Bee Hive Blog

Thursday, December 13, 2012

Reindeer Honey Sugar Cookie


It wouldn’t be the holiday season without decadent sugar cookies! This delicious recipe uses 1/3 cup of Sue Bee Honey to give these cookies a boost of flavor. For a fun twist, turn a jingle bell cookie cutter upside down and top it with our Reindeer Glaze, pretzels and chocolate candies to give it the reindeer effect shown above. It’s sure to be a hit at your next cookie exchange!


  • 1/3 cup Sue Bee Honey
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt


  • Preheat oven to 300 F. Line baking sheets with parchment paper.
  • In a mixing bowl combine flour, soda and salt.
  • Cream together the butter and sugar. Add the Sue Bee Honey and cream well.
  • Slowly add the flour mixture and mix until just incorporated. Finish by hand if needed. Do not overmix the dough.
  • Roll out dough on floured surface. Use a "bell" shaped cookie cutter (upside down) to cut out reindeer shapes.
  • Place cut-outs on baking sheet. Place sheet in fridge and chill for 10 minutes.
  • Once chilled, place in oven and bake 12-15 minutes or until golden.
  • Allow to cool on baking sheet for 5 minutes before transferring to rack to cool completely.
  • See decorating details below.

Reindeer Glaze


  • 2 cups powdered sugar
  • 1/2 cup evaporated milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon almond flavoring


Mix together until desired consistency is reached.

Decorating Details

  • Colored candies for nose and eyes
  • Mini pretzels for antlers


  1. Dip face of cookie into glaze and place on a drying rack.
  2. Position pretzels as antlers and add candy for eyes and nose.
  3. Let glaze dry and harden, giving the surface of the cookie a slight sheen.
  4. Once dry, the candy and pretzel decorations will stay in place.