Reindeer Cookies
User Reviews
4.9
Reindeer Cookies
Description
These Reindeer Cookies start with a soft dough made from creamed butter, vegetable shortening, peanut butter, granulated and brown sugars, eggs, and vanilla. Flour, baking soda, and salt are gently incorporated to create a tender cookie base. Chilling the dough firm ups the texture for better shape retention. After baking at 375°F until set and no longer glossy, cookies are decorated by pressing pretzels for ears, a Rolo candy for the nose topped with a red M&M for a festive touch, and candy eyes or mini chocolate chips to complete the face.
The combination of peanut butter and the soft sweetness from the candies makes these cookies festive and approachable. The cookies hold their shape well and bake to a softly textured bite, making them suitable for holiday gatherings or sharing. Decorating immediately post-baking ensures the pieces stay attached as the cookies cool.
You can prepare the dough up to three days in advance by refrigerating it, and baked cookies keep fresh at room temperature in an airtight container for 2-3 days. They also freeze well for up to three months when stored properly.
Ingredients
- 1/4 cup butter unsalted
- 1/4 cup vegetable shortening
- 1/2 cup peanut butter creamy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1/2 teaspoon vanilla extract
- 2 egg large
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 36 mini pretzels twists
- 18 Rolo candies
- 18 M&M candies red color
- 36 Candy eyes , or mini chocolate chips
- 1 decorating frosting small tube
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.
Notes
- Vegetable shortening helps the cookies stay tall and soft, but you can substitute butter if preferred.
- Refrigerate the dough for at least 30 minutes and up to 3 days before baking to improve texture.
- Store baked cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
- Freeze cooled baked cookies in airtight containers for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 248 kcal
% 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.
User Reviews
Overall Rating
4.9
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