Reindeer Cookies Recipe Tastes Better from Scratch

My First Reindeer Cookie

I made my first reindeer cookie over thirty years ago. My grandson, Leo, was helping me. He put the candy eyes on upside down. I still laugh at that.

Those funny cookies were the hit of the party. It showed me that baking is not about being perfect. It is about making memories with people you love. That is why this matters so much.

Let’s Make the Dough

First, we mix the butter, shortening, and peanut butter. Add the sugars and mix until it’s fluffy. Doesn’t that smell amazing?

Then mix in the eggs and vanilla. In another bowl, whisk the flour, baking soda, and salt. Stir the dry stuff into the wet stuff. The dough needs a nap in the fridge for 30 minutes.

Time to Build a Reindeer

Roll the dough into little ovals. Bake them until they are not shiny anymore. Now for the fun part.

Press two pretzels on top for ears. A Rolo candy makes a perfect nose. Then give your reindeer two candy eyes. What name would you give your reindeer cookie?

A Little Cookie Secret

That chill in the fridge is my secret step. It makes the cookies keep their shape. I learned this the hard way with some very flat cookies once.

*Fun fact: The first chocolate chip cookie was a happy accident. A baker added chocolate bits to dough, thinking they would melt. They did not. And a star was born.

The Final Touch

After the cookies cool, we add the last touch. Put a tiny dot of frosting on the Rolo. Then stick a red M&M on it.

This makes the nose so bright and cheerful. It is the little details that make food feel special. That is another reason why this matters.

Your Turn in the Kitchen

These cookies are wonderful for a holiday party. They are also just right for a snowy afternoon. Which part do you think is the most fun to decorate?

I would love to see what you create. Maybe you can start your own family tradition. What is your favorite cookie to bake with your family?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1/4 cup (57 g)
Vegetable shortening	1/4 cup (50 g)
Creamy peanut butter	1/2 cup (130 g)
Granulated sugar	1/2 cup (100 g)
Light brown sugar	1/2 cup (110 g)	Packed
Vanilla extract	1/2 teaspoon (2.5 ml)
Eggs	2 large
All-purpose flour	1 3/4 cups (219 g)
Baking soda	1 teaspoon (5 g)
Salt	1/4 teaspoon
Mini pretzel twists	36	For the ears
Rolo candies	18	For the nose
Red M&M candies	18	For the nose tip
Candy eyes (or mini chocolate chips)	36	For the eyes
Decorating frosting	1 small tube	To secure M&M on Rolo

My Favorite Reindeer Cookie Recipe

I have been making these reindeer cookies for years. My grandkids call them the silly reindeer. Their funny faces always make me smile. I think baking should be full of joy. So let’s make some happy little reindeer together. It’s easier than you might think.

Step 1: First, let’s make our cookie dough. Cream the butter, shortening, and peanut butter with the sugars. Mix it until it looks light and fluffy. Then, add your eggs one at a time. Don’t forget the vanilla. It makes the kitchen smell so good.

Step 2: Now, whisk the flour, baking soda, and salt in another bowl. Gently stir these dry ingredients into your butter mixture. The dough will be soft. (A hard-learned tip: Chilling the dough is a must. Otherwise, your reindeer might spread their wings instead of their ears!) Pop the bowl into the fridge for a bit.

Step 3: Time to bake. Preheat your oven to 375 degrees. Roll the dough into little oval shapes. These are the reindeer faces. Bake them for about 10 minutes. You’ll know they’re done when they lose their glossy look. I still watch them through the oven window.

Step 4: This is the fun part. As soon as the cookies come out, give them their faces. Press two pretzels on top for ears. Push a Rolo candy right in the middle for a nose. Then, add two candy eyes. Do you use candy eyes or chocolate chips? Share below!

Step 5: The final touch is my favorite. Put a tiny dot of frosting on the Rolo. Then, stick a red M&M on top. This makes the perfect shiny nose. Let your cookies cool completely. This keeps their faces from sliding off. I always sneak a warm one, though.

Cook Time: 9-12 minutes per batch
Total Time: About 1 hour
Yield: 18 cookies
Category: Dessert, Cookies

Fun Twists on Our Reindeer Friends

Once you know the basics, you can get creative. I love changing things up for the holidays. It keeps my family guessing what I’ll make next. Here are a few simple ideas to try. They are all so much fun.

The Snowy Reindeer: Dust your cooled cookies with a little powdered sugar. It looks like a fresh snowfall landed on them.

The Chocolate Lover: Use a chocolate kiss instead of a Rolo for the nose. It’s extra rich and delicious.

The Grinch Reindeer: Use a green M&M for the nose. He’s a little mischievous, but very sweet.

Which one would you try first? Comment below!

Serving Your Sweet Reindeer

These cookies are a treat all on their own. But I love making a little scene with them. Arrange them on a platter with some green sprinkles. It looks like a whole reindeer team ready to fly. Doesn’t that sound lovely?

For a drink, a cold glass of milk is the classic choice. It just feels right. For the grown-ups, a warm mug of coffee with cream pairs beautifully. The coffee cuts the sweetness just so. Which would you choose tonight?

Keeping Your Reindeer Happy and Fresh

These cookies are best enjoyed the day you make them. Their little pretzel ears can get soft. But I always make a double batch. The dough keeps well in the fridge for up to three days.

You can also freeze the baked cookies. Just let them cool completely first. I stack them with parchment paper between layers. This keeps their cute faces from getting squashed. Then I put them in a freezer bag.

I once sent a whole tin to my grandson. They traveled frozen in the mail. He said they arrived perfect and made him smile. Batch cooking like this saves time during the busy holidays. It means you always have a sweet treat ready for guests. Have you ever tried storing it this way? Share below!

Fixing Common Reindeer Cookie Troubles

Sometimes the dough can be too sticky. If this happens, just chill it a bit longer. A cold dough is much easier to shape into ovals. This little step makes all the difference.

I remember when my first batch spread too much. My reindeer looked more like pancakes. The fix was simple. I made sure my baking soda was fresh. Old baking soda does not work as well.

Your candy eyes might slide off if the cookie is too warm. Always press them on right when the cookies come out of the oven. This helps them stick as the cookie cools. Getting these small things right builds your cooking confidence. It also makes your treats look as good as they taste. Which of these problems have you run into before?

Your Reindeer Cookie Questions Answered

Q: Can I make these gluten-free? A: Yes. Use your favorite gluten-free flour blend. Also, find gluten-free pretzels for the ears.

Q: How far ahead can I make them? A: The dough can be made three days ahead. Keep it covered in the refrigerator until you are ready.

Q: What if I do not have Rolos? A: A chocolate kiss works nicely too. Just press it flat side down onto the warm cookie.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. You will get about nine happy reindeer.

*Fun fact: The first chocolate chip cookie was an accident!* Now it is a favorite everywhere. Which tip will you try first?

Share Your Holiday Creations

I hope you have fun making these silly reindeer. Baking is one of my favorite ways to share joy. It always makes the house smell wonderful.

I would love to see your cookie creations. Every reindeer has its own special personality. It makes me so happy to see them. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Grace Ellington.