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.
Servings: 9
Calories: 509kcal
Equipment
- Large mixing bowls
- Mixer
- Cookie cutter 2” round
- Baking sheet
- Parchment paper
- Piping bag and round tip
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
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