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Make a sweet festive treat using Red Vines California Collection! The reindeer sugar cookies are sure to be a hit at any holiday party.

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.

Make a sweet festive treat using Red Vines California Collection! The reindeer sugar cookies are sure to be a hit at any holiday party.


INGREDIENTS

1 package slice and bake sugar cookies

½ cup chocolate frosting

½ cup vanilla frosting

8 black licorice twists from Red Vines California Collection

32 candy eyeballs

16 red bites from Red Vines California Collection

Black icing (optional)


DIRECTIONS

Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

When the cookies have cooled, spread a spoonful of frosting on top of each one. Press two antlers onto the top of each cookie, followed by two candy eyeballs and a red licorice bite for the nose. If you’d like, use black icing to draw mouths beneath the noses.

Enjoy!


SHOP CALIFORNIA COLLECTION


INGREDIENTS

1 package slice and bake sugar cookies

½ cup chocolate frosting

½ cup vanilla frosting

8 black licorice twists from Red Vines California Collection

32 candy eyeballs

16 red bites from Red Vines California Collection

Black icing (optional)


DIRECTIONS

Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

When the cookies have cooled, spread a spoonful of frosting on top of each one. Press two antlers onto the top of each cookie, followed by two candy eyeballs and a red licorice bite for the nose. If you’d like, use black icing to draw mouths beneath the noses.


SHOP RED VINES BLACK LICORICE