture.
Pour in heavy cream and bakery emulsion. Continue beating the mixture on medium-high speed for 3-5 minutes until the buttercream becomes fluffy and light.
Place buttercream in your piping bag.
How to assembling the reindeer cookie sandwiches --
Roll out the brown fondant and cut reindeer shape antlers.
Roll out the red fondant. Sprinkle edible red glitter. Then, form small balls to serve as Rudolph's nose.
Spread a layer of buttercream on the bottom side of a cookie. Place a pair of antlers on top of the buttercream.
Sandwich the buttercream filling and antlers with another cookie.
Place edible eyeball candies on the reindeer's face, positioning them where you'd like the eyes. You can use a little bit of the buttercream for the candy eyes to adhere to the cookie.
Serving: 1g | Calories: 509kcal | Carbohydrates: 71g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 18mg | Potassium: 80mg | Fiber: 2g | Sugar: 29g | Vitamin A: 683IU | Calcium: 20mg | Iron: 3mg