Reindeer Sugar Cookie Bars

5 from 5 votes

These Reindeer Sugar Cookie Bars are made with mini pretzel twists, candy eyeballs, M&M's, and homemade buttercream frosting.

Prep Time10

Cook Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: christmas desserts, christmas treats, reindeer, rudolf, sugar cookies

Servings: slices

Calories: 440kcal

Author: Dana

Preheat the oven to 350ºF and spray a 9 inch cake pan with cooking spray and wipe down the bottom and sides with a paper towel.
Cut and insert a piece of parchment paper to fit the inside of the cake pan. This will ensure that the sugar cookie dough doesn't stick to the bottom of the pan.
In a bowl, combine the spooned & leveled all-purpose flour together with the baking powder, salt, and cornstarch.
In a large bowl, cream the unsalted butter until creamy and add the granulated sugar and beat until combined and the mixture is pale in color.
Using an egg separator, separate the egg white from the egg yolk of one egg.
Mix the whole egg and the egg yolk into the butter mixture and add in the vanilla extract as well.
Slowly blend the flour mixture into the wet ingredients just until all the ingredients are no longer dry.
Stir in the white chocolate chips and your Christmas sprinkles of choice.
Transfer the prepared dough to the lined cake pan and press down the cookie dough to spread it out evenly.
Bake for 28-30 minutes or until the tops and edges are golden brown.
Remove the cake and allow it to cool for 10 minutes before transferring it to a cooling rack to cool completely.

Cream the unsalted butter by beating it until it is smooth and creamy.
Beat in the powdered sugar until combined. It will be lumpy.
Add the milk and vanilla and beat until no longer lumpy and smooth. It should still be stiff to the touch.

To decorate these Reindeer Sugar Cookie Bars, fill a piping bag fitted with a star tip with the prepared buttercream frosting.
Pipe the frosting around the edge of the sugar cookie cake.
Cut the cake into 8 equal slices (or 9 if you want eight reindeer and one Rudolf!) or use a pie slicer to get even slices.
Using the leftover buttercream, carefully dab the buttercream onto the underside of the candy eyeballs and place them on the sugar cookie triangles.
Repeat the process with the M&M's.
Place two mini pretzel twists on each sugar cookie triangle on top of the buttercream frosting
to create the antlers.
Store in an air-tight container.

The recipe for the buttercream frosting has been cut in half as it doesn't take much to decorate around the edge of the cake.

Store in an airtight container for 3-4 days.