Reindeer Cookies Recipe
Reindeer Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is one cookie recipe I especially enjoy making. My grandchildren love the graham cracker taste and the cute reindeer shape. I like that they're so quick and easy to assemble!
Recommended: Reindeer Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons heavy whipping cream
  • 6 whole graham crackers, halved
  • 24 milk chocolate chips
  • 12 red-hot candies
  • 12 miniature pretzels

Directions

In a small bowl, combine sugar, vanilla and enough cream to reach a spreading consistency; cover and set aside. Using a serrated knife and a gentle sawing motion, cut graham crackers diagonally in half, forming two triangles.
Frost one triangle. With frosted triangle on bottom, overlap triangles so the shortest side of unfrosted triangle runs along the longest cut edge of frosted triangle; match smallest points of crackers to form the nose. The remaining narrow points of both crackers from the ears (see photo below).
Frost top cracker. Gently press on chocolate chip eyes and a red-hot nose. Using the serrated knife and a gentle sawing motion, cut pretzels in half to form antlers; press onto ears. Place on wire rack until set. Yield: 1 dozen.
Editor's Note: It is a good idea to have a few extra graham crackers and pretzels on hand because they break easily when cut.
Originally published as Reindeer Cookies in Country Woman Christmas 1996, p27

Nutritional Facts

1 each: 108 calories, 3g fat (1g saturated fat), 5mg cholesterol, 165mg sodium, 20g carbohydrate (12g sugars, 0 fiber), 1g protein.

  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons heavy whipping cream
  • 6 whole graham crackers, halved
  • 24 milk chocolate chips
  • 12 red-hot candies
  • 12 miniature pretzels
  1. In a small bowl, combine sugar, vanilla and enough cream to reach a spreading consistency; cover and set aside. Using a serrated knife and a gentle sawing motion, cut graham crackers diagonally in half, forming two triangles.
  2. Frost one triangle. With frosted triangle on bottom, overlap triangles so the shortest side of unfrosted triangle runs along the longest cut edge of frosted triangle; match smallest points of crackers to form the nose. The remaining narrow points of both crackers from the ears (see photo below).
  3. Frost top cracker. Gently press on chocolate chip eyes and a red-hot nose. Using the serrated knife and a gentle sawing motion, cut pretzels in half to form antlers; press onto ears. Place on wire rack until set. Yield: 1 dozen.
Editor's Note: It is a good idea to have a few extra graham crackers and pretzels on hand because they break easily when cut.
Originally published as Reindeer Cookies in Country Woman Christmas 1996, p27

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MY REVIEW
williamsegraves User ID: 3296408 202234
Reviewed Dec. 17, 2010

"I actually had to cut a postit pad paper in half to see what they were talking about in this recipe. A diagram of how to cut and invert the pieces might help more people try this recipe."

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