Reindeer Cookies Recipe delivers a soft peanut butter base with salty-sweet pretzels, melty chocolate, and a pop of red candy for a festive bite. It fits holiday baking with kids, cookie swaps, and last-minute dessert plans, and the whole batch takes about 40 minutes. I make these every year with my son, and he always steals extra red noses for quality control.
Why You Should Try This Reindeer Cookies Recipe
Reindeer Cookies Recipe brings that bakery-style chewy center with crisp edges, plus the playful face that makes kids and adults grin. You get big flavor with minimal fuss, and the decorations double as hands-on fun. The sweet-salty combo delivers a crowd-pleasing cookie that disappears fast.
If peanut butter does not work for your crew, you can swap in sugar cookie dough and still get adorable reindeer. The method stays simple and the antlers stay crunchy. You can even set up a decorating station so everyone builds a herd.
Ingredients You’ll Need
- Unsalted butter – 1/2 cup, softened
- Creamy peanut butter – 3/4 cup, no-stir style works best for consistent texture
- Nut-free swap: use sunflower seed butter or go with sugar cookie dough for the base
- Granulated sugar – 1/2 cup
- Light brown sugar – 1/2 cup, packed
- Large egg – 1
- Vanilla extract – 2 teaspoons
- All-purpose flour – 1 1/2 cups
- Gluten-free swap: use a 1-to-1 baking blend
- Baking soda – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Fine salt – 1/4 teaspoon
Decorations
- Mini pretzel twists – antlers
- Candy eyes or mini chocolate chips – eyes
- Red M&M’s or red chocolate candies – noses
Pantry shortcuts and notes
- Shortcut: use 16 to 18 ounces of chilled sugar cookie dough for a nut-free version
- Shortcut: use a peanut butter cookie mix and follow the package for wet ingredients
- Brand note: a no-stir creamy peanut butter gives the most even crumb
- Candy eyes can soften in the oven, so I stick them on while the cookies are warm
Equipment
- 2 rimmed baking sheets
- Parchment paper or silicone mats
- Hand mixer or stand mixer
- Mixing bowls and a rubber spatula
- 1 1/2 tablespoon cookie scoop
- Wire rack
How to Make Reindeer Cookies
- Prep: 20 minutes
- Cook: 9 to 11 minutes per batch
- Total: about 40 minutes
- Yield: about 24 cookies
- Heat the oven to 350°F and line two baking sheets with parchment. Set the decorations within reach.
- Beat the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and lighter in color, about 2 minutes.
- Add the egg and vanilla. Mix until smooth and fluffy.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and mix on low until the dough just comes together.
- Scoop 24 portions of dough, about 1 1/2 tablespoons each. Roll into balls, then pinch and shape into ovals about 2 inches long for reindeer faces.
- Place the ovals 2 inches apart on the sheets. Press two mini pretzels at the top of each oval to form antlers.
- Press one red candy near the bottom of each face for the nose. Bake one sheet at a time for 9 to 11 minutes, until edges set and centers still look soft.
- Set the sheet on a rack. While cookies stay warm, press two candy eyes or two mini chocolate chips into each face so they stick.
- Cool the cookies on the sheet for 5 minutes. Move them to a wire rack to cool completely so the antlers stay crisp.
- Fill in any eyes or noses that shift with a small dab of melted chocolate or frosting as glue. Serve and enjoy the cutest cookie plate around.
Tips & Tricks
- Chill the shaped faces 10 minutes if your kitchen runs warm so the antlers stay put.
- Use mini chocolate chips point-side down for eyes if candy eyes smudge.
- Want triangle faces? Pinch the top into a soft point and flatten slightly.
- For extra peanut flavor, swap 1 tablespoon of flour for 1 tablespoon of peanut powder.
- Rotate the pan at minute 7 if your oven bakes unevenly.
- Bake a test cookie to dial in time for your oven and cookie size.
- Go nut-free with sugar cookie dough and keep the same decorating steps.
What to Serve with Reindeer Cookies
Set the plate next to mugs of hot cocoa, chai, or cold milk for classic cookie joy. Coffee drinkers can pair these with a medium roast so the peanut butter and chocolate pop. Add a bowl of peppermint bark or fresh berries for color and contrast. For dessert plates, tuck in a scoop of vanilla ice cream and drizzle with warm chocolate sauce.
Make-Ahead and Storage
- Store cooled cookies in an airtight container at room temperature for 4 to 5 days.
- Freeze baked cookies in a single layer, then pack into freezer bags for up to 2 months. Thaw at room temperature for best texture.
- Freeze dough ovals on a sheet until firm, then bag for up to 3 months. Bake from frozen and add 1 to 2 minutes.
- Add candy eyes after baking to keep them crisp. If you freeze decorated cookies, cushion layers with parchment.
Nutrition Information
Per cookie, about: 190 calories, 9 g fat, 4 g protein, 22 g carbohydrates, 4 g saturated fat, 1 g fiber, 14 g total sugars, 160 mg sodium.
I estimate these numbers based on the ingredients listed and a yield of 24 cookies. Actual values vary by brands and portion size.
Reindeer Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix until combined.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing apart.
- Gently flatten each ball and shape slightly into an oval for the reindeer head.
- Press two mini pretzels at the top for antlers, two candy eyes beneath, and a red chocolate candy for the nose.
- Bake for 8–10 minutes, or until the edges are just starting to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.