Snickerdoodle Reindeer


Snickerdoodle Reindeer

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    Ho, ho, ho—Santa will enjoy a plate full of these sweet snickerdoodle cookies with eggnog buttercream frosting awaiting for him on Christmas Eve.

    Recipe Tags

    Servings and Ingredients

    Serves 18
    3 c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee salt
    1 ¼ c. Hy-Vee unsalted butter, softened
    1 c. plus 2 Tbsp. Hy-Vee granulated sugar, divided
    2 tsp. Hy-Vee ground cinnamon, divided
    1 tsp. Hy-Vee vanilla extract
    1 Hy-Vee large egg
    Eggnog Frosting & Decorating
    2 ¼ c. Hy-Vee powdered sugar
    ½ c. Hy-Vee unsalted butter, softened
    ¼ c. Hy-Vee heavy whipping cream
    2 tbsp. Hy-Vee classic eggnog, divided
    ½ tsp. Hy-Vee ground nutmeg
    Wilton red Sparkle Gel for writing and accents, for decorating
    Wilton black Sparkle Gel for writing and accents, for decorating
    Over the Top Wispy White sanding sugar, for decorating

    Things To Grab

    • Flour sifter or fine wire-mesh strainer
    • Medium bowl
    • Electric mixer
    • Wooden spoon
    • Plastic wrap
    • Small shallow bowl
    • Rolling pin
    • Parchment paper
    • 2½-in.-round cookie cutter
    • Cookie sheets
    • Wire racks
    • Large mixing bowl
    • Small metal spatula
    • Airtight container


    1. For cookies, sift together flour, baking powder and salt in a medium bowl; set aside.

    2. Beat butter and 1 cup sugar together in a large bowl with an electric mixer on medium for 30 seconds. Add 1 tsp. cinnamon and vanilla; beat on low speed for 3 minutes, scraping side of bowl occasionally. Beat in egg until combined. Stir in flour mixture.

    3. Divide dough in half; wrap each with plastic wrap. Refrigerate for 30 to 60 minutes or until chilled. Meanwhile, stir together remaining 2 Tbsp. granulated sugar and 1 tsp. cinnamon in a small shallow bowl; set aside.

    4. Place oven rack in center of oven. Preheat oven to 350 degrees. Remove dough from refrigerator and roll each portion between 2 sheets of parchment paper to ¼-in. thickness. Cut each portion into 9 (2½-in.) rounds for a total of 18 rounds. Dip both sides of each dough round in sugar-cinnamon mixture; place 2½ in. apart on an ungreased cookie sheet.

    5. Bake for 8 to 10 minutes or until tops are firm to touch. Cool on cookie sheet for 5 to 7 minutes. Transfer to a wire racks; cool completely.

    6. For frosting, beat powdered sugar, butter, heavy cream, 2 Tbsp. eggnog and nutmeg in a large mixing bowl with an electric mixer on medium for 30 to 60 seconds or until combined. If necessary, beat in enough of remaining 1 Tbsp. eggnog for desired consistency.

    7. Spread frosting with a small metal spatula on cookies until frosting is smooth. Decorate cookies by adding antlers and eyes with black gel and noses with red gel. Store in an airtight container in the refrigerator up to 5 days.

    Nutrition facts


    360 Calories per serving
    1 cookie

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 60mg
    • Sodium: 65mg
    • Total Carbohydrates: 44g
    • Protein: 3g

    Daily Values

    Iron 6%
    Calcium 2%
    Vitamin D 0%
    Potassium 0%