If you’re searching for the perfect Yuletide treat that’s equal parts adorable and delicious, look no further than these Reindeer Cookies. With a soft, spiced molasses base and whimsical decorations featuring pretzel antlers and candy noses, these cookies are a guaranteed way to spread cheer to kids and adults alike. Whether you’re hosting a holiday party, baking with little ones, or preparing edible gifts for friends, Reindeer Cookies deliver festive fun and unforgettable flavor in every bite.
Ingredients You’ll Need
The ingredient list for Reindeer Cookies is straightforward and full of pantry staples. Each component brings something special, from ginger and cinnamon warmth to that signature soft, chewy middle. Be sure to gather these essentials for the best results!
- All-purpose flour: Forms the backbone of the dough and gives structure to the cookies.
- Baking powder: Ensures your cookies bake up light and slightly puffy.
- Baking soda: Adds a bit of extra lift and helps the cookies brown beautifully.
- Salt: Just a pinch pulls all the flavors into focus and cuts the sweetness.
- Unsalted butter (softened): Lends richness and that irresistible tender crumb.
- Granulated sugar: Sweetens the dough and helps create a crisp edge.
- Large egg: Binds the dough while adding a bit of chewiness.
- Vanilla extract: Enhances every sweet, spicy bite with cozy aroma.
- Ground cinnamon: Brings warmth and subtle holiday spice.
- Ground ginger: Adds a little zing and classic cookie flavor.
- Molasses: The deep, dark heart of the cookie, giving moisture and authentic holiday taste.
- Mini pretzels (for antlers): Instantly transform each cookie into a reindeer with salty crunch.
- Red M&M’s (for noses): Pop on a bright “Rudolph” nose for festive fun.
- Royal icing (or regular white icing): Sets the stage for decorating and adds a sweet finishing touch.
- Chocolate chips (for eyes): The easiest way to add expression and whimsy to your reindeer faces.
How to Make Reindeer Cookies
Step 1: Preheat and Prep
Kick things off by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Getting these all nicely blended ensures your Reindeer Cookies have a balanced flavor in every bite and prevents lumps in your dough.
Step 3: Cream the Butter and Sugar
Grab a large mixing bowl and beat together the softened butter and granulated sugar until the mixture is creamy and fluffy, about 2-3 minutes. This step isn’t just about mixing; it’s where you develop the cookie’s tender texture. Then, blend in the egg, vanilla extract, and that luscious molasses until everything’s smooth and glossy.
Step 4: Combine the Wet and Dry
Gradually add your dry flour mixture to the wet ingredients, stirring until just combined. Try not to overmix; you just want everything to come together for a soft, scoopable dough. The dough will smell heavenly at this point—think spicy gingerbread magic!
Step 5: Shape the Cookies
Roll the dough into 1-inch balls—they’ll seem small, but they spread a bit while baking. Place them on your lined baking sheet about 2 inches apart, then lightly flatten each ball with your hand or the bottom of a glass. The little rounds are the canvas for your Reindeer Cookies’ faces.
Step 6: Bake and Cool
Slide the tray into the oven and bake for 8-10 minutes. You’re looking for lightly golden edges and a soft center. Let the cookies cool on the sheet for 5 minutes—this helps them set up—then transfer them to a wire rack to finish cooling. Resist the urge to decorate before they’re completely cool so your icing doesn’t melt!
Step 7: Decorate with Holiday Cheer
Once cooled, it’s time for the real fun: decorating. Pipe or spread a layer of royal or white icing over each cookie to create a smooth reindeer face. Attach two mini pretzels at the top for antlers (a little icing glue helps), press in a red M&M for that iconic Rudolph nose, and use two chocolate chips for the eyes. Each Reindeer Cookie is unique and oh-so-cute!
Step 8: Let the Icing Set
Patience, just for a few minutes—allow the decorated cookies to sit for about 10-15 minutes for the icing to set. Now, your adorable Reindeer Cookies are ready to brighten a snack platter or wrap up as sweet gifts!
How to Serve Reindeer Cookies
Garnishes
For an extra festive flourish, add a sprinkle of edible glitter or sanding sugar on top of the icing before it dries. A light dusting of powdered sugar can look like frosty snow when serving your Reindeer Cookies, giving them true winter wonderland vibes.
Side Dishes
Nothing pairs better with Reindeer Cookies than a mug of hot cocoa or cold milk. If you’re hosting, pile the cookies onto a platter alongside fresh fruit slices, candies, or even a bowl of soft vanilla ice cream for a truly indulgent dessert spread.
Creative Ways to Present
Arranging Reindeer Cookies in a circle on a large platter makes for a show-stopping centerpiece. Or, place each cookie in a festive cupcake liner for easy gifting. You can also tuck them into cellophane bags tied with ribbons or create cookie decorating kits with plain cookies and toppings for family fun.
Make Ahead and Storage
Storing Leftovers
Keep leftover Reindeer Cookies fresh by layering them between sheets of parchment in an airtight container. They’ll stay soft and tasty at room temperature for up to three days—if they last that long!
Freezing
To make your holiday prep even easier, you can freeze both the undecorated cookies and the cookie dough. Simply wrap tightly in plastic and seal in a freezer-safe bag. Freeze cookies for up to two months, then thaw at room temperature before decorating.
Reheating
If you’d like to warm up your cookies for that freshly-baked flavor, pop them in a 300°F oven for a few minutes. Just be mindful not to melt the decorations; reheating works best for plain cookies before icing and garnishing.
FAQs
Do I have to use royal icing, or will regular icing work?
Both types of icing work well for Reindeer Cookies! Royal icing sets firmer and is less likely to smudge, making it ideal for intricate decorations, but simple white icing will also do the trick if you don’t have royal icing on hand.
Can I use store-bought cookie dough?
If you’re in a pinch, you can absolutely use refrigerated sugar or gingerbread cookie dough as a base. The homemade version gives that spiced, molasses-rich flavor unique to these Reindeer Cookies, but shortcuts are sometimes just as sweet during busy holidays.
My cookies spread too much! What happened?
If your cookies turned out thin, your butter may have been too soft or the dough was a bit warm. Try chilling the dough in the fridge for about 30 minutes before baking to help them hold their shape for picture-perfect reindeer faces.
Can I make Reindeer Cookies gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your pretzels and other toppings are gluten-free as well to keep every bite safe and delicious.
How far ahead can I make these cookies?
You can bake and decorate Reindeer Cookies up to three days in advance. They stay cute and tasty when stored properly, making holiday planning a snap.
Final Thoughts
There’s a certain magic in baking a batch of these whimsical Reindeer Cookies, whether you’re sharing them with family or bringing joy to a holiday gathering. Every smile they bring is well worth the time, so gather your sprinkles and pretzels and let your creativity take the reins!
Print
Reindeer Cookies Recipe
- Total Time: 1 hour 30 minutes (including cooling and decorating)
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
These adorable Reindeer Cookies are a festive and fun treat to bake during the holiday season. Perfect for Christmas gatherings or as a sweet gift, these cookies are as delightful to look at as they are to eat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 1/2 cup mini pretzels (for antlers)
- 1/2 cup red M&M’s (for noses)
- 2 cups royal icing (or regular white icing) for decorating
- 1/2 cup chocolate chips (for eyes)
Dry Ingredients:
Wet Ingredients:
Decorations:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the dough: In a medium bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugar, then mix in the wet ingredients. Gradually add the dry ingredients to form the dough.
- Shape the cookies: Roll the dough into balls, flatten them slightly, and place on the baking sheet.
- Bake: Bake for 8-10 minutes until golden. Cool on a wire rack.
- Decorate the cookies: Spread icing on each cookie, then add pretzels for antlers, M&M’s for noses, and chocolate chips for eyes. Let set before serving.
Notes
- These cookies can be made ahead and stored for up to 3 days.
- You can use candy eyes instead of chocolate chips if preferred.
- Experiment with different colored M&M’s for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
