Instructions

Bake the cookies

1. Whisk together flour, baking powder, and salt until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer, beat the butter and cream cheese together for 2 minutes on high speed until smooth and creamy, scraping the sides and bottom of the bowl as needed. Add sugar and beat on medium high speed until fluffy. Beat in the egg, vanilla, and almond extract.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Dough will be thick. Cover dough tightly with plastic wrap and chill for 1 hour and up to 3 days.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the 1/2 cup of granulated sugar into a bowl.
5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each. Roll each ball into granulated sugar then place on the baking sheets about 3 inches apart. Using the back of measuring cup or drinking glass, gently press down on each.
6. Bake the cookies for 13-15 minutes, or until very lightly browned on the edges. The baked cookies will look soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely before frosting.

Make the Frosting

1. In a large bowl using a hand-held or stand mixer, beat the butter on high speed for 2 minutes until light and fluffy. Add cocoa powder, vanilla and milk and mix until incorporated. Slowly add in powdered sugar until you reach your desired consistency. Add more milk to make thinner. Add more powdered sugar to make it thicker.

Decorate your Reindeer sugar cookies

1. Frost your cookies with a large dollop of chocolate frosting. Place a Nilla wafer slightly off center and gently press into the frosting. This will be the "snout". Add two mini pretzels above for the "antlers". Use a little dab of frosting to affix the candy eyes and M&M nose.