Chocolatey Reindeer Cookies are the ultimate festive treat, blending rich chocolate flavor with whimsical holiday cheer. Soft and chewy with an indulgent chocolaty goodness, these cookies are perfect for kids and adults alike. Whether for holiday parties or cozy nights in, this recipe will soon become your go-to for fun, delicious cookies.
Why You’ll Love These Chocolatey Reindeer Cookies
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Quick and Easy: Ready in no time, even on the busiest holiday schedules.
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Perfect for Beginners: Simple recipe that anyone can master.
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Family-Friendly: Baking and decorating are fun for all ages.
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Customizable: Add your favorite toppings or mix-ins to make them your own.
Ingredients You’ll Need
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2/3 cup cocoa powder (Dutch-process preferred)
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup chocolate chips
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1 cup mini pretzels (for antlers)
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1 cup red candies (M&Ms or similar for noses)
Ingredient Notes & Substitutions
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Use salted butter with reduced added salt if needed.
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Substitute carob powder if cocoa is unavailable but expect flavor changes.
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Replace eggs with unsweetened applesauce (¼ cup per egg) for egg-free version.
How to Make Chocolatey Reindeer Cookies Step-by-Step
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Preheat oven to 350°F (175°C). Use an oven thermometer for accuracy.
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Cream butter and sugars until light and fluffy to incorporate air.
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Add eggs and vanilla, mixing just until combined. Use room temperature eggs for best results.
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Sift together dry ingredients: flour, cocoa, baking soda, salt.
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Fold dry mix into wet ingredients carefully to avoid overmixing.
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Fold in chocolate chips; reserve some for topping.
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Shape dough into 1-1.5 inch balls on parchment-lined baking sheets, spaced apart.
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Add antlers and noses: Press mini pretzels on top as antlers and place a red candy for a nose. Do this quickly before dough sets.
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Bake for 10-12 minutes; edges will be set, centers soft. Avoid overbaking—they will firm up as they cool.
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Cool on baking sheets before transferring to wire racks for full cooling.
Serving Suggestions
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Pair with cold milk or warm coffee or hot cocoa.
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Perfect for holiday parties or family baking days.
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Present on festive platters with edible glitter or package as gifts in clear bags with ribbons.
Storage and Reheating Tips
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Keep cookies in airtight containers up to 1 week in the fridge.
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Freeze cooled cookies in freezer-safe bags; thaw at room temperature 30 minutes before serving.
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Reheat briefly in microwave (10 seconds) or oven (350°F, 5-7 minutes) for a fresh-baked feel.
Tips for Success
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Don’t overmix dough to keep cookies tender.
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Use room temperature ingredients for even mixing.
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Properly cool cookies for best texture and flavor.
Recipe Variations
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Add 1 teaspoon red pepper flakes for a spicy twist.
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Use flax eggs for a vegan version.
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Mix in ½ cup chopped nuts for extra crunch.
Frequently Asked Questions (FAQ)
Q: Can I use salted butter?
A: Yes, just cut the added salt in half.
Q: My dough feels too dry. What can I do?
A: Add milk by tablespoons until right consistency is reached.
Q: How to tell when cookies are done?
A: Edges should be set while centers remain slightly soft.
Q: Can I make dough ahead of time?
A: Refrigerate up to 3 days or freeze up to 3 months.
Q: How to keep cookies soft?
A: Avoid overbaking and store with a slice of bread to retain moisture.
Chocolatey Reindeer Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened This is key for controlling the saltiness. You can substitute with salted butter but reduce added salt by half.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs For an egg-free option, substitute each egg with 1/4 cup unsweetened applesauce.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder For deeper flavor, consider using Dutch-process cocoa powder.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Reserve a few chips for sprinkling on top before baking.
- 1 cup mini pretzels For decorating as antlers.
- 1 cup red candies Like M&Ms for decorating as noses.
Instructions
Preparation
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix the Butters and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Mix Dry Ingredients with the Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Add Chocolate Chips: Gently fold in the chocolate chips.
- Shape the Cookies: Roll dough into balls and place them on a baking sheet lined with parchment paper.
- Decorate with Pretzels and Candies: Press mini pretzels into the tops and place a red candy for the nose.
Baking
- Bake for 10-12 minutes until edges are set but centers are still soft.
Cooling
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.