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Hershey’s™ Kisses™ Reindeer Sugar Cookies
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Prep Time:
1 hour
Total Time:
2 hours 15 minutes
Festive reindeer cookies that are sure to steal the show on your holiday table.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 40 Betty Crocker™ Candy Shop candy eyeballs
  • 20 Hershey’s™ Kisses™ brand milk chocolates, unwrapped
  • 1 tube (3.5 oz) sparkle gel icing (red, green or white), if desired
  • Betty Crocker™ Jingle Mix nonpareils, if desired
Instructions:
  • Preheat oven to 375°F. Combine cookie mix, flour, butter, and egg in a large bowl until a soft dough forms. Divide dough in half and shape into flattened squares. Wrap each square in plastic wrap and refrigerate for about 15 minutes until firm but pliable.
  • Remove half of the dough from the fridge and unwrap it. Roll it out on a floured work surface to 1/4-inch thickness, then use a 4-inch gingerbread boy cookie cutter to cut out shapes. Place the cutouts on an ungreased baking sheet, spacing them 2 inches apart. Bake for 6 to 8 minutes until lightly golden on the edges. Allow them to cool for 2 minutes before transferring to a rack. Let them cool completely for about 30 minutes. Repeat with the remaining dough, incorporating any leftover pieces into the mix for rerolling.
  • Arrange each cookie so the head is pointing downward to resemble a reindeer face. Use a knife to lightly spread just under 2 teaspoons of frosting over the cookie. Press on 2 candy eyeballs and 1 milk chocolate for the nose. Create antlers using gel icing and add candy sprinkles for extra flair. Allow the decorations to set before serving.

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