Description
These Reindeer Animal Cookies are a holiday twist on classic frosted animal cookies. The crisp, honey-sweetened cut-out cookies are spiced with cinnamon and a bright, tart hint of sumac, then dipped in white chocolate and topped with white sprinkles, with a red sprinkle for Rudolph’s nose. They’re perfect for holiday cookie boxes, cookie exchanges, and decorating with kids, and the dough can be made ahead and frozen. No reindeer cutter? Try stars, trees, snowflakes, or any holiday shape.
Ingredients
REINDEER ANIMAL COOKIES
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground sumac (or substitute lemon zest)
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
WHITE CHOCOLATE COATING
- 12 ounces white chocolate melting wafers or baking bar, roughly chopped
- 2 tablespoons white sprinkles
- 1 teaspoon red sprinkles for Rudolph noses (optional)
Instructions
Make the Reindeer Animal Cookies
- In a medium bowl, sift together the flour, baking powder, cinnamon, sumac, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and honey on high speed for 4 to 5 minutes, scraping down the bowl occasionally, until light and fluffy.
- Add the egg and the vanilla and almond extracts and mix for about 1 minute, scraping down the bowl as needed.
- With the mixer on low, add the dry ingredients and mix just until the flour is absorbed.
- Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months.
- Let the dough sit at room temperature for 10 minutes. On a lightly floured surface, dust the top of the dough with flour and roll it to ⅛ to ¼ inch thick.
- Cut out as many reindeer as you can, then re-roll the scraps and cut again until you've used all the dough. Place the cookies close together on a parchment-lined baking sheet and freeze for at least 20 minutes. This keeps them from spreading and helps them hold their sharp edges.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Arrange the chilled cookies on the sheets 1 inch apart.
- Bake for 10 to 15 minutes, depending on size, until the edges just start to turn golden. Transfer to wire racks and let cool completely.
Dip and Decorate
- While the cookies cool, line 3 baking sheets with parchment paper, or set out wire racks.
- Melt the white chocolate in a double boiler or a heatproof bowl set over barely simmering water, stirring occasionally until smooth.
- Working one at a time, dip the top of each cookie into the melted chocolate. Let the excess drip off, then set the cookie chocolate side up on the prepared sheet or rack. While the chocolate is still tacky, add the white sprinkles and a red sprinkle nose. Repeat with the rest of the cookies.
- Let the chocolate set for at least 2-3 hours. It will turn a matte white once it's set.
Notes
Make ahead: Mix the dough, then roll and cut the cookies. Freeze them on lined baking sheets until firm, then transfer them to freezer-safe bags. They'll keep for up to 3 months. Bake straight from frozen, adding a minute or two to the bake time.
Microwave method: Place the white chocolate in a microwave-safe bowl and heat on medium power in 30-second bursts, stirring well after each one. If your microwave doesn't have power levels, use full power in 15-second bursts instead. Stop when the chocolate is mostly melted, then keep stirring until the last pieces melt and it's smooth. White chocolate scorches easily, so go slow and don't overheat it.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking