Reindeer Cookies are a festive recipe made with brownie sandwich cookies, frosting, pretzels, chocolate candies, and candy eyes! The best part about these treats is the whole family can help with the decorating!
The base of these adorable critters is my moist and chewy Brownie Cookie recipe. They’re perfect for serving at a Christmas Party or cookie swap alongside Shortbread Christmas Crack or Classic Christmas Sugar Cookies!
Of all the holiday cookie recipes, these Reindeer Cookies are as cute as they get!
You guys know from recipes like my Chocolate Cupcakes, that I absolutely love Duncan Hines baking mixes. They are so adaptable and you can make so many delicious dishes with them!
The chocolatey cookies for the reindeer heads are made with Fudge Brownie Mix. Then, Chocolate Frosting makes the rich and creamy sandwich filling, plus it’s the “glue” for the additional decorations.
How To Make Reindeer Cookies
Step 1: Begin by preheating the oven to 350 degrees F. Then mix together the cookie ingredients in a large bowl or stand mixer fitted with a paddle attachment.
The cookie dough will be thick and sticky. I do not recommend mixing it by hand with a whisk or even with a whisk attachment for a stand mixer.
Step 2: Use a small cookie scoop to portion out the dough and roll it between your palms to form a ball.
Place balls at least 2 inches apart on a parchment-lined baking sheet and bake. The cookies will have cracks but still have a sheen to them when done.
Step 3: Allow the cookies to cool completely on a wire cooling rack.
Then pipe Duncan Hines Whipped Chocolate Frosting (or frosting flavor of choice) onto the bottom of half of the cookies.
Step 4: Place 2 mini pretzel twists on each of the frosted cookies making sure they stick to the frosting.
If you want, you can also break the rounded parts off of the pretzels to make them look even more like antlers!
Step 5: Sandwich the pretzels by topping with one of the plain brownie cookies.
Step 6: Carefully dip the backs of the candy eyes and the chocolate-covered candies in some frosting and use it to adhere them to the top of the cookies to make the reindeer faces.
My kitchen basically becomes a bakery from December 15 through Christmas, and I’m sure many busy parents can relate. I’ll take any shortcut I can to hack the holidays, and so should you!
At the end of the day, there’s no need to spend tons of time and money on things like presents and food. The most important thing you can make this season is wonderful memories!
Now that I’m a mom, I love recipes that offer safe and fun ways for kiddos to help. After the cookies are cooked and cooled, the whole family can gather to assemble the sandwiches and make them into reindeer.
After you’re done baking cookies with the family, enjoy them with a mug of Hot Chocolate and a good old fashioned Christmas movie!
Cookie Decorating Party Idea
You can even set up a Reindeer Cookie decorating station to keep guests entertained if you’re hosting a holiday gathering! Because what’s more fun than a cute edible craft?!
You can use red chocolate candies or cinnamon candies for the noses, mini pretzels for the antlers, and don’t forget the candy eyes! Have different frosting options for guests to choose from like chocolate, vanilla, and peanut butter.
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- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be thick and sticky.
- Use a small cookie scoop to portion out the dough into balls. Roll each ball between palms and place on the prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes. The cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
- Remove from oven and allow to cool on pan for a couple of minutes before transferring to a wire rack to cool completely.
- Once cooled, pipe or spread about 1 tablespoon of frosting on the bottom side of half the cookies. Place two mini pretzels on top of the frosting, then sandwich with another cookie.
- Gently dip the backside of the candy eyes and red candies in frosting and use it to adhere to the cookies to make the face.
- These cookies are a little temperamental when it comes to baking time. You see, they cook pretty quickly, and one extra minute could mean a not-so-fudgy center (wahhhh, nobody want’s that). I have a gas oven and I found the 8 minute was the perfect amount of time.
- You want these cookies to be slightly undercooked when you take them out of the oven because they will continue to cook a little on the baking sheet. I think if you have an electric oven, you’re going to want either 9 or 10 minutes of cook time, but test a couple of cookies first so you get them right where you want ’em!
- The batter is very thick and sticky, I do not recommend mixing it with a whisk or even with a whisk attachment for a stand mixer.