These adorable Reindeer Cookies are simple to make with pantry staple ingredients. A fun to decorate cookie, the kids will fall in love with these holiday treats!

Each year we have seen more and more creative holiday cookies and these Reindeer Cookies do not disappoint! This is one that my kids have requested the most.

These chocolate cookies with a fun reindeer face on them are perfect for holiday baking exchanges, Christmas parties, and would be wonderful to leave out for Santa!

They have the perfect texture and they’re almost too cute to eat. When my kids know I’m making these, they always ask to help decorate them and we all have a great time.

These are super simple and tasty you’ll want to add them to your baking list for sure. With the chocolate cookies, the chocolate topping and the fun decorations, they really are loved.

The perfect holiday dessert for any of your occasions. If you’ve been searching for that one fun cookie to make this year, then these Reindeer Cookies need to be it!

Some of our other favorite cookie recipes we have on our site include: Linzer Cookies, Christmas Tree Cookies and Chewy Molasses Cookies.

WHY THIS RECIPE WORKS:

Cute little reindeer faces that aren’t too difficult to make.
Easily double this recipe.
Just what you need to bake for Santa, a baking sale, or just a fun holiday baking session.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

Semi-sweet chocolate
Unsalted butter
Granulated sugar
Light brown sugar
Vanilla extract
Egg
All-purpose flour
Salt
Baking soda
Heavy cream
Mini pretzel twists
Red or brown M&M’s
Vanilla wafers
Candy eyeballs

HOW TO MAKE REINDEER COOKIES, STEP BY STEP:

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
In a medium saucepan, combine 2 ounces of semi-sweet chocolate and butter. Cook over medium-low heat, stirring frequently until melted and well combined.
Remove saucepan from heat and add sugars and vanilla. Stir until well combined and sugars have dissolved.
Add egg and whisk briskly for 1 minute.
In a small bowl, combine flour, salt and baking soda. Add dry ingredients to the melted chocolate mixture and stir until just combined.
Scoop cookie dough onto parchment lined cookie sheets using a 2 tablespoon cookie scoop. Bake for 10-12 minutes or until the edges of the cookies just start to set. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to finish cooling.
Once cookies have cooled, add remaining 6 ounces of chocolate and heavy cream to a microwave safe bowl. Microwave on high for 45 seconds. Allow mixture to rest for 60 seconds before whisking until smooth.
Frost the top of the cookies with about 1 tablespoon of ganache.
While the ganache is still wet, add a mini nilla wafer to the bottom center of each cookie to create the reindeer muzzle.
Add two pretzel halves to the top of the cookie to create the antlers.
Add two candy eyeballs above the mini nilla wafer for the eyes.
Using a toothpick, add a small dollop of ganache to the M&Ms and adhere them to the nilla wafer to create the nose.
Allow the ganache to set for at least an hour before enjoying.

WHAT’S THE EASIEST WAY TO CUT PRETZELS?

Use a serrated knife to gently saw through the pretzels. Do not apply too much pressure or the pretzels are likely to break.

WHAT IF I CAN’T FIND CANDY EYES?

No problem, just use a dot of white frosting and add a smaller dot to be the pupil for the eye.

Usually you can find different sizes of candy eyes down the cake decorating aisle at your grocery store (we use Walmart) or you can find them on Amazon as well.

HOW DO YOU GET THE NOSE, EYES AND EARS TO STICK?

Make sure you’re working quick enough that the eyes, pretzels and wafers get stuck into the ganache before it starts to set.

The ganache acts as the glue to hold everything together. If you do not want to use your fingers, you can use a kitchen tweezers as well to do this step.

HOW TO STORE:

Uneaten cookies can be stored in an airtight container at room temperature where they will keep for up to three days.

These can also be frozen, carefully place your cookies in a freezer container separated by parchment paper and they will keep for up to 3 months.

To defrost, remove from the freezer into the refrigerator or the countertop overnight until thawed.

TIPS AND TRICKS:

Be sure to briskly whisk the mixture for a full 60 seconds after adding the egg. The chocolate mixture will still be warm and you run the risk of cooking the egg and ending up with pieces of cooked egg white in the mixture if it is not thoroughly mixed.
These can be frozen, see above on how to do that.
You can use chocolate covered pretzels instead of the mini pretzel twist.
Instead of circular cookies, you can use a different shape to make more pronounced reindeer heads.
Don’t refrigerate your cookies or they’ll dry out, store leftovers at room temperature for best results.
This recipe can easily be doubled.

Looking for that perfectly tasty and perfectly fun recipe to bring to your next holiday party? You have to whip up a batch of these Reindeer Cookies, kids and adults alike will fall in love.

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If you’ve tried these REINDEER COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Reindeer Cookies