Reindeer Cookies Recipe
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Reindeer Cookies Recipe
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Reindeer cookies are stuffed with cookie butter and decorated with Rudolph the Red-Nosed Reindeer for Christmas!
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Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 1½ cups powdered sugar divided
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1⅓ cups biscoff cookie butter
- 1 cup chocolate chips melted
- ¼ cup red cinnamon candies such as Red Hots
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
- Add the egg whites and beat for another minute. Add the vanilla extract and mix for a few seconds to incorporate.
- Add in the flour and salt and beat on high speed until extremely smooth, about 2 minutes.
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Cut out the base cookies: Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Using a 2-inch linzer cookie cutter without the circle center cutout attachment, cut out 30 base cookies. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets.
- Cut out the top cookies: Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Cut 30 more cookies with the linzer cookie cutter, still without the center circle cutout attachment. Once the cookies are cut, use the center circle cutout attachment and cut offset holes out of the cookies. Remove the holes from the cookies before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
- Assemble the cookies. Place the top cookies on parchment paper or a clean surface. Place the remaining ½ cup powdered sugar in a fine mesh sieve and dust the cookie tops.
- Place the Biscoff cookie butter in a microwave safe bowl. Microwave for 15-20 seconds to slightly soften the cookie butter. Use the back of a spoon to spread 1 teaspoon of the softened cookie butter onto the base cookie. Press a top cookie (the cookie with the center cut out) directly on top making sure that the edges are aligned. This will cause the cookie butter to come up into the center of the cookie. If the center of the cookie is not filled with cookie butter, you can spoon in a little extra cookie butter to finish filling it. Repeat to make 30 total sandwich cookies.
- Place one red candy into the Biscoff cookie butter filling close to the bottom edge to make the reindeer nose.
- Pour the melted chocolate chips into a Ziplock. bag. Cut a pin sized hole in one corner of the bag. Gently squeeze the bag to pipe reindeer details: 2 small eyes just above the nose and 2 antlers.
Notes
- Storage: Store reindeer cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Information
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Serving
1cookie
Calories
247kcal
(12%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
45mg
(2%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
284IU
(6%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30sandwich
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 45mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 284IU | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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