EASY REINDEER COOKIES
One year my son Eric wanted to buy everyone in his class a present. I suggested we bake them a treat instead. We made these festive cookies using a cookie mix, pretzels, chocolate chips and Red Hots. -Gretchen Vandenberghe, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; securely wrap roll in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. , Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers. , Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.
Nutrition Facts : Calories 129 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 134mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE REINDEER COOKIES
Add a touch of whimsy to your holiday spread with these chocolaty treats. They're perfect for getting little ones involved. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes., To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.), To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12-14 minutes. Remove from pans to wire racks; cool completely., Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY
These reindeer treats are the perfect semi-homemade holiday treat. Dip chocolate sandwich cookies in melted chocolate, then decorate with pretzel antlers, white chocolate chip eyes, and cinnamon candy noses.
Provided by Tikeyah Whittle
Categories Snacks
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with wax paper or nonstick foil.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
- Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
- Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
- Refrigerate for at least 30 minutes, or until the chocolate is set.
- Enjoy!
REINDEER MASK COOKIES
With these playful cookies, everyone can join in the reindeer games.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 9 cookies
Number Of Ingredients 14
Steps:
- For the dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top.
- Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out 8 cookies with a 2 1/2-inch cutter and 4 cookies with a 2 1/4-inch cutter. Make the masks by placing 2 of the larger cookies on the prepared baking sheet next to each other so they are barely touching. Place one of the wooden sticks in the middle of the cookies. Place one of the smaller cookies on top of the stick to secure the pieces together. Repeat with remaining cookies, placing each mask about 2 inches apart on the baking sheet. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, for the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and the vanilla and whip with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water if needed). The white will be your muzzle, so it needs to be very stiff so that it holds a textured shape.
- Fit 3 pastry bags with a small tips - 2 with small round tips and 1 with a small closed star tip. Remove 1 cup of frosting and place in the piping bag with a small closed star tip.
- Put 1/4 cup of the remaining frosting into a small bowl. Add 12 drops of the dark brown food coloring and whisk until combined. This will be used to outline the cheeks and to draw the mouth, so it needs to be thick but not as stiff as the white. (The food coloring should be enough added liquid but add a drop of water if it is still too thick.)
- Add 7 to 9 drops of the light brown food coloring to the frosting still in the mixer. Add a few drops of water. Beat until combined and loose, adding more water if necessary. This will be the flood color for the cheeks, so it needs to be loose but not watery.
- Pipe a line of the dark brown icing around the outer edge of each cheek (the large cookies). This will be the rim that contains the light brown flood so make sure there are no gaps or holes. Repeat with remaining cookies. Once you have finished the edges of all the cookies, check to make sure the first cookie is dry. If not, wait 5 to 10 more minutes until the edges are dry. Then flood each of the cheeks with the light brown frosting. Allow the cookies to dry for 10 to 15 minutes before continuing to decorate (depending on how fast you are, this might be as long as it takes you to flood all the cookies). Once the cheeks are dry, fill the center circle with piped white swirls. Place a red gummy candy halve in the middle of each circle just above the center. Lastly, pipe a mouth onto your mask - starting at the candy nose, pipe a small line down that curves out into hooks in opposite directions. Repeat with remaining noses. Let the cookies dry completely before serving and wearing.
EASY REINDEER COOKIE BARS
These soft and sweet reindeer treats are cut out to be the cutest cookies on your tray! Easy enough that anyone can get in on the baking and decorating fun, and so delicious that there'll never be leftovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 27
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
- In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough in bottom of pan. Bake 19 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
- Remove bars from pan by lifting foil; peel foil away. Spread frosting over top. Cut into 27 triangles as follows: Using sharp knife, cut into 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base, cleaning knife with paper towel after each cut to keep frosting clean of crumbs. (See diagram below.) Set aside end pieces for snacking.
- For each reindeer: Press 2 halved pretzels on top corners of cookie triangle for antlers, 2 candy eyeballs in center for eyes, 1 brown candy on tip of triangle for nose (use photo as guide). Repeat with remaining cookie triangles. Store covered in airtight container in single layer.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Bar, Sodium 140 mg, Sugar 16 g, TransFat 0 g
HOLIDAY REINDEER COOKIES
Gather 'round the tree on Christmas Eve and feast on these adorable reindeer cookies. If you listen closely, you might heard reindeer hoofs on the roof! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 cookies.
Number Of Ingredients 6
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip one cookie in chocolate; allow excess to drip off. Place on waxed paper., Attach two marshmallow halves onto cookie for eyes; add decorating icing for pupils and a mouth. Add an M&M or Red Hot for nose. Attach pretzels or pretzel pieces for antlers. Repeat. Let stand until set.
Nutrition Facts : Calories 182 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
COOKIE REINDEER RECIPE BY TASTY
Here's what you need: pretzel twists, chocolate-filled oval-shaped cookies, white frosting, candy eyes, red chocolate-covered candies
Provided by Walmart
Categories Desserts
Yield 15 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Carefully snap each pretzel in half down the middle. Each half will serve as 1 antler.
- Apply a dab of white frosting to the top of each cookie. Attach 2 pretzel halves to the frosting, then flip the cookie over and set pretzel side-down on the prepared baking sheet. Repeat with remaining cookies and pretzels.
- Use frosting to stick 2 candy eyes and 1 red chocolate-coated candy "nose" on each cookie.
- Refrigerate the cookies for 5-10 minutes to firm up the frosting, or let sit at room temperature for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 0 grams, Protein 0 grams, Sugar 42 grams
REINDEER POOP COOKIES
Make and share this Reindeer Poop Cookies recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 1h20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients.
- Drop by teaspoon full (or as large/small as you would like) onto wax paper and let harden. They will set up in about 30-60 minutes.
- These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen.
- Yield will depend on how big you make the cookies.
Nutrition Facts : Calories 4132.7, Fat 177.7, SaturatedFat 77.3, Cholesterol 261.1, Sodium 1480.9, Carbohydrate 597.4, Fiber 33, Sugar 413.6, Protein 70
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- Prepare a DIY piping bag for your frosting. Our trick is to take a Ziploc bag and place it inside a glass. When you transfer the frosting, keep scraping the spatula against the rim of the glass that’s covered by the bag. When you’re done, lift the bag up and squish the icing into one corner. Take a pair of scissors and clip the end slightly.
- Take the peanut butter cookies and split them in half. Set them aside where you plan to assemble the cookies.
- Place a dollop of frosting at the top and bottom of the peanut butter cookie. You’ll want to do this on one of the cookies in each pair. Placing a dollop at the top and bottom of the cookie helps to balance out the sandwich once the antlers are added.
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