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Christmas Reindeer Cookies

Christmas Reindeer Cookies - featured image

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Adorable and delicious, these soft, chewy reindeer cookies are perfect for holiday baking and decorating.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup unsalted butter room temperature
  • 1 ⅔ cup brown sugar
  • 1 teaspoon maple syrup
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup granulated sugar for rolling
  • Small pretzels for antlers
  • Candy eyeballs
  • Red M&Ms for noses

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. Set aside the dry ingredients.
  5. In a large mixing bowl, beat room temperature butter until creamy.
  6. Add brown sugar and maple syrup to the butter.
  7. Beat until the mixture is light and fluffy.
  8. Mix in the large egg, large egg yolk, and vanilla extract until just combined.
  9. Gradually add the dry ingredients to the wet mixture.
  10. Mix until a soft dough forms.
  11. Scoop dough into balls, about 3 tablespoons each.
  12. Roll each dough portion into a smooth ball.
  13. Coat each dough ball evenly in granulated sugar.
  14. Chill the coated dough balls in the refrigerator for 15–30 minutes.
  15. Place 6 dough balls per prepared baking sheet.
  16. Bake for 10–12 minutes, until the edges are set and lightly golden.
  17. While cookies are still warm from the oven, gently press in pretzels for antlers.
  18. Press in candy eyeballs.
  19. Press in a red M&M for the nose.
  20. Let cookies cool on the baking sheet for 5 minutes.
  21. Transfer cooled cookies to a wire rack to cool completely.

Notes

Ensure butter is at room temperature for easy creaming and a smoother dough.
Do not overmix the dough once flour is added to keep cookies tender.
Chilling the dough prevents excessive spreading during baking.
Decorate the cookies while they are still warm from the oven for best adhesion.