When it comes to Christmas cookies, they have to be cute. Of course, they also have to be tasty enough to tempt Santa himself, but they reeeeeaaally have to be cute. That's practically the whole point of Christmas cookies.
Unfortunately, cranking those suckers out is easier said than done. Particularly if creating those cute cookies include making dough from scratch, rolling it out to the perfect thickness and generally making sure the snowflake and Christmas tree-shaped scraps turn into non-burned cookies that still resemble snowflakes and Christmas trees. And don't even get me started on the decorating process! That's why I love these adorable Reindeer Cookies from Pillsbury. They're super-easy (you can use refrigerated rolls of dough!), there's no frosting involved ... even the shapes are tough to mess up! Guaranteed cute, and the kids can help.
1 roll (30 oz.) Pillsbury® refrigerated gingerbread cookies
120 small pretzel twists
120 semisweet chocolate chips (about 1/2 cup)
30 candied cherries, cut in half, red gumdrops, or red M&Ms
- Heat oven to 350°F. Divide dough in half; refrigerate one half until needed. With hands, shape one half of cookie dough into 7 1/2-inch-long triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
- With thin sharp knife, cut dough into 30 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
- Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Repeat with remaining half of dough. Store between sheets of waxed paper in tightly covered container.
Image via Missy Compeau Bonaguide