Reindeer Track Cookies 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

REINDEER TRACKS COOKIES



Reindeer Tracks Cookies image

Leave out a plate of these chunky chewy cookies on Christmas eve to entice Santa's reindeer. Loaded with mini Reese's™ peanut butter cups, vanilla chips and pretzels, this dessert is sure to guide them to your home.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 11

2 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 package (12 oz) white vanilla baking chips (2 cups)
1 package (8 oz) unwrapped Reese's peanut butter cups miniatures
1 cup coarsely chopped small pretzel twists

Steps:

  • Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla until blended. On low speed, gradually add flour mixture to butter mixture until blended. Stir in baking chips, peanut butter cup candies and pretzels.
  • Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until lightly browned. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Fat 1, ServingSize 1 Serving

REINDEER TRACK COOKIES



Reindeer Track Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts :

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.

REINDEER TRACKS



Reindeer Tracks image

This is the first cookie recipe I've ever created! It captures the essence of the holidays because there's a trace of eggnog flavor in these adorable reindeer hoof prints. You can add red and green frosting to make them even more Christmasy or use brown sprinkles for a more natural reindeer look. -Pam Sano, Voorhees, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen

Number Of Ingredients 19

1/2 cup butter, softened
1/2 cup shortening
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 large egg
1 teaspoon rum extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
FILLING:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
3/4 cup confectioners' sugar
1 to 2 tablespoons eggnog or heavy whipping cream
1/4 cup red and green sprinkles

Steps:

  • Cream butter, shortening, cream cheese and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Cut a notch from the top of each egg to resemble a hoof. Place 2 in. apart on parchment paper-lined baking sheets. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, beat cream cheese, butter, extracts and nutmeg until blended. Beat in confectioners' sugar alternately with enough eggnog to reach spreading consistency. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles.

Nutrition Facts : Calories 225 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.

NO-BAKE REINDEER COOKIES



No-Bake Reindeer Cookies image

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

2 tablespoons Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
24 miniature candy-coated semisweet chocolate baking bits
1 package (12 oz) chocolate-covered marshmallow pinwheel cookies (12 cookies)
12 small gumdrops
24 pretzel twists

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 TRACKS COOKIES



Reindeer Tracks Cookies image

I received this in an insurance magazine I receive. I have made all my Christmas cookies for this year. I am keeping it here for safe keeping. This does sound good.

Provided by Jane from Ohio

Categories     < 30 Mins

Time 25m

Yield 48 cookies

Number Of Ingredients 11

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups white chocolate chips
8 ounces reese's miniature peanut butter cups
1 cup of corasley chopped small pretzels

Steps:

  • Heat oven to 350 degrees.
  • Lightly spray cookie sheet with cooking spray.
  • In medium bowl mix flour, baking soda and salt.
  • In large bowl beat butter and both sugars on medium speed until light and fluffy.
  • Beat in eggs and vanilla until blended.
  • On low speed, gradually add flour mixture to butter mixture until blended.
  • Stir in baking chips, peanut butter cup candies and pretzels.
  • Onto cookie sheets, drop dough by rounded tablespoons, 2 inches apart.
  • Bake for 9 to 11 minutes until lightly browned.
  • Immediately remove from cookie sheet to cookie rack.

Nutrition Facts : Calories 138.7, Fat 6.8, SaturatedFat 3.8, Cholesterol 17.1, Sodium 103.1, Carbohydrate 18, Fiber 0.3, Sugar 12.9, Protein 1.8

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

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 SUGAR COOKIES RECIPE



Reindeer Sugar Cookies Recipe image

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

1 cup margarine (or butter, softened)
1¼ cups sugar
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
4 cups flour
vanilla frosting
chocolate covered pretzels (cut in half)
chocolate chips
red hot candies
2 cups toasted coconut (COARSELY CHOPPED)

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

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Preheat oven to 350° F. Press each square of dough into a triangle shape about ½-inch thick. Place on ungreased baking sheets. Step 2. Bake for 10 to 12 minutes or until golden brown. Upon removal from oven, carefully shape triangle with edge of knife to reshape. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely ...
From verybestbaking.com


REINDEER COOKIE RECIPES : TOP PICKED FROM OUR EXPERTS
Explore Reindeer Cookie Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Main Dish Vegetarian Quinoa Recipes Vegetarian Black Bean Burrito Recipe Vegetarian Bodybuilding Recipes Few Ingredient Vegetarian Recipes 5 Ingredient Vegetarian Recipes Vegetarian Bread Recipes …
From recipeschoice.com


REINDEER COOKIES - TASTES BETTER FROM SCRATCH
2021-12-10 Mix in the vanilla. Dry Ingredients: In a separate bowl whisk together flour, baking soda, and salt. Stir dry ingredients into the wet ingredients and mix gently to combine. Chill Dough: Refrigerate dough for at least 30 minutes, or up to 3 days. Bake: Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
From tastesbetterfromscratch.com


EASY AND FUN REINDEER COOKIES | A MIND "FULL" MOM
2020-11-29 For the Frosting. Combine the cream cheese, butter and vanilla until completely smooth. Mix in the cocoa powder. Slowly add the powdered sugar and mix until thoroughly combined. Add 1 teaspoon of milk at a time to thin if necessary to create a smooth icing that can be spread easily on the cookies.
From amindfullmom.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 …
From ihearteating.com


10 REINDEER-INSPIRED TREATS TO MAKE THIS CHRISTMAS
2013-10-25 Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


REINDEER TRACK COOKIES RECIPES ALL YOU NEED IS FOOD
Apr 13, 2022 · Track Santa. More. Santa's Reindeer Barn Newsroom Staff Bios Santa's Rules. Wednesday April 13, 2022 . Christmas Cookies by Mrs Claus.
From stevehacks.com


REINDEER ANIMAL COOKIES | BAKING THE GOODS
Instructions. REINDEER ANIMAL COOKIES. Sift together the flour, baking powder, salt, cinnamon and sumac in medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and honey together on high speed for about 5 minutes, until the mix is light and fluffy.
From bakingthegoods.com


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