Best 4 Chocolate Reindeer Cookies Recipes

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During the festive season, the delectable aromas of freshly baked cookies fill the air, signaling the arrival of joy and merriment. Among the many delightful treats, chocolate reindeer cookies stand out as a classic favorite, captivating the hearts of cookie lovers worldwide. These adorable cookies, adorned with captivating details, bring a touch of magic to your holiday celebrations. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create these enchanting treats is an experience that promises to fill your kitchen with the sweet scents of chocolate and the joy of the season.

Here are our top 4 tried and tested recipes!

CHOCOLATE REINDEER COOKIES



Chocolate Reindeer Cookies image

Add a touch of whimsy to your holiday spread with these chocolaty treats. They're perfect for getting little ones involved. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 15

2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, cubed
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs
1/2 teaspoon almond extract
1 can (16 ounces) chocolate frosting
DECORATIONS:
Candy eyes
Reese's mini white peanut butter cups
Miniature pretzels
Peanut butter M&M's

Steps:

  • Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes., To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.), To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12-14 minutes. Remove from pans to wire racks; cool completely., Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.

Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE REINDEER COOKIES



Chocolate Reindeer Cookies image

Assemble Santa's sleigh over the holidays with adorable chocolate reindeer cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 32

Number Of Ingredients 15

2 cups Gold Medal™ flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (3 oz)
1/2 cup butter or margarine, softened
1/2 cup packed light brown sugar
1 cup granulated sugar
2 eggs
16 caramels, unwrapped
16 chocolate licorice twists (7 inch)
1 pouch (7 oz) Betty Crocker™ Cookie Icing chocolate icing
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
1 pouch (7 oz) Betty Crocker™ Cookie Icing red icing
32 bite-size chocolate-covered caramels (from 10-oz box)
64 brown mini candy-coated milk chocolate candies

Steps:

  • Heat oven to 350°F. Spray 2 cookie sheets with cooking spray or line with cooking parchment paper. In a medium bowl, stir together flour, baking soda and salt; set aside. In small microwavable cup, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
  • In large bowl, beat butter and sugars with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Add melted chocolate; beat until blended. Add flour mixture; beat until soft dough forms. Refrigerate dough 20 minutes.
  • Shape dough into 64 (1-inch) and 32 (3/4-inch) balls. For each cookie, arrange 1 (3/4-inch) and 2 (1-inch) balls, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 9 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before decorating.
  • Meanwhile, to make ears, cut caramels in half horizontally. Cut each half into quarters, making 64 thin squares. Using fingers, slightly press together opposite corners squares, forming leaf shapes (see photo); set aside.
  • To make antlers, cut each licorice twist into 4 (1 3/4-inch) pieces. Cut 2 (1-inch) slits in each piece, creating 3 sections; cut off half of each outer section (see photo).
  • To Make Reindeer: Pipe 4 small dollops chocolate icing onto smaller portion of cooled cookie; press on ears and antlers. For eyes, pipe white icing onto cookie in 2 small oval-shaped dollops; press 1 milk chocolate candy on each. For nose, pipe small dollop of chocolate icing onto cookie; press on 1 chocolate-covered caramel. Using red icing, pipe mouth onto cookie.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE CHIP REINDEER COOKIES



Chocolate Chip Reindeer Cookies image

Bake a batch of these frosted Betty Crocker® chocolate chip mix Rudolphs for dessert. Even Santa won't be able to resist these cute reindeer cookies on Christmas Eve.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 16

Number Of Ingredients 8

1 pouch Betty Crocker™ chocolate chip cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 egg
2 pouches (7 oz each) Betty Crocker™ Decorating Cookie Icing chocolate icing
32 candy eyes
16 small round chocolate-covered creamy mints
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing white icing

Steps:

  • In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to 1/2-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
  • Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg

CHOCOLATE REINDEER COOKIES



Chocolate Reindeer Cookies image

You need to do a bit of detail work on these but so cute! I ordered a Food Decorating Pen and Decorating Pen Set (CD1086 $9.95)from a website: Kitchen Krafts. Check it out!

Provided by Kathy Carlson

Categories     Chocolate

Time 1h10m

Number Of Ingredients 11

CHOCOLATE COOKIE DOUGH
2 3/4 c ap flour
3/4 c dutch pocessed unsweetened cocoa powdwer
1/2 tsp salt
1 tsp baking powder
SIFT TOGETHER TO PAPER PLATE OR WAXED PAPER
IN HEAVY DUTY MIXER:
1 c butter, softened (unsalted~ i like europen)
1 3/4 c sugar
2 large eggs
2 tsp good quality vanilla i buy the bottle from costco and cut a vabilla bean, put it in the vanills and leave it. mmmmm.

Steps:

  • 1. Mix butter mixture well. Let sit, covered at room temp 1 hour for sugar to better dissolve. Add sifted, dry ingredients to mixer, beat just until you have a smooth, solid- colored dough. Divide in half. Wrap each half with plastic wrap & refrigerate one hour. Remove one of the halves and roll on floured surface to 1/4" thick. Have oven preheated to 350^. Here's the fun~ cut out with Gingerbread Man cutter. Bake on parchment or silpat. Chill about 10 minutes then place on middle of oven for 10-12 minutes. Refrigerate scraps to reroll. Cool on racks
  • 2. To Decorate, turn upside down and voila! reindeer. Decorate with colored Royal Icing Have eye dots going in different directions. When icing is set, put on pretty plate to display adorably.

Tips:

  • Use chilled dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
  • Roll out the dough evenly: Rolling out the dough to an even thickness ensures that the cookies bake evenly.
  • Cut out the cookies carefully: Use a sharp cookie cutter to cut out the cookies cleanly. This will help prevent the cookies from breaking.
  • Bake the cookies until they are just set: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are golden brown and the centers are still slightly soft.
  • Let the cookies cool completely: Before decorating the cookies, let them cool completely on a wire rack. This will help prevent the icing from melting.

Conclusion:

These chocolate reindeer cookies are a fun and festive treat that is perfect for the holiday season. They are easy to make and can be decorated with a variety of different toppings. So get creative and have fun!

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