4.9 from 75 votes
Reindeer Cookies
These easy Reindeer Cookies with pretzel antlers are fun, festive, and delicious! Made with a homemade peanut butter cookie, they are a hit every time! These can be made ahead of time and are freezer friendly!
Prep Time
10 mins
Cook Time
10 mins
Refrigerate
30 mins
Total Time
50 mins
Servings: 18
Calories: 248 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup vegetable shortening*
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1/2 teaspoon vanilla extract
- 2 eggs , large
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 36 mini pretzel twists
- 18 Rolo candies
- 18 red m&m candies
- 36 Candy eyes , or mini chocolate chips
- 1 small tube decorating frosting
Instructions
- In a mixing bowl, cream together butter, shortening, peanut butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add eggs, mixing after each addition. Mix in the vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Stir dry ingredients into the wet ingredients and mix gently to combine. Don't over-mix. The dough will be very soft. Refrigerate for at least 30 minutes, or up to 3 days.
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper.
- Scoop dough into large balls and roll them into an oval shape. Place on prepared baking sheet. Bake for 9-12 minutes, until set and no longer glossy looking.
- Remove from oven. Press pretzels into the top of the cookie, for the ears. Press a rolo into the center, for the nose. Add two candy eyes, or chocolate chips for the eyes. Place a dot of frosting in the center of the rolo to secure a red m&m candy on top, for the nose. Allow to cool on baking sheet. then transfer to cooling rack.
Cup of Yum
Notes
- Shortening: I like the way the shortening helps these cookies bake taller, and adds softness to the texture, but you can substitute butter if you want.
- Make Ahead Instructions: The cookie dough can be refrigerated for up to 3 days in advance. Store baked cookies in an airtight container at room temperature for 2-3 days.
- Freezing Instructions: Baked and cooled cookies can be frozen in an air-tight container for up to 3 months.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
25mg
(8%)
Sodium
284mg
(12%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
112IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 284mg | 12% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.