Reindeer Corn Christmas Butter Cookies
A sweet buttery cookie is topped with white chocolate melts, sprinkles, and reindeer corn. Reindeer corn is a little like candy corn you find at Halloween, only in Christmas colors. This combination has just enough buttery goodness to balance out the sugar from the candy.
Do I Need to Chill the Dough?
When you are making these butter cookies, you will definitely need to chill the dough. Once the dough is made and before you roll out the cookies, chill the dough for 30 minutes. This makes sure they cook correctly.
How Should I Store Christmas Gooey Butter Cookies?
When you are ready to store these cookies, you want to keep them in an airtight container. A freezer bag that seals is another good option. The cookies will last for up to 5 days when stored properly on a counter, and up to 10 days in the refrigerator.
How to Gift a Christmas Butter Cookies Tin
When you want to give these cookies as a gift, you can use a cookie tin. I like to add pretty tissue paper at the bottom of the tin. This helps the tin to look pretty as well as cover the cookies in the tin. Add a few other holiday treats to the tin, and top it with a bow. This is a great way to gift something inexpensive, but thoughtful!
Ingredients you will need:
- Butter
- Sugar
- Vanilla
- Salt
- Flour
- Nonpareils Christmas mix
- White chocolate almond bark (melting chocolate)
- Reindeer corn
How to Make Christmas Butter Cookies
To make these cookies, you will add your butter and sugar into a mixing bowl and mix until creamed. Next, you will add in vanilla and mix well. Set this aside.
In a separate bowl, combine the flour and salt, then add the flour mixture into the butter mixture slowly. You will need to scrape down the bowl as you mix to make sure it incorporates well.
Once the dough is formed, you will wrap it in plastic wrap and refrigerate for at least 30 minutes.
After half an hour, preheat the oven to 350ºF.
Reindeer Corn Christmas Butter Cookies
Ingredients
- 3 sticks butter - softened
- 1 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3 1/2 cups flour
- Nonpareils Christmas mix
- 8 squares White chocolate almond bark melting chocolate (DIVIDED - SEE INSTRUCTIONS)
- 1 bag Reindeer corn
Instructions
- In the mixing bowl of a stand mixer, cream the butter and sugar, using the whisk attachment. Add the Vanilla, and mix well. In a separate bowl, combine the flour and salt, and stir well to blend. Add the flour mixture to the mixer, a little at a time, blending between additions, until all the flour has been added and the ingredients are well mixed. Scrape down the sides of the mixing bowl, and blend. Place the mixing bowl in the refrigerator for 30 minutes, to chill the dough.
- Line a cookie sheet with parchment paper, and roll the cookie dough into Tablespoon size balls, and place on the parchment paper. When the cookie sheet(s) is full, using your thumb, or knuckle, make an indentation in the center of the cookie balls, until all the cookies have an indented center. Bake at 350 degrees for 20 minutes, or until the cookies are light golden brown. Remove the cookies to a wire rack and allow them to cool completely.
- When cookies are cool, place the Nonpareils in a shallow dish, and set aside. Melt 4 squares of the white chocolate in a microwave safe bowl, and microwave on 20 second intervals, stirring well, until chocolate is completely melted. Dip the bottoms of the cookies in the chocolate, and immediately in to the Nonpareils, and place them on parchment paper to set. When all the cookies have been dipped, melt another 4 squares of the white chocolate in the microwave, (following the same directions as above) and fill the center of each cookie with white chocolate, and place three Reindeer corns on top of the white chocolate in the center of each cookie. Allow the cookies 1 to 2 hours for the chocolate to set (or harden) before moving them. Once the chocolate is set, then you can move the cookies to an airtight container for storage, or serve them. Enjoy!
Notes
Nutrition
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