My kids love making these fun and festive Reindeer Cookies with a baked peanut butter cookie decorated with a Rudolph face. I love that you can make them ahead of time, and they’re freezer friendly (ready to place on Santa’s plate on Christmas Eve!).

Looking for more Christmas cookie recipes? Try my Ginger Molasses Cookies, Gingerbread Cookies, or Soft Sugar Cookies!

A Reindeer cookie made with a baked peanut butter cookie, pretzels for the antlers, and a rolo and m&m candy for the nose.

Why I love these cookies:

  • Festive – These cute cookies are fun to eat and are so fun for the kids to help with too!
  • Make Ahead – The cookie dough can be made ahead up to 3 days in advance. The cookies also freeze great!
  • Crowd Favorite – These cookies taste delicious and are great to take to a cookie exchange, holiday party, or on plates to friends!

How to make Reindeer Cookies:

  1. Wet Ingredients: In a mixing bowl cream together butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add eggs, mixing after each addition. Mix in the vanilla.
  2. Dry Ingredients: In a separate bowl whisk together flour, baking soda, and salt. Stir dry ingredients into the wet ingredients and mix gently to combine.
  3. Chill Dough: Refrigerate dough for at least 30 minutes, or up to 3 days.
  4. Bake: 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.
  5. Add Reindeer Face: 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.
Two process photos for adding pretzels and a rolo to a cookie to make a reindeer face.

Place a dot of frosting in the center of the rolo to secure an m&m candy on top, for the nose. Allow to cool on baking sheet. then transfer to cooling rack.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be refrigerated for up to 3 days in advance. Store baked cookies in an air-tight container at room temperature for 2-3 days.

To Freeze: Baked and cooled cookies can be frozen in an airtight container for up to 3 months.

Popular Christmas Cookies and Treats:

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Recipe

A Reindeer cookie made with a baked peanut butter cookie, pretzels for the antlers, and a rolo and m&m candy for the nose.
Prep 10 mins
Cook 13 mins
Refrigerate 30 mins
Total 53 mins

Ingredients
 
 

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening*
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 36 mini pretzel twists
  • 18 rolo cookies
  • 18 red m&m candies
  • 36 candy eyes , or mini chocolate chips
  • 1 small tube decorating frosting

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 and 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

Shortening: I like the way the shortening helps these cookies bake taller, and adds softness to the texture but you can substitute butter if you want.
Make Ahead Instructions: The cookie dough can be refrigerated for up to 3 days in advance. Store baked cookies in an air-tight container at room temperature for 2-3 days.
Freezing Instructions: Baked and cooled cookies can be frozen in an air-tight container for up to 3 months.

Nutrition

Calories: 247kcalCarbohydrates: 34gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 289mgPotassium: 92mgFiber: 1gSugar: 14gVitamin A: 112IUVitamin C: 1mgCalcium: 19mgIron: 1mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    We made these for Christmas and they turned out just as cute as your photos (which doesn’t always happen when I find things on Pinterest!). The cookies were really good, too. Thanks!