These reindeer cookies for Christmas are so good! They make such a bright colorful addition to cookie platters, a buffet, or dessert table. You will love how easy these are to make, and how quickly they come together for decorated cookies. These would even be a great idea for a cookie exchange or cookie party. No matter when you serve them, they’re sure to be a favorite!
Baking for the holidays has been something that I’ve loved to do for years. While my kids were growing up there would always be cookies in the house at Christmas. My daughters loved to help me bake. We sometimes surprised dad by boxing up some of his favorites as a gift, made by hand. What could be better than hand made by your own children?
Join me and make these as I participate once again in the series Tastes Of The Season, hosted by Kristen of Ella Claire Inspired.
How To Make Christmas Reindeer Cookies
Reindeer Cookies For Christmas
These reindeer cookies for Christmas are so good! They make such a bright colorful addition to cookie platters, a buffet, or dessert table. You will love how easy these are to make, and how quickly they come together for decorated cookies.
- 3 sticks unsalted butter softened
- 1 cup sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 3 1/2 cups flour
- 1 bag
Nonpareils Christmas mix
- 8 squares
White chocolate almond bark (melting chocolate) (DIVIDED - SEE INSTRUCTIONS)
- 1 bag reindeer corn red/white & green candy corn
In the mixing bowl of a stand mixer, cream the butter and sugar, using the whisk attachment.
Add the Vanilla, and mix well.
In a separate bowl, combine the flour and salt, and stir well to blend.
Add the flour mixture to the mixer, a little at a time, blending between additions, until all the flour has been added and the ingredients are well mixed.
Scrape down the sides of the mixing bowl, and blend.
Place the mixing bowl in the refrigerator for 30 minutes, to chill the dough.
Line a cookie sheet with parchment paper, and roll the cookie dough into Tablespoon size balls, and place on the parchment paper.
When the cookie sheet(s) is full, using your thumb, or knuckle, make an indentation in the center of the cookie balls, until all the cookies have an indented center.
Bake in a preheated oven at 350 degrees for 20 minutes, or until the cookies are light golden brown.
Remove the cookies to a wire rack and allow them to cool completely.
When cookies are cool, place the Nonpareils in a shallow dish, and set aside.
Melt 4 squares of the white chocolate in a microwave safe bowl, and microwave on 20 second intervals, stirring well, until chocolate is completely melted.
Dip the bottoms of the cookies in the chocolate, and immediately into the Nonpareils, and place them on parchment paper to set.
When all of the cookies have been dipped, melt another 4 squares of the white chocolate in the microwave, (following the same directions as above) and fill the center of each cookie with white chocolate.
Place three Reindeer corns on top of the white chocolate in the center of each cookie.
Allow the cookies 1 to 2 hours for the chocolate to set (or harden) before moving them.
Once the chocolate is set, then you can move the cookies to an airtight container for storage, or serve them. Enjoy!
Cookies will keep in an airtight container for up to 4 days.
White chocolate almond bark can be found on the baking isle located near the chocolate chips, with the melting chocolate. It has nothing to do with almonds, doesn’t contain them. It’s a great melting chocolate, and easy to work with. The flavor is like the white chocolate from a candy counter, and I always recommend this for melting and dipping. If you find you left your chocolate, or white chocolate in the microwave too long, and it’s thick, and won’t stir easily, add about a Tablespoon of cream to the chocolate and stir again. Place it back in the microwave for about 10 seconds, and keep stirring it until it thins enough to work with. Some microwaves heat faster than others; if your microwave is high wattage, try melting at 10 second intervals, or 15 second intervals instead of 20 second intervals to melt the chocolate.
These reindeer cookies for Christmas are so easy, fun and colorful! I like to use decorative Chinese food takeout containers to box up cookies for gifting. Plop a bow on top and take to your next holiday gathering for the hostess! These reindeer cookies are scrumptious dipped in milk and don’t forget to leave a plate for Santa!
Please visit my friends below who are all sharing their favorite Christmas cookie recipes!
Double Chocolate Junior Mint Cookies by Ella Claire & Co. | Snowball Cookies with Pecans by Live Laugh Rowe | Double Chocolate Peppermint Cookies by Boxwood Avenue | Chocolate Covered Peppermint Cookies by Rooms for Rent.
Chocolate Peppermint Sandwich Cookies by Jenna Kate at Home | Iced Peanut Butter Cookies by Maison de Pax | Caramel Thumbprint Snickerdoodles by Summer Adams | Peanut Butter Cookie Cups by Town and Country Living
Gooey Butter Christmas Cookies by Tidy Mom | Toasted Coconut Einkron Cookies by Farmhouse on Boone | Christmas Candy (M&M) Cookies by Nina Hendrick | White Chocolate Peppermint Oreos by My Sweet Savannah
Praline Snickerdoodles by So Much Better with Age