Hershey’s™ Kisses™ Reindeer Sugar Cookies

• Baking & Spices

  • 1 container Betty crocker chocolate frosting, Rich & Creamy
  • 1 Flour
  • 20 Hershey's kisses brand milk chocolates
  • 1 Holiday candy sprinkles, Assorted red
  • 1 tube Sparkle gel icing, red

• Desserts

  • 40 Candy eyeballs

• Other

  • 1 Pouch (17.5 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Flour, butter and egg called for on sugar cookie mix pouch for cutout cookies
• 1 container (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
• 40 candy eyeballs
• 20 Hershey’s™ Kisses™ brand milk chocolates, unwrapped
• 1 tube (3.5 oz) sparkle gel icing (red, green or white), if desired
• Assorted holiday candy sprinkles (red, green or white), if desired

Directions

• 1 Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough in half; shape into flattened squares. Wrap each flattened square in plastic wrap; refrigerate about 15 minutes or until dough is firm and cold, yet pliable.
• 2 Take out one half of dough from refrigerator, and unwrap. On work surface sprinkled generously with flour, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread boy cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 6 to 8 minutes or until edges are lightly golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat steps with second half of dough, adding leftover pieces into the mix to reroll.
• 3 Turn each cookie so head is pointed down to look like a reindeer face. Using knife, spread slightly less than 2 teaspoons frosting over cookie. Attach 2 candy eyeballs and 1 milk chocolate for nose. Decorate with gel icing to look like antlers on each cookie. Sprinkle with candy sprinkles. Let stand until set.

Nutrition