NO-BAKE REINDEER COOKIES
You don't need Christmas magic to make these appealing cookies. All it takes is 15 minutes and 5 ingredients!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Spread frosting on 1 side of each baking bit; attach 2 to top of each cookie for eyes.
- Spread frosting on wide end of each gumdrop; attach at hole of each cookie for nose.
- Break pretzels to look like antlers (see photo). Insert 2 pretzel pieces in top of each cookie for antlers.
Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 12 g, TransFat 1 g
REINDEER COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
- Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 208 calories, Carbohydrate 25.9 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 381.6 mg, Sugar 7.6 g
REINDEER SUGAR COOKIES
Betty Crocker® cookie mix, icing and chocolate frosting come together in this reindeer shaped Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch reindeer-shaped cookie cutter. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 7 to 9 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In small bowl, mix white icing and food color. Spread over heads and bodies of reindeer. Frost antlers, tails and hooves with chocolate frosting. Decorate as desired with decorating gel. Let stand until set.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 125 mg
REINDEER COOKIES
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!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED REINDEER COOKIES
I got this off an email from Pillsbury this year. I'm posting them as stated in the email. I did change things by forming the cookies by hand, instead of the triangle thing. and I used mini chocolate chips, the regular sized looked too big for the size of my cookies. I couldn't find gumdrops anywhere, imagine that, so i used m&m's. A little time consuming with the hand forming, but I would do them again. Watch the cookies closely, they over cook easy. I'm sure you could use your own sugar cookie dough also.
Provided by Doing it Right
Categories Dessert
Time 31m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350 degrees.
- In a large bowl, break up cookie dough, and work flour into dough until well blended.
- Shape dough into triangle-shaped log. (If dough is too soft, place in freezer for 30 minutes).
- With a thin sharp knife, cut dough into 32 (1/4 inch) triangular slices.
- Place 2 inches apart on ungreased cookie sheet.
- Bake 7-11 minutes or until set.
- Cool 1 minute on cookie sheet, the move from cookie sheet to cooling rack.
- Cool completely.
- Frost cookies with frosting.
- Place 2 pretzel twists at the top , near the corners for antlers.
- Lightly press 2 chocolate chips ino each cookie for eyes and 1 halved gum drop for the nose.
- Store inbetwwen sheets of waxed paper in an airtight container.
Nutrition Facts : Calories 80.3, Fat 3.3, SaturatedFat 0.9, Cholesterol 4.2, Sodium 62.8, Carbohydrate 12.1, Fiber 0.2, Sugar 4.9, Protein 0.8
REINDEER MASK COOKIES
With these playful cookies, everyone can join in the reindeer games.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 9 cookies
Number Of Ingredients 14
Steps:
- For the dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top.
- Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out 8 cookies with a 2 1/2-inch cutter and 4 cookies with a 2 1/4-inch cutter. Make the masks by placing 2 of the larger cookies on the prepared baking sheet next to each other so they are barely touching. Place one of the wooden sticks in the middle of the cookies. Place one of the smaller cookies on top of the stick to secure the pieces together. Repeat with remaining cookies, placing each mask about 2 inches apart on the baking sheet. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, for the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and the vanilla and whip with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water if needed). The white will be your muzzle, so it needs to be very stiff so that it holds a textured shape.
- Fit 3 pastry bags with a small tips - 2 with small round tips and 1 with a small closed star tip. Remove 1 cup of frosting and place in the piping bag with a small closed star tip.
- Put 1/4 cup of the remaining frosting into a small bowl. Add 12 drops of the dark brown food coloring and whisk until combined. This will be used to outline the cheeks and to draw the mouth, so it needs to be thick but not as stiff as the white. (The food coloring should be enough added liquid but add a drop of water if it is still too thick.)
- Add 7 to 9 drops of the light brown food coloring to the frosting still in the mixer. Add a few drops of water. Beat until combined and loose, adding more water if necessary. This will be the flood color for the cheeks, so it needs to be loose but not watery.
- Pipe a line of the dark brown icing around the outer edge of each cheek (the large cookies). This will be the rim that contains the light brown flood so make sure there are no gaps or holes. Repeat with remaining cookies. Once you have finished the edges of all the cookies, check to make sure the first cookie is dry. If not, wait 5 to 10 more minutes until the edges are dry. Then flood each of the cheeks with the light brown frosting. Allow the cookies to dry for 10 to 15 minutes before continuing to decorate (depending on how fast you are, this might be as long as it takes you to flood all the cookies). Once the cheeks are dry, fill the center circle with piped white swirls. Place a red gummy candy halve in the middle of each circle just above the center. Lastly, pipe a mouth onto your mask - starting at the candy nose, pipe a small line down that curves out into hooks in opposite directions. Repeat with remaining noses. Let the cookies dry completely before serving and wearing.
REINDEER SUGAR COOKIES RECIPE
SOFT, CHEWY SUGAR COOKIES TOPPED WITH BUTTERCREAM, TOASTED COCONUT, CANDY AND CHOCOLATE COVERED PRETZELS TO MAKE A DARLING REINDEER!
Provided by Elyse Ellis
Categories Dessert
Time 39m
Number Of Ingredients 14
Steps:
- MIX MARGARINE (OR BUTTER), EGGS, AND SUGAR UNTIL WELL COMBINED.
- ADD BAKING POWDER, VANILLA, BAKING SODA, SALT, AND SOUR CREAM AND MIX WELL.
- ADD FLOUR AND GENTLY COMBINE. IF TOO STICKY, ADD JUST A LITTLE MORE FLOUR AND REFRIGERATE FOR ABOUT 30 MINUTES.
- ROLL OUT DOUGH ON A FLOURED SURFACE AND CUT WITH A CIRCLE COOKIE CUTTER (I USED A 2 3/4 IN DIAMETER CIRCLE COOKIE CUTTER).
- BAKE AT 350 DEGREES FOR ABOUT 9 MINUTES, MAKING SURE TO NOT OVERCOOK THEM.
- ONCE COOLED, SPREAD ON VANILLA FROSTING AND PLACE HALVED PRETZELS ON TOP FOR ANTLERS, CHOCOLATE CHIPS FOR EYES AND A RED HOT FOR A NOSE.
- SPRINKLE TOASTED COCONUT ON REMAINING EXPOSED FROSTING.
Nutrition Facts : Calories 123 kcal, Carbohydrate 14 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 107 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
EASY REINDEER COOKIES
One year my son Eric wanted to buy everyone in his class a present. I suggested we bake them a treat instead. We made these festive cookies using a cookie mix, pretzels, chocolate chips and Red Hots. -Gretchen Vandenberghe, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; securely wrap roll in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. , Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers. , Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.
Nutrition Facts : Calories 129 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 134mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
FROSTED REINDEER COOKIES
Just shape the cookie dough into a triangular log, and slice for fun reindeer cookies ready in a flash.
Provided by Pillsbury
Categories Pillsbury® Cookies
Time 55m
Yield 32
Number Of Ingredients 6
Steps:
- In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into triangle-shaped log. If too soft to cut into slices, refrigerate up to 30 minutes.
- Heat oven to 350 degrees F. With thin sharp knife, cut dough into 32 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 46.3 g, Cholesterol 5 mg, Fat 14.2 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 263.5 mg, Sugar 28.7 g
COOKIE REINDEER RECIPE BY TASTY
Here's what you need: pretzel twists, chocolate-filled oval-shaped cookies, white frosting, candy eyes, red chocolate-covered candies
Provided by Walmart
Categories Desserts
Yield 15 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Carefully snap each pretzel in half down the middle. Each half will serve as 1 antler.
- Apply a dab of white frosting to the top of each cookie. Attach 2 pretzel halves to the frosting, then flip the cookie over and set pretzel side-down on the prepared baking sheet. Repeat with remaining cookies and pretzels.
- Use frosting to stick 2 candy eyes and 1 red chocolate-coated candy "nose" on each cookie.
- Refrigerate the cookies for 5-10 minutes to firm up the frosting, or let sit at room temperature for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 0 grams, Protein 0 grams, Sugar 42 grams
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FROSTED REINDEER COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (55)Category DessertServings 32Total Time 55 mins
- In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into triangle-shaped log. If too soft to cut into slices, refrigerate up to 30 minutes.
- Heat oven to 350°F. With thin sharp knife, cut dough into 32 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.
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