Chocolate Reindeer Cookies

What are chocolate reindeer cookies?

Chocolate reindeer cookies are an adorable Christmas cookie, sure to liven up any holiday cookie spread! They are a unique and delicious, chocolatey cookie. They are perfect for kids, but adults will love them too!

These festive chocolate cookies are shaped into a little teardrop shape to make the reindeer body. Then, broken pretzels are stuck into the tops of the cookie dough. After baking, stick on candy eyeballs and a red sprinkle for the nose using icing.

The cookies taste so chocolatey, buttery, and delicious! They are kind of like a chocolate butter cookie.

Ingredients for cookies

Here's everything you'll need to make these chocolate reindeer cookies. You probably already have most of the ingredients!

• all-purpose flour
• unsweetened Dutch-process cocoa powder
• salt
• unsalted butter
• sugar
• vanilla extract
• almond extract
• egg
• pretzels
• candy/sprinkle eyeballs
• red sprinkles
• icing

How to make chocolate reindeer cookies

First, Break pretzels apart so they look like antlers. Make sure there is at least one straight end to stick into the cookie.

Now, combine the flour, cocoa powder, and salt in a bowl. In a separate bowl with an electric mixer, beat butter until creamy, about 2 minutes. Gradually add the sugar to the butter and beat the mixture until it's pale and fluffy, about another 3 minutes. Beat in the vanilla and almond extracts, and then mix in the egg.

Gradually add the flour mixture, until the dough is combined. Split the dough into two equal halves. Flatten each half into a disc and then wrap in plastic wrap. Chill the dough for 2 hours, or up to 1 day. Once the dough has chilled, preheat the oven to 350ºF.

Forming the cookies

Take about 2 tablespoons of cookie dough and roll it between your palms into a ball. pinch one side of the ball and slightly elongate to form a face. Using your finger, gently make 2 indentations above the bridge of the nose to form eye sockets.

Stick two pretzels into the rounded top of the cookie, inserting the straightest end into the dough. Push the pretzel down about halfway into the dough so it sticks up straight.

Place the cookies on a parchment-lined baking sheet about two inches apart. Bake in the preheated oven for about 17-18 minutes. the antlers have drooped while baking, stand them back up straight as soon as the cookies come out of the oven. Let the cookies cool on the baking sheets on wire racks.

Once cooled, use icing to stick on the reindeer's eyes and nose!

Chocolate reindeer cookies can be stored in an airtight container at room temperature for up to 1 week.

I hope you love these fun little reindeer cookies! If you make these, I would really appreciate if you left a comment and a rating below! Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂

Chocolate Reindeer Cookies

Chocolate reindeer cookies are sure to be the cutest cookies you make all season! A chocolatey cookie is decorated with pretzel antlers, candy eyes, and a classic Rudolph red nose.

• 2 1/2 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 egg
• pretzels
• candy eyes
• red sprinkles

1. First, Break pretzels apart so they look like antlers. Make sure there is at least one straight end to stick into the cookie.

2. Combine flour, cocoa powder, and salt in a bowl; set aside. In a separate bowl with an electric mixer, beat butter until creamy, about 2 minutes. Gradually add sugar to butter and beat the mixture until it's pale and fluffy, about another 3 minutes. Beat in vanilla extract, almond extract, and egg.

3. Gradually add flour mixture, until the dough is combined. Split the dough into two equal halves. Flatten each half into a disc and then wrap in plastic wrap. Chill the dough for 2 hours, or up to 1 day.

4. Once the dough has chilled, preheat the oven to 350ºF. Take about 2 tablespoons of cookie dough and roll it between your palms into a ball. pinch one side of the ball and slightly elongate to form a face. Using your finger, gently make 2 indentations above the bridge of the nose to form eye sockets. Stick two pretzels into the rounded top of the cookie, inserting the straightest end into the dough. Push the pretzel down about halfway into the dough so it sticks up straight.

5. Place the cookies on a parchment-lined baking sheet about two inches apart. Bake in the preheated oven for about 17-18 minutes. If the antlers have drooped while baking, stand them back up straight as soon as the cookies come out of the oven. Let the cookies cool on the baking sheets on wire racks. Once cooled, use icing to stick on the reindeer's eyes and nose. Chocolate reindeer cookies can be stored in an airtight container at room temperature for up to 1 week.

Dessert