Reindeer Cookies

4.75 from 4 votes

These Reindeer Cookies are fun but easy Christmas cookies. They are the perfect for Christmas cookie exchange recipe. They will please a crowd in a minute.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.45, $0.27 per Serving

Ingredients

For the Cookies:

½ cup butter (softened)
1 cup brown sugar
¾ cup creamy peanut butter
2 Tablespoons milk
1 teaspoon vanilla extract
1 large egg
1 ¾ cup All Purpose Flour
½ teaspoon baking soda
¼ teaspoon Salt

For the Decorations:

48 pretzel twists
48 Candy Eyes
24 Red M&Ms

Instructions

Preheat the oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter, brown sugar, peanut butter, milk, and vanilla extract with an electric mixer on medium speed until smooth and combined.
Add the egg and beat until fully incorporated.
Reduce the mixer speed to low. Gradually add the dry ingredients and mix just until combined. Do not overmix.
Scoop the dough into approximately 2-tablespoon portions and roll into balls. Shape each ball into a triangle and place on the prepared baking sheets.
Bake for 8–10 minutes, or until the cookies are just set.
Immediately decorate the warm cookies. Press pretzel twists into the wide end of each cookie to form antlers. Add 2 candy eyes and 1 red M&M to create each reindeer face.
Let the cookies cool on the baking sheets for 5 minutes.
Carefully transfer the cookies to wire racks and cool completely before serving.

Notes

For best results, use room-temperature ingredients and creamy peanut butter.

Decorate the cookies while they are still warm so the pretzels, candy eyes, and M&M's stick securely.

Store leftovers in an airtight container at room temperature for up to 4–5 days. Place a slice of bread in the container with the cookies to help keep them soft.

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