Description
These Reindeer Cookies are adorable, festive treats perfect for the holiday season. Soft peanut butter cookies are decorated with pretzels for antlers, chocolate chips for eyes, and red candies for noses, making them fun for bakers of all ages to create and enjoy during Christmas celebrations.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Decorations
- 48 mini pretzels (2 per cookie for antlers)
- 24 red chocolate candies or red M&M’s (for noses)
- 48 mini chocolate chips (for eyes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, ensuring even texture in your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agents and salt evenly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring until fully combined and a dough forms.
- Form Cookies: Scoop the dough into 1½-inch balls using a cookie scoop or spoon. Slightly flatten each dough ball with your hands or a spatula, then arrange them on the prepared baking sheets, spacing them apart.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn a light golden brown, signaling they are cooked through but still soft.
- Decorate: While the cookies are still warm, gently press two mini pretzels onto the top of each cookie to form antlers, place two mini chocolate chips for eyes, and add one red candy in the center to create the iconic reindeer nose.
- Cool: Transfer the decorated cookies to a wire rack and allow them to cool completely before serving or storing to let them set perfectly.
Notes
- Using softened butter is key to achieving a creamy dough that mixes well.
- For best results, line baking sheets with parchment paper or silicone mats to prevent cookies from sticking.
- Press decorations gently to avoid breaking the warm cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- Peanut butter can be substituted with sunflower seed butter for nut-free variation.
