Outline and fill your reindeer:
While the brown royal icing is still wet, add a thin line of white royal icing to highlight to lighter areas of the reindeer fur:
For the double reindeer cookies, I took two reindeer cookies (before baking them) and placed the reindeer cookie cutter somewhere over the center of the 1st reindeer cookie and pressed. Remove the portion in the center of the cookie cutter and then butt the 2nd reindeer up to the body of the 1st cookie. Don't forget to add the tail back to the 1st cookie. Bake.
Line and fill one reindeer. Wait a few minutes for the icing to set and then line & fill the second reindeer. I placed black sugar pearls for the eyes and a black sprinkle for the nose. Rudolph, of course, got a big red candy for his nose.
I used frosting (rather than royal icing) to pipe the antlers for a little extra texture:
For the sleigh, pipe the outline of the sleigh & fill with red royal icing, While the icing is still wet, sprinkle red sanding sugar. Pipe a silver base to the sleigh and sprinkle with silver sanding sugar. Remove excess sanding sugar.
"Now, dash away! dash away! dash away, all!"
Coming in for landing on the rooftop of our gingerbread houses this year...