Easy Rudolph Cookies

Make these EASY Rudolph cookies using a circle cookie cutter and M&M candies! No fancy Christmas cookie cutters or decorating needed! Makes 12 round sugar cookies (~2.5" in diameter) and 2 cups of buttercream frosting.

Course Dessert

Cuisine Cookies

Keyword cut out sugar cookies, easy rudolph cookies, reindeer sugar cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 234kcal

Author Melissa Rose

Ingredients

Sugar Cookie Dough

¾ cup unsalted butter sotened
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract (nut allergy? you can substitute this with extra vanilla!)
1 teaspoon baking powder
½ teaspoon salt
2 cups all-purpose flour

Buttercream Frosting

1 cup unsalted butter softened
2 teaspoons vanilla extract
1 ½ teaspoons almond extract
¼ teaspoon salt
3 cups powdered sugar
Gel food coloring

Tools/Toppings:

M&M's candy
Mini pretzels
Circle cookie cutter 2.5-3" in diameter

Instructions

Preheat oven to 350℉.
In a large bowl, cream together unsalted butter (¾ cup, i.e. 1 ½ sticks) and granulated sugar (¾ cup) on medium speed for 20-30 seconds. Mix in egg (1 large), vanilla extract (2 teaspoons) and almond extract (1 teaspoon). Add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (2 cups) and mix until combined. Transfer to a flour-covered surface and use a rolling pin to roll dough ⅜" to ½" thick. Use a 2.5-3" circle cookie cutter or glass cup to cut out dough.
Bake at 350℉ for 8-10 minutes. Depending on size of your cookie cutter and thickness of dough, you may need to bake for a few extra minutes. Allow to cool before decorating.
To make frosting: In a large mixing bowl, add softened unsalted butter (1 cup, i.e. 2 sticks), vanilla extract (2 teaspoons), almond extract (1 ½ teaspoons), and salt (¼ teaspoon). Cream together on medium speed for 30 seconds, or until blended together. Mix in powdered sugar ½ cup at a time (3 cups total) until all is incorporated. Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy.
To make the brown frosting: add 4 drops of brown Wilton gel food coloring + 2 drops of Wilton yellow gel food coloring to the 2 cups of white frosting.
Spread or pipe frosting on top of cooled sugar cookies and decorate with M&M's & pretzels as shown in the photos above.
Store in airtight container for 2-3 days or freeze for later.

Notes

Substitutions for M&M's: You can also use chocolate chips or eyeball sprinkles to create the eyes! If you don’t have either of those, you can also dye a little bit of frosting black & red and pipe on the details (although this is definitely messier & more effort!).

Storing: store in an airtight container for 2-3 days.

Freezing: you can freeze these frosted rudolph cookies for up to 1 month in an airtight container. I suggest freezing them in one layer before stacking. After they’re frozen, you can place parchment paper in between each later to prevent them from sticking together.

Make Ahead: freeze the unfrosted cookies and then let them thaw to room temperature before decorating. This is a great option if you want to make them ahead for a cookie decorating party!

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