Reindeer Track Cookies Recipe

5 1 1
Reindeer Track Cookies Recipe
Reindeer Track Cookies Recipe photo by Taste of Home
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Reindeer Track Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
I loved finding deer tracks in snow when I was a kid. One day I was looking at coffee beans, and I realized they look like little hoof prints. That's how I came up with this fun recipe.—Crystal Schlueter, Northglenn, Colorado
MAKES:
68 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
68 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cans (16 ounces each) vanilla frosting
  • Edible silver glitter
  • 1 cup whole coffee beans

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, espresso powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape.
Shape level tablespoons of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove cookies to wire racks to cool completely.
Spread frosting over cookies; sprinkle with glitter. Gently press coffee beans into frosting, split sides up. Yield: about 5-1/2 dozen.
Originally published as Reindeer Track Cookies in Cookies & Candies Bookazine 2016

  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cans (16 ounces each) vanilla frosting
  • Edible silver glitter
  • 1 cup whole coffee beans
  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, espresso powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape.
  2. Shape level tablespoons of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove cookies to wire racks to cool completely.
  3. Spread frosting over cookies; sprinkle with glitter. Gently press coffee beans into frosting, split sides up. Yield: about 5-1/2 dozen.
Originally published as Reindeer Track Cookies in Cookies & Candies Bookazine 2016

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sugarcrystal User ID: 5836839 253207
Reviewed Aug. 24, 2017

"These are great, but the split sides are supposed to be up. The instructions specify this, but the pic has them upside down."

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