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Chocolate Reindeer

 Chocolate Reindeer
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
21 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 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-hot candies
  • ICING (optional)
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons milk


  • In a large bowl, cream butter and sugars until fluffy. Beat in egg
  • and vanilla. Combine the flour, cocoa and baking soda; add to
  • creamed mixture and mix well. Cover and refrigerate for at least 2
  • hours or until easy to handle.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
  • with a reindeer-shaped cookie cutter. Place on greased baking
  • sheets.
  • Bake at 375° for 8-9 minutes. Immediately press a red-hot onto
  • each nose. Cool for 2-3 minutes; remove from pans to wire racks.
  • If desired, combine confectioners' sugar and milk until smooth. Cut a

2 of 2

Chocolate Reindeer (continued)

Directions (continued)

  • small hole in the corner of a heavy-duty resealable plastic bag;
  • fill with icing. Pipe around edges of cookies and add a dot for the
  • eye. Yield: about 3-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 239 calories, 9 g fat (6 g saturated fat), 34 mg cholesterol, 154 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.