Description
These Chocolate Crinkle Reindeer Cookies are fudgy, festive, and adorable—perfect for Christmas parties, gifting, or baking with kids!
Ingredients
-
- For the Cookies
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar (for rolling)
- For Decorating
- 48 mini pretzels, broken in half (antlers)
- 24 red candies (noses)
- 48 mini chocolate chips or candy eyes (eyes)
- Optional: melted chocolate for “glue”
Instructions
- In a large bowl, whisk together melted butter and granulated sugar.
- Add the eggs and vanilla extract, mixing until smooth.
- Stir in cocoa powder, flour, baking powder, and salt until a thick dough forms.
- Cover and chill the dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Roll dough into 1-inch balls, then coat generously in powdered sugar.
- Place 2 inches apart on the baking sheet and bake 10–12 minutes.
- While warm, gently press in 2 pretzel pieces (antlers), 2 eyes, and 1 red candy nose.
- Use melted chocolate as glue if needed for sticking.
- Cool completely before serving.
Notes
- Chilling the dough is essential for thick, crackly cookies.
- Decorations stick best while cookies are still warm.
- Use candy eyes for an extra-cute look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American