Print Options

 
 Print
Chocolate Reindeer Recipe

Chocolate Reindeer Recipe

These cute cutout reindeer really fly off the plate when my brother's around. They're his favorite! The subtle chocolate color and taste make them a nice alternative to plain vanilla sugar cookies. —Lisa Rupple, Keenesburg, Colorado
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD:36 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 44 Red Hots
  • OPTIONAL ICING/DECORATION:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • Blue pearl dragees

Directions

  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. Refrigerate, covered, at least 2 hours or until easy to handle.
  • 2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-1/2-in. reindeer-shaped cookie cutter. Place on greased baking sheets.
  • 3. Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • 4. If desired, combine confectioners' sugar and enough milk to reach a piping consistency. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag; fill with icing. Pipe around edges of cookies and add a dragee or the eye. Yield: about 3 dozen.