Reindeer Cookies Recipe that turns any cookie plate into the cutest herd. I bake these every December with my kids, and the antlers always make us giggle. You get soft peanut butter cookies, candy eyes, and a bright nose that channels a certain famous reindeer. The cookies taste amazing, and the decorating party steals the show.
Why You’ll Love This Reindeer Cookies Recipe
You get a soft, chewy peanut butter base that pairs perfectly with salty mini pretzels. The decorating stays simple, so kids and adults can jump in without stress. The cookies travel well for parties and cookie swaps, and they disappear fast on any holiday tray.
Ingredients You’ll Need
Peanut butter cookies
- 1 stick unsalted butter softened
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1 half cup granulated sugar plus extra for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- 1 half teaspoons baking soda
- 1 teaspoon baking powder
- 1 half teaspoon fine salt
- 1 and three quarter cups all purpose flour
Decorating
- Mini pretzels for antlers
- Candy eyes
- Red or brown chocolate candies for noses
- A little melted chocolate or vanilla frosting to help things stick optional
How to Make Reindeer Cookies
- Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
- Beat the butter and peanut butter in a large bowl until smooth and creamy. Add brown sugar and granulated sugar and beat until fluffy.
- Mix in the egg and vanilla. In a separate bowl whisk the flour with baking soda, baking powder, and salt. Add the dry mix to the wet ingredients and mix just until the dough comes together.
- Scoop the dough into 1 and a half tablespoon balls. Roll each ball in a little granulated sugar and set on the baking sheets with space between them.
- Bake for 8 to 10 minutes until the edges look set and the centers look soft. Pull the sheets from the oven and let the cookies sit for 1 minute to settle.
- Press two mini pretzels near the top for antlers. Add two candy eyes and press a red candy for the nose. Use tiny dots of melted chocolate or frosting if an eye needs extra hold.
- Cool the cookies on the sheet for 5 minutes, then move them to a rack to cool fully. The features will set as the cookies cool.
Expert Tips
- Press the decorations while the cookies stay warm so they stick well. Wait too long and the candies will not adhere.
- Slightly underbake for soft centers. The cookies continue to set on the sheet.
- Use a small offset spatula to nudge any crooked eyes before the chocolate sets.
- Chill the dough for 20 minutes if your kitchen runs warm. Chilled dough holds shape better.
- Bake one sheet at a time for even results. Rotate the sheet at the halfway mark for consistent browning.
Variations and Substitutions
- No peanut butter option: Use your favorite no chill sugar cookie dough and cut circles. Bake and decorate the same way.
- Chocolate twist: Swap a quarter cup of flour for cocoa powder for chocolate reindeer cookies.
- Gluten free: Use a one to one gluten free baking flour and check your add ons.
- Flavor swaps: Add a half teaspoon almond extract or peppermint extract for a festive note.
- Different noses: Use chocolate covered raisins or brown candies when you want the full herd, and save a few red noses for the star.
Mistakes to Avoid
- Do not overbake. Dry cookies lose that soft chew.
- Do not add decorations on a cold cookie. Warm surfaces grip the candies better.
- Do not pack flour. Spoon it into the cup and level it to avoid dense dough.
- Do not skip the salt. A pinch balances sweetness and boosts flavor.
What to Serve with Reindeer Cookies
- Serve with hot cocoa, chai, or a strong coffee for balance.
- Pair with a tray of classic sugar cookies and ginger cookies for a full holiday spread.
- Add fresh fruit like clementines or berries for a bright contrast.
- Offer a small bowl of extra pretzels and candies so guests can add more flair.
Leftovers and Storage Tips
I store the cookies in an airtight tin at room temperature for up to 4 days. I place parchment between layers to protect the antlers. The pretzels stay crisp the first couple of days, then they soften a touch, which still tastes great.
You can freeze baked cookies for up to 2 months. Freeze in a single layer until firm, then pack in a container with parchment. Thaw at room temp and enjoy. For the crispiest antlers, freeze the cookies without decorations, then add eyes and noses after thawing.
Nutrition Information
Estimated per cookie based on 24 cookies
Calories 190
Carbohydrates 21 g
Protein 4 g
Fat 10 g
Saturated Fat 3 g
Sodium 160 mg
Sugar 14 g
Fiber 1 g
Numbers will vary based on candy size and decoration amounts.
Reindeer Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture until dough forms.
- Roll dough into 1-inch balls and place on an ungreased cookie sheet.
- Press pretzels onto the top of each ball to form antlers.
- Bake for 8 to 10 minutes or until cookies are lightly golden.
- Remove from oven, immediately press two chocolate chips for eyes and a red candy for the nose onto each cookie.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.