Reindeer Cookies
These no-bake reindeer cookies are a festive, salty-sweet treat that comes together in minutes using simple pantry staples like store bought butter cookies and mini pretzels. They are the perfect kid-friendly holiday activity and make adorable additions to any Christmas dessert spread or classroom party.
Equipment
- medium mixing bowl
- spatula or mixing spoon
- butter knife or offset spatula
- measuring cups
- measuring spoons
- paper towels (for blotting the cherries)
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Ingredients
- 1 cup vanilla frosting
- ½ cup chocolate frosting
- 28 butter cookies I use (2) Pepperidge Farm Farmhouse Thin and Crispy Butter Crisp Cookies packages (14 count each); choose a cookie that's flat and wide (at least 2-3 inches across)
- 56 tiny pretzel twists
- 28 pitted maraschino cherries drained and blotted
- 84 mini chocolate chips
Instructions
- Mix vanilla and chocolate frostings together until well blended.
- Arrange cookies on clean workspace; then use butter knife or offset spatula to spread frosting evenly and smoothly over each cookie.
- Add two pretzels toward the top of each cookie for the antlers.
- Place one maraschino cherry in the center for the nose.
- Arrange three mini chocolate chips, tip side down, onto each cookie for the eyes and mouth.
Notes
Store Reindeer Cookies in an airtight container for up to 3 days. You can also refrigerate for up to a week to maintain the perfect frosting texture.
Avoid stacking them directly on top of each other so the pretzel antlers and cherry noses stay perfectly in place; it's helpful to also separate rows with parchment paper.
Keep in mind that the longer the assembled cookies sit, the softer they will get as they absorb oils and fats from the frosting. For the best "snap" and crunch, it is best to assemble them on the same day you plan to serve or gift them!
Tried this recipe?Let us know how it was!