Let Me Tell Ya About Reindeer Cookies (a ramble)

Alright, you know how some recipes just stick with you? My Reindeer Cookies are that kind of thing. Every December, the second it gets chilly (or frankly, even if it’s unseasonably warm; I just need an excuse), I get this wild urge to make something cute and silly. I started making these when my eldest was in kindergarten—he’s a teenager now but still claims “they taste better than real reindeer.” (No actual reindeers harmed, obviously.) Oh, and let me admit, the first batch I ever did ended up looking more like mutant moose, but my kids still devoured them, antlers and all.

Why I Keep Coming Back to These

I make these Reindeer Cookies when I want to win Best-Mom-Ever points, or honestly, just to crack myself up with their googly little faces. My family goes mad for these, but not always for the most obvious reasons—sometimes it’s just because they can decorate a few and sneak half the pretzels when I’m not looking. (Full disclosure: I do sometimes shout, “Save some noses for the cookies!” to deaf ears.) One year, I dropped the entire tray just as I was pulling it form the oven. The dog had a five-star day, but we were back at it in an hour. Plus, they’re actually pretty forgiving! If I can make a trayful while wrangling wild kids and a barking dog, trust me, anyone can.

What Goes Into These Reindeer Cookies?

1 cup creamy peanut butter (though my granny swore by the chunky stuff, and I’m not above using almond butter when that’s all we’ve got)
3/4 cup packed brown sugar (eh, sometimes I use light, sometimes dark—whatever’s in the cupboard)
1/2 cup granulated sugar
1 egg (large, but I’ve used 2 small ones in a pinch—I’m not fussy)
1/4 cup unsalted butter, softened (or frankly, margarine has worked too when I was out)
1 tsp vanilla extract (real stuff if you’ve got it, but I ain’t judgin’ if you use imitation)
1/2 tsp baking powder
1/4 tsp salt (sometimes I skip if the PB is salty enough)
Mini pretzels (for the antlers—if you only have big ones, just break them up)
Chocolate chips (eyes—maybe a couple extra for snacking while you bake)
Red M&Ms or candy-coated chocolates (the noses—though one year I had to use Skittles; not ideal but weirdly okay)

How I Throw These Together

Preheat your oven to 350°F (about 175°C, if you work metric). Line a baking sheet with parchment, unless you’re feeling wild, then just butter it and hope for the best.
Now, in a big-ish bowl, toss in your peanut butter, both sugars, butter, egg, and vanilla. Beat it all together with a hand mixer, or just use a wooden spoon like I sometimes do when I’m feeling old-school. (This is where I usually sneak a taste—chef’s treat, right?)
Sprinkle in the baking powder and salt. Stir until it’s all nice and combined—don’t overthink it if the dough’s a bit sticky, that’s normal.
Scoop out balls of dough, about a heaping tablespoon or so, and plop them a couple inches apart on your tray. (Or honestly, just use your hands and eyeball it. I do.)
Now, here’s the fun part: slightly flatten each ball and gently press two pretzel “antlers” on top. Add two choco chips for eyes, and an M&M for the nose. If they look a bit wonky, you’re doing it right. Don’t worry if a pretzel snaps—call it “a creative reindeer injury” and keep going.!
Bake for about 10 minutes; keep an eye on them the last minute or so. Don’t freak out if they still look soft—they’ll firm up as they cool. (Actually, I find it works better if you underbake just a bit.)
Let ’em cool on the tray for 5ish minutes (they’re fragile at first, like my patience before coffee), then transfer to a rack. Sneak another taste if you’re like me.

Notes From the Trenches

The dough can seem greasy—that’s totally fine. I used to panic about it, but they bake up just dandy.
If your chocolate chips fall off after baking, just smoosh ’em back on when the cookies are warm. Magic.
One time I ran out of parchment, so I just used an upside-down baking tray, and…it still worked.

Variations I’ve Fiddled With (Plus a Fail or Two)

I swapped the peanut butter for sunflower seed butter to make these nut-free for a school party, and nobody batted an eye.
I tried making them with oat flour; honestly, they turned out kind of crumbly. If you want gluten-free, just use a 1:1 GF blend instead.
I once made a chocolate version by adding 2 TBSP cocoa powder; it was okay but not my favorite—kind of overpowered the cuteness.

You Don’t Need Fancy Tools

I use a trusty old mixing bowl and a hand mixer, but you can easily go rustic and just use a big spoon and some elbow grease. If you don’t have a cookie sheet, I’ve literally just baked these on a pizza tray before—it works! (They might spread out weird, but who cares? They’re reindeer, not runway models.)

How Long Do They Last? (Ha!)

Technically, you can keep these in an airtight container for up to 4 days. But honestly, in my house they never last more than a day. Sometimes I think it’d be smart to make a double batch, and then I remember my self-control is laughable. Serious Eats has a neat storage chart if you want to get fancy.

How We Serve Them (and a Bit of Nonsense)

I put them out on a plate with hot cocoa (with mallows, of course) and we have a little “reindeer parade” at the kitchen table. Also, my kids insist on naming each one before biting its nose off. Kind of gruesome, but hey, holiday traditions are weird. If I’m bringing them to a party, I pack them with parchment between layers so the noses don’t fall off and get lost at the bottom of the box. (It’s a tragedy every year.)

Don’t Skip These Little Lessons

Don’t rush the cooling or the antlers fall out. Learned that one the hard way—nothing sadder than an antlerless reindeer.
Don’t squish the dough balls too much—I once did and they looked like pancake reindeer. Actually, my neighbor kind of loved them though, so who knows?
I once tried doubling the vanilla (not sure why), but it actually made it taste perfumey, so…less is more here.

FAQ That’s Actually Come Up

Can I freeze these?
Yeah, you can. Lay them flat in a freezer bag. But the pretzels sometimes get a bit chewy after thawing. Still edible, just not as crisp.

What if I don’t like peanut butter?
Well, first off: who hurt you? (Kidding.) Try almond or sunflower butter, or go for a classic sugar cookie base, just so they’ll hold the antlers.

Can I use storebought dough to save time?
Absolutely! I’ve tossed together some from the fridge aisle once when time was tight, just stick in the antlers and whatnot. The kids didn’t even notice—parent win!

Do they travel well?
If you nestle them in a tight box with parchment, they’ll survive a car trip. But, on second thought, sometimes those noses just don’t wanna stay put. Oh well. Check out Sally’s Baking Addiction for shipping tips, actually. Hers are ace.

Can I make these vegan?
Use vegan butter and a flax egg, and dairy-free chocolate. Actually, I made a batch like this for my auntie last year, and she loved ‘em.

So there you have it—cookie chaos, but in the best possible way. If you ever give these a whirl and end up with a cyclops reindeer, just own it and call it “limited edition.” Happy baking, mate!

Reindeer Cookies Recipe – How I Make Adorable Reindeer Cookies