Reindeer Cookie Bars Recipes

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REINDEER COOKIES



Reindeer Cookies image

These reindeer cookies are really adorable! Children enjoy making and eating them. Add a red M&M® and make the Rudolph.

Provided by JMEVNO

Categories     Desserts     Cookies

Time 40m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1 cup smooth peanut butter
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 teaspoons baking soda
72 small pretzel twists, or as needed
½ cup chocolate chips, or as needed

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

EASY REINDEER COOKIE BARS



Easy Reindeer Cookie Bars image

These soft and sweet reindeer treats are cut out to be the cutest cookies on your tray! Easy enough that anyone can get in on the baking and decorating fun, and so delicious that there'll never be leftovers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 27

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
1 egg
1 container Betty Crocker™ Rich & Creamy chocolate frosting
27 miniature pretzel twists, broken in half
54 Betty Crocker™ Candy Shop candy eyeballs
27 brown M&M's® milk chocolate candies

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
  • In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough in bottom of pan. Bake 19 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
  • Remove bars from pan by lifting foil; peel foil away. Spread frosting over top. Cut into 27 triangles as follows: Using sharp knife, cut into 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base, cleaning knife with paper towel after each cut to keep frosting clean of crumbs. (See diagram below.) Set aside end pieces for snacking.
  • For each reindeer: Press 2 halved pretzels on top corners of cookie triangle for antlers, 2 candy eyeballs in center for eyes, 1 brown candy on tip of triangle for nose (use photo as guide). Repeat with remaining cookie triangles. Store covered in airtight container in single layer.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Bar, Sodium 140 mg, Sugar 16 g, TransFat 0 g

REINDEER MASK COOKIES



Reindeer Mask Cookies image

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

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon fine salt
1/8 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
1 pound (about 1 3/4 cups) confectioners' sugar, plus more for thickening
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Dark brown gel food coloring
Light Brown gel food coloring
9 red gummy fruit candy halves

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.

CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY



Chocolate Sandwich Cookie Reindeer Recipe by Tasty image

These reindeer treats are the perfect semi-homemade holiday treat. Dip chocolate sandwich cookies in melted chocolate, then decorate with pretzel antlers, white chocolate chip eyes, and cinnamon candy noses.

Provided by Tikeyah Whittle

Categories     Snacks

Time 45m

Yield 12 servings

Number Of Ingredients 6

1 cup semisweet chocolate chip
1 tablespoon coconut oil
12 double-stuffed chocolate cookie sandwiches
12 pretzel twists, broken in half
24 white chocolate chips
12 red cinnamon candies

Steps:

  • Line a baking sheet with wax paper or nonstick foil.
  • In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
  • Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
  • Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
  • Refrigerate for at least 30 minutes, or until the chocolate is set.
  • Enjoy!

REINDEER COOKIES



Reindeer Cookies image

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

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

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.

CHOCOLATE REINDEER COOKIES



Chocolate Reindeer Cookies image

Add a touch of whimsy to your holiday spread with these chocolaty treats. They're perfect for getting little ones involved. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 15

2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, cubed
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs
1/2 teaspoon almond extract
1 can (16 ounces) chocolate frosting
DECORATIONS:
Candy eyes
Reese's mini white peanut butter cups
Miniature pretzels
Peanut butter M&M's

Steps:

  • Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes., To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.), To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12-14 minutes. Remove from pans to wire racks; cool completely., Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.

Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE REINDEER COOKIES



Chocolate Reindeer Cookies image

Assemble Santa's sleigh over the holidays with adorable chocolate reindeer cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 32

Number Of Ingredients 15

2 cups Gold Medal™ flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (3 oz)
1/2 cup butter or margarine, softened
1/2 cup packed light brown sugar
1 cup granulated sugar
2 eggs
16 caramels, unwrapped
16 chocolate licorice twists (7 inch)
1 pouch (7 oz) Betty Crocker™ Cookie Icing chocolate icing
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
1 pouch (7 oz) Betty Crocker™ Cookie Icing red icing
32 bite-size chocolate-covered caramels (from 10-oz box)
64 brown mini candy-coated milk chocolate candies

Steps:

  • Heat oven to 350°F. Spray 2 cookie sheets with cooking spray or line with cooking parchment paper. In a medium bowl, stir together flour, baking soda and salt; set aside. In small microwavable cup, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
  • In large bowl, beat butter and sugars with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Add melted chocolate; beat until blended. Add flour mixture; beat until soft dough forms. Refrigerate dough 20 minutes.
  • Shape dough into 64 (1-inch) and 32 (3/4-inch) balls. For each cookie, arrange 1 (3/4-inch) and 2 (1-inch) balls, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 9 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before decorating.
  • Meanwhile, to make ears, cut caramels in half horizontally. Cut each half into quarters, making 64 thin squares. Using fingers, slightly press together opposite corners squares, forming leaf shapes (see photo); set aside.
  • To make antlers, cut each licorice twist into 4 (1 3/4-inch) pieces. Cut 2 (1-inch) slits in each piece, creating 3 sections; cut off half of each outer section (see photo).
  • To Make Reindeer: Pipe 4 small dollops chocolate icing onto smaller portion of cooled cookie; press on ears and antlers. For eyes, pipe white icing onto cookie in 2 small oval-shaped dollops; press 1 milk chocolate candy on each. For nose, pipe small dollop of chocolate icing onto cookie; press on 1 chocolate-covered caramel. Using red icing, pipe mouth onto cookie.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g

COOKIE REINDEER RECIPE BY TASTY



Cookie Reindeer Recipe by Tasty image

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

15 pretzel twists
1 bag chocolate-filled oval-shaped cookies, 6-ounce (180 g) bag
1 white frosting, 4.5 ounce (135 g)
30 candy eyes
15 red chocolate-covered candies

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

REINDEER COOKIES



Reindeer Cookies image

This is a recipe I found online last year. The kids in my Sunday School class really loved them. They are delicious, easy to make, fun and look fab on a Holiday Cookie Tray. Yield is an estimate.

Provided by MarieRynr

Categories     Dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 11

1 cup brown sugar
1 cup sugar
1 cup butter, softened
1 cup smooth peanut butter
3 cups flour (scant)
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 (300 g) bag small pretzels (the heart shaped ones)
1 (250 g) bag M&M's

Steps:

  • Cream together the butter, peanut butter and both sugars.
  • Beat in the eggs, salt and vanilla.
  • Stir in the baking soda and flour, mixing well.
  • Roll into balls. Flatten the balls and shape into triangles. Place on Cookie sheets, 2 inches apart.
  • Place pretzels into the 2 top triangle corners for antlers. Place a red candy at the bottom corner for the nose and two green ones on the cookie for eyes.
  • Bake at 375*F for about 10 to 15 minutes.

Nutrition Facts : Calories 2882.2, Fat 129.3, SaturatedFat 60.5, Cholesterol 298.4, Sodium 3643, Carbohydrate 390.5, Fiber 13.9, Sugar 202.1, Protein 53.4

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From theanthonykitchen.com


REINDEER COOKIES | RECIPES
Unwrap dough and pinch off enough to form a 1” ball. Place onto cookie sheet and press down gently with fingers, molding cookie into a triangle shape. Repeat with remaining dough. 3. Bake cookies for 8 to 12 minutes or until brown. 4. Transfer cookies from sheet to cooling rack, and allow to cool for 10 minutes.
From hersheyland.com


REINDEER GINGERBREAD COOKIES | FOODTALK
Preheat your oven to 350 degrees. Line your baking sheets with either parchment paper or silicone baking mats. When the dough is chilled, roll it out to about 1/2 inches thick. Then turn your reindeer cookie cutter upside down to to cut out …
From foodtalkdaily.com


REINDEER COOKIES - I HEART EATING
2020-11-25 Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted. Whisk the butter until it is completely melted. Add the sugars; mix until well-combined. Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt.
From ihearteating.com


EASY REINDEER COOKIE BARS - PINTEREST
Easy Reindeer Cookie Bars. 5 ratings · 2 hours · Serves 27. Betty Crocker. 2M followers . Reindeer Cookies. Holiday Cookies. Holiday Treats. Christmas Treats. Holiday Recipes. Christmas Recipes. Christmas Brownies. Holiday Fun. Festive. More information.... Ingredients. Refrigerated. 1 Egg. Baking & Spices. 1 container Betty crocker chocolate frosting, Rich & …
From pinterest.com


BROWNIE REINDEER COOKIES RECIPE | SUGAR AND SOUL
2019-12-05 Preheat oven to 350°F and line a large baking sheet with parchment paper. In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be thick and sticky. Use a small cookie scoop to portion out the dough into balls.
From sugarandsoul.co


CUTE AND SUPER EASY REINDEER COOKIES WITH VIDEO (VEGAN!)
2020-12-08 In a large bowl, cream together the vegan butter, applesauce, coconut sugar, and vanilla extract. Beat until smooth. Add in the flour, baking soda, and spices, and use a rubber spatula to fold the dry ingredients into the wet ingredients until it becomes a consistent dough.
From thebananadiaries.com


PEANUT BUTTER REINDEER COOKIES - DEVOUR DINNER
2021-11-09 How to make Reindeer Christmas Cookies. Preheat Oven to 350 Degrees. Using a stand mixer cream butter and peanut butter together. Add white granulated sugar and continue to mix and cream together. Add egg, Vanilla Extract and brown sugar and continue to cream together until light and fluffy. Gradually add dry ingredients a little at a time and ...
From devourdinner.com


REINDEER GRAHAM CRACKER COOKIE RECIPE - HOMEMADE HEATHER
2021-11-04 Break the graham crackers in half and lay them out on a parchment paper lined baking sheet. 2. Cover the top of each graham cookie with chocolate frosting. 3. Break pretzels and add to the top of each cookie and press them into the frosting to form antlers. 4. Add edible candy eyes to each reindeer face. 5.
From homemadeheather.com


THE BEST CHOCOLATE REINDEER BARK RECIPE - HOMEMADE HEATHER
1. Melt the chocolate chips in a microwave-safe bowl. Melt in 15 to 30 second intervals, checking and stirring each time so that the chocolate doesn’t burn. 2. Spread the melted chocolate out onto a parchment paper lined cookie sheet. The chocolate slab should be about 1/4″ thick. 3.
From homemadeheather.com


REINDEER COOKIES - TASTES BETTER FROM SCRATCH
2021-12-10 How to make Reindeer Cookies: Wet Ingredients: In a mixing bowl cream together butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add eggs, mixing after each addition. Mix in the vanilla. Dry Ingredients: In a separate bowl whisk together flour, baking soda, and salt.
From tastesbetterfromscratch.com


REINDEER COOKIES - PERSNICKETY PLATES
2019-11-13 Melt the baking chips in a microwave safe bowl with the coconut oil - 30 seconds, stir, 30 seconds, stir, until smooth. Put the melted chocolate into a plastic baggie. Snip the tip (very tip - small cut) to pipe the antlers and noses on. Attach the mini M&M noses to the chocolate "glue". Let set then enjoy!
From persnicketyplates.com


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