These reindeer cookies are chocolate cookies decorated like reindeer! They are double chocolate chip cookies topped with chocolate cream cheese frosting. Making these fun reindeer cookies is the perfect activity for keeping little hands busy!
These cute reindeer cookies are a fun way to celebrate Christmas time and get a delicious cookie at the same time! They are so much fun to make and make your whole family happy. They are also the cutest cookie for a cookie swap this holiday season.
For more cookie recipes, try Snowman Cookies, Grinch Cookies, and Chocolate Cherry Cookies.
Jump to:
- Why This Rudolph Cookies Recipe Works
- Ingredient Notes for Adorable Reindeer Cookies
- Ingredient Substitutions
- Step By Step Instructions - Double Chocolate Chip Cookies
- Step By Step Instructions - Chocolate Cream Cheese Frosting
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Rudolph Cookies Recipe Works
- Festive cookies- These little reindeer cookies are the cutest Christmas cookies to celebrate the best time of the year!
- Easy recipe- These easy reindeer cookies are super simple to make. Even kids can help spread the chocolate frosting and place mini pretzel twists and red candy noses to decorate them.
- Delicious cookies- The best part is that these cookies taste great! They may be a cute reindeer shape, but they need to be delicious if they are going to bring holiday cheer!
Ingredient Notes for Adorable Reindeer Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Take this out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Chocolate chips- I used semi-sweet chocolate chips. I do not recommend milk chocolate chips as they will be too sweet.
- Red M&M- These can be replaced by any similar red candy you prefer, such as Red Hots.
- Pretzels- These use the regular sized twist pretzels. Any appropriate sized twist pretzels should work.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Double Chocolate Chip Cookies
Here is how to make and bake the double chocolate chip cookies for the reindeer cookies.
STEP 1: Dry ingredients. Mix the flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside.
STEP 2: Beat butter and sugars. Use a separate bowl and a mixer to beat the butter, brown sugar, and sugar on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract, egg, and egg yolk to the butter mixture. Beat it on medium speed until combined. Make sure to scrape the sides of the bowl with a rubber spatula.
STEP 4: Combine. Add the dry ingredients and mix them in on low speed until just combined. Add in the chocolate chips.
This should make a thick dough.
STEP 5: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
STEP 6: Scoop. Use a large cookie scoop (2TBSP or 2oz) to scoop the cookie dough. Place 6 cookie dough balls per baking sheet.
STEP 7: Bake. Bake 1 sheet at a time for 13-15 minutes.
STEP 8: Cool. Let the cookies cool on the hot pan for 10 minutes before transferring to a wire rack to cool completely.
Step By Step Instructions - Chocolate Cream Cheese Frosting
Here is how to make the chocolate cream cheese frosting for the reindeer cookies and how to decorate them.
STEP 1: Dry ingredients. Sift the powdered sugar and cocoa powder together in a medium bowl. Set it aside.
STEP 2: Beat butter and cream cheese. Use a mixer to beat the butter and cream cheese on high speed for 2 minutes.
STEP 3: Combine. Add half of the dry ingredients to the butter mixture and mix it in on low speed. Add the remaining dry ingredients and mix again.
STEP 4: Wet ingredients. Add the vanilla extract and salt. Mix it on high speed until you have creamy frosting.
STEP 5: Scoop icing. Use a cookie scoop to scoop frosting onto each cookie. Use an offset icing spatula to smooth the icing.
STEP 6: Decorate. Add the 2 candy eyes, 1 red M&M nose, and 1 pretzel cut in half for the antlers.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheets. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
FAQ
Yes, you can use a small cookie scoop (1TBSP or 1 oz) to scoop smaller cookies. They will require a shorter baking time.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Recipe Variations
- Peanut butter cookies- You can use these peanut butter chocolate chip cookies instead of the double chocolate chip cookies for peanut butter reindeer cookies.
- Chocolate antlers- For extra fun antlers you can use chocolate covered pretzels for the antlers.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Offset spatula: I use this to easily spread the frosting or fillings.
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store the reindeer cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating. I recommend only adding the pretzel antlers after thawing as they lose their texture after freezing.
Other Holiday Recipes To Try
Try these holiday recipes too!
- Gingerbread Cinnamon Rolls
- Christmas Reindeer Cupcakes
- Chocolate Peppermint Cookies
- Gingerbread Cheesecake
- Hot Cocoa Cookie Blossoms
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Reindeer Cookies
Ingredients
Double Chocolate Chip Cookies
- 2 cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 ½ cups Semi-sweet chocolate chips
Chocolate Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 4 oz Cream cheese room temperature
- 2 ¾ cups Powdered sugar sifted
- â…“ cup Unsweetened cocoa powder
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- Red M&M's for the nose
- Candy eyes
- 15 regular sized pretzels for the antlers. Cut in half.
Instructions
Double Chocolate Chip Cookies
- In a medium bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.2 cups All-purpose flour, ½ cup Unsweetened cocoa powder, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes.1 cup Unsalted butter, ½ cup White granulated sugar, 1 cup Brown sugar
- Add in the vanilla, egg, and egg yolk. Beat on medium speed until combined. Make sure to scrape the sides of the bowl using a rubber spatula.1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips. This will be a thick dough.1 ½ cups Semi-sweet chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes before scooping.
- Using a large cookie scoop (2 oz or 2 Tablespoons) to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes. Let the cookies sit on the hot pan before transferring to a cooling rack. Cool the cookies completely before decorating.
Chocolate Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar and cocoa powder together. Set aside.2 ¾ cups Powdered sugar, ⅓ cup Unsweetened cocoa powder
- Using a mixer, beat the butter and cream cheese on high speed for 2 minutes.1 cup Unsalted butter, 4 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed until just combined. Repeat with the rest of the powdered sugar. Scrape the bowl.
- Add in the vanilla and salt and mix on high speed until creamy.1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
- Use a cookie scoop, to scoop the frosting on to each cookie. Use an offset icing spatula to smooth the icing on the cookie.
- Top with two candy eyes, 1 red M&M, and 1 pretzel cut in half for the antler.Red M&M's, 15 regular sized pretzels, Candy eyes
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