Cookies and Christmas go hand in hand and this tasty Christmas cookie recipe is the perfect choice to bake up. Store-bought candy eyes and a candy nose give Rudolph instant personality. You can also skip a step and just use pretzel sticks for the antlers instead of the candy melts.
Circle cookie cutter (from 2 to 3-inches in diameter)
Brown food coloring
2 disposable decorating bags
1 decorating tip, size “5”
White candy melts
Red candy melts
Note: For food coloring, I suggest Americolor Chocolate Brown Soft Gel Paste, available online or in specialty cake decorating stores. Find the decorating bags, coupler, tip, candy melts, candy eyes and cookie sticks in the craft store.
Bake Your Cookie Pops:
Roll out chilled cookie dough, cut out circles, insert cookie sticks, and bake according to the recipe. Let cool.
Prepare Your Icing:
Prepare royal icing and tint brown. Prepare a decorating bag with coupler and size “5” tip. Fill with the icing and close tightly with a rubber band
Make Your Antlers:
Line a baking tray with wax paper. Fill a disposable decorating bag with about ½ cup of white candy melts. Melt the candy melts in the decorating bag in the microwave according to the package directions, massaging the bag occasionally, until the candy melts are melted. Snip about 1/4-inch from the tip of the bag. Pipe “Y” shapes for antlers on the wax paper. Don’t pipe the antlers too big, or they will be unstable on the cookie. They should be about 1 to 1 1/4 inch long. Let set about 30 minutes.
Decorate Your Background:
Work with one cookie at a time. Pipe a circle with the brown icing and let set about 15 minutes.
Pipe brown icing back and forth to fill the circle completely, and immediately move on to step 5.
Immediately stick two candy antlers, two candy eyes and a red candy melt on the cookie. Let the cookies dry well, preferably overnight.