In a medium-sized bowl, cream together 1 cup softened butter, 1/2 cup white sugar, and 1 tsp. vanilla extract. Beat with a hand mixer for about 4 minutes until light and fluffy.

Crack in 1 large egg and continue beating. Add in 2 1/4 cups all-purpose flour and 1/2 tsp. salt, and beat until it forms a soft dough.

Divide the dough into two disks and wrap them in plastic wrap. Chill the disks in the fridge for 2 hours.

After chilling, roll the dough out to 1/4 inch thick. Use a 3-inch round cookie cutter to cut out cookies and place them on a baking sheet lined with parchment paper.

Bake in a preheated oven at 350°F (175°C) for 7-8 minutes until lightly golden.

Let them cool for about 5 minutes on the baking sheet before transferring to a wire rack.

Decorate cookies by piping two small eyes with black royal icing and drawing antlers.

Pipe a tiny dot below the eyes and place a mini red M&M as Rudolph’s nose. Let the icing harden completely before serving.