Rudolph Reindeer Cookies (+Video)

Reindeer Cookies are the perfect cookies for Santa or for all your little elves. Everyone loves these. Peanut Butter and Chocolate goodness!

CHRISTMAS REINDEER COOKIES

I will be the first to tell you that I am not the most gifted baker in the world. I don't do much in the way of cake decorating or fancy cookies or desserts. Mainly because I lack that particular talent and much of it truly is a skill that requires a lot of patience. All of which I am lacking. But I love when I see sweet ideas like this one. It takes a well-loved cookie recipe and adds sweet little touches to it to make it special.

Basically, you use your favorite peanut butter cookie recipe. And then you add pretzels for the antlers, and M&M's and chocolate chips for the eyes and nose. I did decide to use chocolate covered pretzels for my reindeer antlers but the design is totally up to you. My son went wild over these cookies. He just loved them and we made a bunch so he could take some into his class too. We are fortunate here in that our schools still let us take homemade goodies in.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• shortening
• light brown sugar
• peanut butter
• milk
• vanilla extract
• large egg
• all-purpose flour
• baking soda
• salt
• mini pretzel twists (plain or chocolate covered)
• M&M's
• chocolate chips

HOW TO MAKE REINDEER COOKIES:

Preheat oven to 375F degrees. Spray baking sheets with nonstick cooking spray. In your mixing bowl, combine shortening, brown sugar, peanut butter, milk and vanilla.

Beat at medium speed until smooth and well-blended. Add in egg and mix well.

 In a separate bowl, combine flour with baking soda and salt. Using a fork, stir well.

Slowly begin adding the flour mixture to the peanut butter mixture. Only adding a little at a time as you mix it to make sure flour doesn't fly everywhere. Don't overmix, just stir until combined.

Form dough into 1-inch balls. I like to use this little cookie scooper. It helps me get all the cookies the same size.

Then I take each cookie dough ball and roll it around in my hands so that it's a bit more uniform and smooth.

Then, to make the reindeer face, you are going to pinch the bottom half of the cookie.

 Then smush it a bit with your hand.

 They should look like this.

Bake cookies (one sheet at a time) for about 8 minutes. While the cookies are baking, start getting all your embellishments organized. As soon as the cookies come out, you are going to be working kinda fast.

Once cookies are finished, while still warm, start adding the noses. Alex wanted them all to be Rudolph so we used all red.

Then add the eyes (chocolate chips) fairly close to the nose. I used chocolate chips for the eyes. You could use mini chocolate chips or you could just use the brown M&M's too.

Finally, add the antlers (pretzels). This part can be just a bit tricky because those antlers are heavy. So it's important that you don't put them too far to the edge of the cookie. They need to be solidly on the cookie, near the eyes, and gently apply a bit of pressure to make sure they stay in place.

The cookies need time to cool completely before you move them. The chocolate will set up and then stick to the cookie. Then you'll be able to move them and store them at that point. Feel free to use other colors for the noses. I think red is our favorite though. Aren't they adorable? Such a fun cookie that would be a hit at any holiday party.

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CHRISTMAS REINDEER COOKIES

Reindeer Cookies are the perfect cookies for Santa or for all your little elves. Everyone loves these. Peanut Butter and Chocolate goodness!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Reindeer Christmas Cookies, Reindeer Cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Servings: 24

Calories: 167kcal

Author: Brandie @ The Country Cook

Ingredients

• ½ cup shortening (Crisco)
• 1 ¼ cup light brown sugar packed
• ¾ cup peanut butter
• 3 tablespoon milk
• 1 tablespoon vanilla
• 1 egg
• 1 ¾ cup all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon table salt
• mini pretzel twists plain or chocolate covered
• M&M chocolate candy
• chocolate chips

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Instructions

• Preheat oven to 375F degrees. Spray baking sheets with nonstick cooking spray.
• In a separate bowl, combine flour with baking soda and salt. Using a fork, stir well.
• In the bowl of a stand mixer or a large mixing bowl, combine shortening, brown sugar, peanut butter, milk and vanilla. Beat at medium speed until smooth and well-blended.
• Add in egg and mix well.
• Slowly begin adding the flour mixture to the peanut butter mixture. Only adding a little at a time as you mix it to make sure flour doesn't fly everywhere. Don't overmix, just stir until combined.
• Form dough into 1-inch balls and place on cookie sheet about 2 inches apart. I find this easiest with a spring loaded cookie scoop.
• Then, to make the reindeer face, pinch the bottom half of the cookie. Then smush it down a bit with your hand.
• Bake cookies (one sheet at a time) for about 8 minutes.
• While the cookies are baking, start getting all your embellishments organized. As soon as the cookies come out, you are going to be working kinda fast.
• Once cookies are finished, while still warm, start adding the noses. Then add the eyes (chocolate chips) fairly close to the nose. Then add the antlers (pretzels).
• This part can be just a bit tricky because those antlers are heavy. So it's important that you don't put them too far to the edge of the cookie. They need to be solidly on the cookie, near the eyes, and gently apply a bit of pressure to make sure they stay in place.
• Allow cookies to finish cooling.

Video

Notes

• If you are using a stand mixer, you always have to remember to scrape down the sides of your bowl to make sure everything gets incorporated.
• The cookies need time to cool completely before you move them. The chocolate will set up and then stick to the cookie. Then you'll be able to move them and store them at that point.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 156mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Calcium: 17mg | Iron: 1mg

Nutritional Disclaimer

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Originally Published: December 2012
Updated and republished: November 2020