Christmas carols start playing in my head the moment I think about making something for Christmas. What’s more Christmas-y than Santa and Rudolph? Chocolate reindeer cookies are a signature holiday treat that deserve to be on your table. These chocolate reindeer cookies are soft, fudgy, and ridiculously cute.
Last year I made Strawberry Santas and felt that something was still missing. This year my Rudolph holiday cookies will fill that missing element. I’ve put together this Christmas reindeer cookie recipe after a lot of attempts. So everything here is tried and tested. These easy Christmas cookies have a soft chewy texture in the middle, the edges are crisp, and the antlers are crunchy! The chocolate and vanilla combination makes the taste just as good as the looks.
Just scoop, bake, and add pretzel antlers, candy eyes, and a red nose. They come together with basic pantry ingredients and make 12, which is perfect for a cookie platter, a party, or decorating with the kids.
I’ve also added a few variations so you can play around with this recipe and customize it according to your own liking. When it comes to serving them, I believe you cannot really overdo the Christmas holiday theme. Serve them alongside Hot Chocolate Cookies, Strawberry Santas, Christmas Crunch, and Christmas Cake Pops.
Jump to:
- WHY YOU’LL LOVE THESE CHOCOLATE REINDEER COOKIES
- Ingredients
- How to Make Chocolate Reindeer Cookies - Instructions
- Variations For Reindeer Cookies
- Equipment
- Storage and Reheating Tips
- SERVING SUGGESTIONS
- TOP TIPS FOR THE BEST CHOCOLATE REINDEER COOKIES
- FAQ
- Related
- Pairing
- Chocolate Reindeer Cookies (Soft, Fudgy & Easy)
WHY YOU’LL LOVE THESE CHOCOLATE REINDEER COOKIES
Quick and Simple Recipe – I made these chocolate reindeer cookies using simple pantry ingredients and an electric mixer. Less effort, less time, without compromising on the texture and flavor. If you don’t have an electric mixer, you can still make these easy christmas cookies with a little man power in no time.
Easy to Decorate – These holiday cookies have a character and Rudolph the red nosed reindeer deserves a moment! But surprisingly, they’re pretty easy to decorate. I handed the decorating job to my kids and they were more excited than ever. The finished look was pure christmas vibes.
Festive and Fun – The colours of Christmas are always the theme of any Christmas spread. But I always feel the lack of character and personality in those colours. Chocolate reindeer cookies are far above the simple coloured treats. They’re full of character and elevate the holiday theme altogether.
Family Favorite – Christmas is for everyone! So are my Christmas reindeer cookies. They’re rich in texture and flavor. Kids and adults love them alike.
Ingredients
For Chocolate Cookies
- All-Purpose Flour – One cup of all-purpose flour will yield 12 cookies.
- Unsweetened Cocoa Powder – I use dutch-process cocoa powder because it has a richer flavour and darker colour. Surprisingly, it makes cookies taste just like the bakery.
- Baking Soda – Baking soda helps the cookies spread. Without baking soda, you’ll only have chewy balls instead of cookies.
- Salt – Salt not only balances out the sweetness, but it also enhances other flavors. You can use sea salt, low-sodium salt, or kosher salt.
- Butter – Use softened, unsalted butter. You can substitute with dairy-free butter or cooking oil as well.
- Light Brown Sugar – Light brown sugar plays an important role in keeping your cookies chewy by adding moisture. It also adds a subtle caramel or butterscotch flavor without overpowering the vanilla or the chocolate. You can use jaggery, maple syrup, or honey as substitutes.
- Granulated Sugar – It’s also important when it comes to texture. It helps the edges crisp up and makes the cookie surface shiny. Coconut sugar can be used as a substitute.
- Egg – You need one large egg. The egg binds the dough and keeps cookies from crumbling.
- Vanilla Extract – You can use vanilla bean paste if you want a stronger vanilla flavor. If you don’t want vanilla, you can use almond extract for a nuttier flavor.
For Decorating
- Mini Pretzels – Mini pretzels are ideal for making Rudolph’s antlers. If you don’t have mini pretzels, you can split large pretzels in half.
- Candy Eyes – You can use candy eyes or use white chocolate chips to make reindeer eyes.
- Red M&Ms – Red M&Ms or any other candy in similar size and color will be used for the nose.
See recipe card for quantities.
How to Make Chocolate Reindeer Cookies - Instructions
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, until light and fluffy.
Beat in the egg, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly to create a rounded surface for decorating.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies chewy.
Attach two mini pretzels near the top of each cookie as antlers, two candy eyes underneath, and one red M&M in the center for Rudolph's nose.
Allow the chocolate to firm up completely before serving or storing.
Variations For Reindeer Cookies
- Ginger Reindeer Cookies: If you’re hosting a Christmas party for adults and want the cookies to be apt for seasoned plates, you can add ginger spice to the cookie dough. Simply mix 1 teaspoon ground ginger, ⅜ teaspoon ground cinnamon, and ¾ teaspoon ground cloves. Add this spice mix to the cookie dough and follow the rest of the instructions.
- Reindeer Cake Pops: Make the cake pops using my Christmas Cake Pops Recipe. Instead of decorating with white chocolate, use brown melting chocolate. Split mini pretzels in half and stick them on the top of the balls. Use candy eyes and red M&Ms for eyes and noses. Instead of Christmas reindeer cookies, you now have reindeer cake pops!
- Reindeer Christmas Brownies: If you’re looking for something more decadent for christmas treats, you can make brownies using my Halloween Brownies Recipe. Since we’re making Christmas holiday cookies, we’ll alter the decorations. Cut the brownies in circles, and decorate with pretzels, candy eyes, and red M&Ms to make Rudolph the red-nosed reindeer.
Equipment
- Mixing bowls – For combining the wet and dry ingredients.
- Electric hand mixer or stand mixer – For creaming the butter and sugar.
- Measuring cups and spoons – For accurately measuring ingredients.
- Cookie scoop – For portioning evenly sized cookie dough balls.
- Baking sheets – For baking the cookies.
- Parchment paper – To prevent sticking and make cleanup easier.
- Wire cooling rack – For cooling the baked cookies.
Storage and Reheating Tips
Room Temperature: You can bake these quick and easy christmas cookies in a big batch and store them in an air tight jar for 2-3 days.
Refrigerator: Line the leftover cookies in an airtight container and store them in the fridge for up to a week.
Freezer: You can freeze unglazed and undecorated cookies in an airtight bag in the freezer for up to 3 months.
Reheating: Thaw the frozen cookies in the fridge for 5 to 6 hours. Pop them in a preheated oven for 3-5 minutes or until thoroughly warm.
Note: Store the cookies in a single layer. Once the decorations have set, place the cookies in an airtight container. If you need to stack them, separate the layers with parchment paper and handle them gently to protect the antlers.
SERVING SUGGESTIONS
Hot Beverages: Serve Chocolate reindeer cookies with Hot Chocolate, Salted Caramel Latte, Vanilla Bean Latte, or a glass of warm milk. They pair really well with all hot beverages.
Christmas Platter: We all love our Christmas spreads to be as festive as possible. Serve them alongside peppermint candy canes, Hot Chocolate Cookies, Strawberry Santas, Christmas Cake Pops, Christmas Crunch, and Gingerbread cookies.
TOP TIPS FOR THE BEST CHOCOLATE REINDEER COOKIES
- Measure the flour carefully. Too much will make your cookies crumbly and dry. If you’re using measuring cups, spoon the flour into the cup and level it off instead of scooping straight from the bag.
- Soften the butter properly. Butter that’s oily or melted will cause the cookies to spread more than expected.
- Don’t over mix. Mix the dough just until the flour disappears. Overmixing will result in tougher cookies.
- Take the cookies out of the oven while the centres still look soft. They continue to cook even after you pull them out.
- Use melted chocolate or thick chocolate icing to make the decorations stick.
- Position the antlers carefully. Place the pretzels near the top of each cookie, with enough of each pretzel resting on the cookie surface to secure it.
- Give each reindeer its own personality. Tilt the candy eyes slightly, angle the antlers in different directions, or use different-sized pretzels. The cookies don't need identical faces to look festive.
- Keep a few extra pretzels handy. Mini pretzels can break when you're separating or positioning them. Having a few spares means you won't have to stop decorating halfway through.
FAQ
The most common things to check are excess flour, overmixing, and overbaking. Measure the flour carefully and take the cookies out when the edges are set but the centers still look slightly soft. Let them finish setting on the baking sheet.
Use a small dab of melted chocolate or thick icing to attach each pretzel to the completely cooled cookie. Hold it in place briefly, then leave the cookie undisturbed until the adhesive has set. Avoid handling the cookies by their antlers.
Yes. Break regular pretzels into smaller pieces to create antlers, choosing pieces that fit the size of your cookies. Break them gently because pretzels can crumble, and keep a few extra pieces ready.
White chocolate chips can work as simple eyes, with tiny dots of melted dark chocolate added for pupils if desired. You can also use small dots of white icing with dark chocolate or black icing in the center. Let the decorations set before serving.
Yes. Small red candy-coated chocolates or other firm red candies can replace the red M&M. Choose a candy that isn't so large or heavy that it overwhelms the cookie or makes the face difficult to assemble.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chocolate reindeer cookies recipe:
If you tried this Chocolate Reindeer Cookies recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Chocolate Reindeer Cookies (Soft, Fudgy & Easy)
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Electric mixer or stand mixer
- Baking Sheet
Ingredients
For the Chocolate Cookies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoon vanilla extract
For Decorating
- 24 mini pretzels for antlers
- 24 candy eyes
- 12 red M&M candies for noses
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, until light and fluffy.
- Beat in the egg, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly to create a rounded surface for decorating.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies chewy.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Attach two mini pretzels near the top of each cookie as antlers, two candy eyes underneath, and one red M&M in the center for Rudolph's nose.
- Let the decorations set: Allow the chocolate to firm up completely before serving or storing.
Notes
- Measure the flour correctly: Too much flour can make the cookies dry and crumbly. Spoon the flour into your measuring cup and level it off, or use a kitchen scale for accuracy.
- Use properly softened butter: The butter should be soft but not melted or oily. Overly soft butter can cause the cookies to spread too much while baking.
- Avoid overmixing: Mix the dough just until the flour is incorporated. Overmixing can result in tough cookies.
- Don't overbake: Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Secure the decorations: Use melted chocolate or thick chocolate icing to attach the pretzel antlers, candy eyes, and red noses. Allow the chocolate to set before handling.
- Position the antlers carefully: Place the pretzels near the top of each cookie, ensuring enough surface contact to keep them securely in place.
- Get creative with the faces: Give each reindeer its own personality by slightly tilting the candy eyes or adjusting the antlers for a fun, festive look.
- Keep extra pretzels handy: Mini pretzels can break easily while decorating, so have a few extras ready.
Abi Guna says
My most favorite chocolate cookie to make with my kids during the Holiday season!