Easy Christmas Reindeer Cookies
These Easy Christmas Reindeer Cookies are so much fun! Use a cookie cutter you already have and make these cute Christmas cookies. The kids can even help!
I know this is a little last minute, but I just had so many new things to share this year… like the Cookie Dough Cheeseball and the Christmas Tree Cake Ice Cream. Also, my daughter and I have sold over 700 Hot Cocoa Bombs since Thanksgiving (with orders still rolling in) plus other Christmas cakes and treats.
It’s just been a busy, busy holiday season for this little home cake business. And while that has caused me to get behind on blog work, I’m so, so grateful for the work in these uncertain times.
Besides, baking, decorating, and making sweet things kept me from losing my mind in the last few months. And well… I needed that.
So, since it’s late as I write this, and I still have to get up and make petit fours for orders tomorrow… let’s get to the details!
Ingredients for Christmas Reindeer Cookies
- All-purpose flour
- Powdered sugar
- Butter
- Egg
- Vanilla extract
- Chocolate chips (not shown)
- Red sugar pearls (not shown)
Shop here:
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Once you have all your ingredients in place, it’s time to bake! But before we jump right in, I wanted to share a couple of details about the butter. I have listed unsalted butter in this recipe but I almost always use salted butter for my recipes.
I know this goes against what most trained pastry chefs will tell you to do and that’s fine – I understand. If you’re more comfortable using unsalted butter, go for it! Either will work in this recipe.
How to Soften Butter
Another factor in this recipe: it’s important to have softened butter to achieve the desired texture for these cookies. If you’re unsure how to do that, I wanted to give you a quick tip.
Cut the butter into small cubes and spread it out on a plate. Leave it at room temperature for approximately one hour before you’re ready to bake. Adjust the time if your room is abnormally cool or warm.
One last note for you. Making the dough in your Bosch Mixer or with a stand mixer is the easiest way and it saves time. But you can certainly make it by hand.
Y’all know I’m a diehard Bosch fan but I had an assistant shoot the pics for this recipe and she uses a stand mixer, so that’s why there’s no Bosch Mixer in these pics!
In the bowl of your mixer, fitted with cookie paddles or with the paddle attachment, mix the flour and powdered sugar to combine.
Add the softened butter to the dry mixture. Mix on low speed until no visible chunks of butter remain.
You want to achieve a sandy texture as you see here.
Next, add the vanilla extract and the egg. Mix on low speed. The dough should not come together completely into a ball.
Turn the dough out onto a clean surface and knead it together into a ball. Then wrap the dough in plastic wrap and place in the fridge for 1 hour or 15 min in the freezer.
You can also leave it overnight in the fridge. The following day, leave it at room temperature for 1 hour before starting.
Why let the dough rest in the fridge?
After making the dough, the texture is too soft to be rolled out immediately, especially if you make it by hand. It would be sticky, so the dough needs to firm up a little bit and the fridge or freezer will do that!
When you’re ready to roll out the cookies, preheat your oven to 350°F.
When the dough is chilled, roll it out to 1/ 8 inch (4 mm) thick. (Note: Roll out on a sheet of baking parchment to avoid adding too much flour. Adding too much flour can change the texture of the dough.)
I’m sure you figured this out by now, but here’s the fun thing… these reindeer cookies are actually made with a gingerbread man cookie cutter turned upside down to make reindeer.
Bake in a preheated oven to 350°F (180°C) for 12 minutes until lightly golden then transfer to a cooling rack to cool completely. They will firm up.
Time to decorate the Christmas Reindeer Cookies!
Place chocolate chips in a microwave proof bowl and microwave for 20 seconds at a time, stirring after each time. Once chocolate is looking almost melted, don’t microwave it again, just stir the chocolate until it is completely smooth.
Place melted chocolate into an icing bottle or piping bag to pipe the antlers, ears, and eyes. You can also use a small zip-top freezer bag and snip off the corner for piping.
Attach a red sugar pearl to the melted chocolate to form the nose.
Place the cookies in the fridge for 5 minutes to let the chocolate harden.
How long with the cookies last?
You can store in an airtight container for up to 1 week.
More adorable Christmas Cookies:
- Perfect Sugar Cookies
- The Ultimate Chocolate Chip M&M Cookies
- Mini Gingerbread Men
- Chewy Caramel Oatmeal Cookies (with Cookie Mix)
- Homemade Pecan Sandies
- Easy Red Velvet Peppermint Cookies
- Christmas Lights Cookies
- OREO Chocolate Balls
- Pecan Praline Cookies
- Snowflake Cookies (Sugar Cookies with Royal Icing)
Ready to make these Easy Christmas Reindeer Cookies? Here’s the printable for you:
Easy Christmas Reindeer Cookies
- Total Time: 37 minutes
- Yield: 15 1x
Description
These Easy Christmas Reindeer Cookies are delicious and buttery. Create these fun and easy reindeer with a popular cookie cutter.
Ingredients
Cookies:
2 cups (240 g) all purpose flour
1/2 cup (50 g) powdered sugar
1/3 cup (80 g) unsalted butter
1 large egg
1 tablespoon vanilla extract
Decoration:
1/2 cup (80 g) chocolate chips
Instructions
- In the bowl of your mixer, fitted with cookie paddles or with the paddle attachment, mix the flour and powdered sugar to combine.
- Add the softened butter to the dry mixture. Mix on low speed until no visible chunks of butter remain. You want to achieve a sandy texture.
- Next, add the vanilla extract and the egg. Mix on low speed. The dough should not come together completely into a ball.
- Turn the dough out onto a clean surface and knead it together into a ball. Then wrap the dough in plastic wrap and place in the fridge for 1 hour or 15 min in the freezer.
- Preheat the oven to 350°F (180°C)
- Now that the dough is chilled, roll it out to 1/ 8 inch (4 mm) thick. (Note: Roll out on a sheet of baking parchment to avoid adding too much flour. Adding too much flour can change the texture of the dough.)
- Use a gingerbread man cookie cutter upside down to make reindeer.
- Bake for 12 minutes until lightly golden then transfer to a cooling rack to cool completely. They will firm up.
Decorate:
- Place chocolate chips in a microwave proof bowl and microwave for 20 seconds at a time, stirring after each time. Once chocolate is looking almost melted, don’t microwave it again, just stir the chocolate until it is completely smooth.
- Place melted chocolate into an icing bottle or piping bag to pipe the antlers, ears, and eyes. You can also use a small zip-top freezer bag and snip off the corner for piping.
- Attach a red sugar pearl to the melted chocolate to form the nose.
- Place the cookies in the fridge for 5 minutes to let the chocolate harden.
- Enjoy!
Notes
- You can leave the dough overnight in the fridge. The following day, leave it at room temperature for 1 hour before starting.
- This recipe yielded 15 cookies for me, but this will vary depending on the size of your cookie cutter. Mine is 3.5 in x 2.5 in.
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
What is the quantity of flour and sugar to be used in this cookie recipe.
Got it! Thanks
The printable recipe with the ingredient amounts are towards the bottom of the post.