If you're looking for a fun and festive treat this holiday season, I can't recommend this Reindeer Cookies Recipe enough. Perfect for making with family or gifting to neighbors, these cookies bring together the cozy flavors of peanut butter and the playful charm of little pretzel antlers and bright red noses. You'll notice how their crunchy edges and soft centers make snack time instantly joyful.
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What Sets This Apart
What I love most about this Reindeer Cookies Recipe is how approachable it is-no complicated ingredients, yet the results feel special and festive. From the salty crunch of pretzels that double as antlers to the peanut butter's moist richness, every bite is a delight that feels homemade but impressive.
- Consistent Results: The dough chills before baking, preventing spreading and giving each cookie a perfect shape.
- Rich, Balanced Flavor: Creamy peanut butter mixed with brown sugar adds depth, balancing sweet and nutty notes.
- Pantry-First Ingredients: It uses common kitchen staples, so you can whip it up without a special store run.
- Weeknight Friendly: The prep and bake times are quick enough to enjoy a baking session without a full day free.
Ingredient Snapshot
Using quality yet simple ingredients makes all the difference. I always recommend fresh brown sugar and a reliable creamy peanut butter-not the natural kind that separates-to keep the dough smooth and chewy.
- Brown Sugar: Choose packed and moist for that caramel-y depth and soft cookie texture.
- Unsalted Butter: Room temperature butter creams easier, giving your cookies a tender crumb.
- Creamy Peanut Butter: Avoid natural peanut butter here; its oiliness can affect dough consistency.
- Mini Pretzels: Tiny twists add the perfect salty crunch and make charming antlers.
- Red M&Ms: Look for bright reds to create an eye-catching reindeer nose.
- Chocolate Chips: Classic mini chips work best for eyes-they melt less and hold shape.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Reindeer Cookies Recipe
Step 1 - Prep & Season
Start by creaming together the softened butter and both sugars until the mixture looks light and fluffy-this usually takes about one minute using a mixer. You'll notice the texture turn glossy and pale as air is incorporated. Then add the creamy peanut butter, milk, vanilla extract, and egg. Beat continuously until everything's well blended and the batter feels smooth. Resist the urge to skip this step; it builds the base for your cookie's tender crumb.
Step 2 - Build Flavor
Once your wet ingredients are ready, gently mix in the dry: the flour, baking soda, and salt. Keep mixing just until you see a soft dough form - overdoing it will make your cookies tough. Use a spatula to scrape the bowl edges so every bit of flour is incorporated evenly. Pop the dough into the fridge for 15 minutes; this short chill firms up the dough and stops it from spreading too much in the oven, which means your reindeer shapes stay crisp and defined.
Step 3 - Finish for Best Texture
Before baking, preheat your oven to 350°F and prepare your baking sheet with nonstick spray or parchment. Scoop the dough into 26 balls-about 2 tablespoons each-and arrange them on the sheet. I like to form each cookie into an upside-down triangle shape to make room for the ears and nose decorations. Flatten each ball slightly with your palm to ensure even baking. Gently press two mini pretzels on top for antlers, and a red M&M below to form the nose. Bake for 10 minutes; once out, carefully add the two chocolate chips for eyes right away while the cookie is still warm but firm. Let them rest 5 minutes on the sheet to set before moving to a wire rack.
Cook's Notes & Tricks
Over time, I've learned the magic of chilling the dough and adding decorations at precise moments. Don't press the chocolate chips in before baking-they can melt out of place. And keep an eye on baking time; every oven is a little different, so early testing helps.
- Doneness Cue: The edges should look golden and firm, but the center may still appear soft. This gives a chewy finish.
- Temperature Trick: Stick to room-temperature butter to avoid greasy or dense dough.
- Make-Ahead Move: You can freeze uncooked dough balls, then bake straight from frozen-just add a minute or two to baking time.
- Avoid This Pitfall: Don't skip chilling the dough; unchilled dough tends to spread too thin, losing its festive shape.
Serve & Enjoy
Finishing Touches
After cooling on a rack, your reindeer cookies are ready for the spotlight. The combination of salty pretzels, nutty peanut butter, and sweet candies works wonderfully because it balances sweetness and texture. Sometimes, a light dusting of powdered sugar adds a snowy vibe that's hard to resist.
Pairs Beautifully With
These cookies are a natural match for cold milk or hot chocolate with marshmallows, creating a cozy treat that feels like hugging a warm blanket. For a festive gathering, try pairing them alongside spiced cider or chai tea. The warmth from spices complements the sweet nuttiness perfectly.
Simple Plating Wins
Keep it stress-free: arrange the cookies in a circle on a holiday-themed plate to resemble a wreath, or stack them with parchment paper in between for a grab-and-go platter. Adding sprigs of rosemary or holly alongside can give a fresh, seasonal pop that looks effortlessly beautiful.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your reindeer cookies in an airtight container at room temperature for up to 4 days. They stay soft with a slight crisp edge, but if you like them chewier, popping them into the container with a slice of bread helps retain moisture overnight.
Freezing Tips
You can freeze baked Reindeer Cookies for up to 2 months. Use a freezer-safe bag or container with parchment paper layers to prevent sticking. Thaw at room temperature for 20-30 minutes before enjoying. If freezing dough balls, bake directly from frozen and add a couple of minutes to the cooking time.
Reheating Reindeer Cookies Recipe Without Drying Out
To warm up leftovers, I like using the oven at 300°F for 5-7 minutes-this revives that fresh-baked softness without drying out the peanut butter richness. A quick 10-second zap in the microwave works for a treat on demand but watch closely to avoid overheating, which can make cookies tough.
Frequently Asked Questions
While almond butter might seem like a good swap, I suggest sticking with creamy peanut butter for the best texture and flavor balance. Some nut butters can contain more oil and alter the dough consistency, resulting in spread-out cookies.
Mini pretzels give that iconic reindeer look with a salty crunch, but if you don't have them, small pretzel rods or twisted breadsticks could work. Just pick something sturdy enough to hold shape during baking.
Adding chocolate chips right after baking prevents them from melting too much and losing their shape, which keeps the "eyes" distinct and adorable. Adding them before baking often causes the chips to flatten or disappear.
Absolutely! You can make the dough a day ahead and keep it refrigerated or freeze dough balls for longer storage. This flexibility means you can bake fresh cookies whenever the craving hits.
Final Thoughts
PrintFull Recipe
Reindeer Cookies Recipe
Reindeer Cookies are festive, fun, and perfect for holiday celebrations. These peanut butter cookies are decorated with pretzels for antlers, red M&Ms for noses, and chocolate chips for eyes, creating adorable edible reindeer faces that kids and adults will love.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 26 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ tsp. baking soda
- ⅛ tsp. salt
Wet Ingredients
- ½ cup unsalted butter; softened
- ¾ cup brown sugar; packed
- ¼ cup sugar
- ¾ cup creamy peanut butter (not 100% natural)
- 1 Tbsp. milk
- 1 ½ tsp. vanilla extract
- 1 whole egg
Decorations
- 52 mini pretzels
- 26 red M&Ms
- 52 chocolate chips
Instructions
- Mix Sugars and Wet Ingredients: In a large mixing bowl, beat together the softened butter, brown sugar, and sugar with a stand mixer or electric mixer until combined, about 1 minute. Then add the peanut butter, milk, vanilla extract, and egg. Continue beating until the mixture is light, fluffy, and well combined.
- Add Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture. Mix until a cookie dough forms and all ingredients are fully incorporated. Scrape down the sides of the bowl with a spatula to ensure even mixing. Be careful not to over-mix the dough.
- Chill the Dough: Place the cookie dough in the refrigerator for 15 minutes to help it set and make it easier to shape.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Prepare your baking sheets by either spraying them with nonstick cooking spray or lining them with parchment paper.
- Shape and Assemble Cookies: Using a mini ice cream scoop or two tablespoons, roll out the dough into 26 balls. Arrange each ball into an upside-down triangle shape on the baking sheet, spacing them evenly. Gently press each cookie down slightly with the palm of your hand. Attach two mini pretzels at the top of each triangle to form antlers and press a red M&M near the bottom for the nose.
- Bake and Decorate: Bake the cookies one sheet at a time for 10 minutes. Immediately after removing from the oven, carefully press two chocolate chips into the center of each cookie to create the eyes.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these festive treats or save them for Santa!
Notes
- Use creamy peanut butter that is not 100% natural to ensure proper texture and moisture.
- Chilling the dough helps the cookies hold their shape while baking.
- Press decorations gently to avoid breaking pretzels or distorting the cookie shape.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Substitute red candies with any red round candy if M&Ms are unavailable.
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