• Preheat your oven to 350 F / 180 C and line your baking sheet with parchment paper and keep aside.
• In a large bowl, sift the dry ingredients – flour and salt together; mix, and keep aside.
• In a stand mixer (you can also use the hand mixer for this), add in the butter and sugar and beat it at medium speed, scraping down the sides for at least 2-3 min or until the mixture is creamy.
• Add the eggs and vanilla extract and beat until everything is incorporated well.
• Add the flour mixture to the butter mixture in batches and mix till the dough is formed.
• Flatten the dough to form a disc, wrap it with plastic wrap, and refrigerate for at least an hour.
• Once chilled, on a floured surface roll out the dough to 1/4-inch thickness and cut out shapes using a round cookie cutter to cut (3 inches). Keep half of the cookies as it is, and for the other half, cut out a smaller circle at the bottom part of the cookie using a 1-inch cookie cutter. *I have affiliate links above for these cookie cutters if you need them.
• Place the cutouts carefully on the prepared baking sheet and bake for at least 12-13 min in a preheated oven until the edges are golden brown just slightly.
• Let the cookies cool for a few minutes in the baking tray before transferring them to a wire rack to cool completely.

ROYAL ICING:

• Pour the egg white into a stand mixer fitted with a whip attachment and beat on high till it foams up (you can also use a hand mixer).
• Add powdered sugar in batches and mix on low speed until sugar is incorporated and the mixture looks shiny.
• Turn the speed up to high and mix till the mixture becomes thick and starts to hold peaks.
• Divide the icing into two parts and tint them with red and black gel food colors, respectively.
• Put both the icing in different icing bags.

ASSEMBLING:

• Apply a thick layer of Biscoff spread on one side of the cookies without cutouts. Put all the cookies with a cutout on a surface and dust the tops with some powdered sugar. Place the cutout cookies on top of the cookies with Biscoff spread and press gently.
• Using the black frosting, make the eyes and antlers of the reindeer, and use the red frosting to make its nose!
• Let the icing set completely. Seve and Enjoy! Merry Christmas!!