Chocolate Reindeer Recipe

3.5 5 6
Chocolate Reindeer Recipe
Chocolate Reindeer Recipe photo by Taste of Home
Publisher Photo

Chocolate Reindeer Recipe

Read Reviews
3.5 5 6
Publisher Photo
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
Featured In: Reindeer Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

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

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.
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.
Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on pans 2 minutes. Remove to wire racks to cool completely.
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.
Originally published as Chocolate Reindeer in Country Woman Christmas Annual 1998, p34

  • 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
  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.
Originally published as Chocolate Reindeer in Country Woman Christmas Annual 1998, p34

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Reviews forChocolate Reindeer

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MY REVIEW
homemadewithlove User ID: 4311884 214411
Reviewed Dec. 9, 2014

"These are well received by kids of all ages at Christmas parties and buffets. Dough was easy to work with and flavor is great! I used red hots for noses."

MY REVIEW
Faye Richardson User ID: 5086937 32571
Reviewed Dec. 24, 2011

"very tasty, and easy to make. Had a hard

time getting them on the cookie sheet
but very happy with results when through."

MY REVIEW
Sheryl1447 User ID: 2612686 69973
Reviewed Dec. 13, 2011

"I did not like the taste, the dough should not be refridgerated 2 hours, and it was hard as a rock and very difficult to roll."

MY REVIEW
tigercat2 User ID: 3528530 68692
Reviewed Dec. 17, 2009

"These are good and so easy to make. Well be taking these to a Christmas gathering Sat. and well be taking some of these and other cookies i have made from Taste of Home."

MY REVIEW
mlockette User ID: 4647877 202997
Reviewed Dec. 6, 2009

"The dough is so yummy, I have to make them when the kids aren't around to put their fingers in the bowl."

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