Description
Nothing says holiday magic like the smell of chocolate cookies fresh from the oven. These Chocolate Crinkle Reindeer Cookies are festive, fun, and oh-so delicious. With fudgy centers, snowy powdered sugar tops, and whimsical reindeer faces, they’re as much a joy to decorate as they are to eat. Gather your little helpers, crank up the holiday tunes, and make some sweet memories in the kitchen!
Ingredients
For the Cookies
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½ cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs (room temp)
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1 tsp vanilla extract
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1 cup unsweetened cocoa powder
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup powdered sugar (for rolling)
For Decorating
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48 mini pretzels, broken in half (antlers)
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24 red candies (noses)
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48 mini chocolate chips or candy eyes (eyes)
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Optional: melted chocolate for “glue”
Instructions
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Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
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Mix wet ingredients: Whisk butter + sugar, then add eggs and vanilla until smooth.
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Add cocoa, mix well, then stir in flour, baking powder, and salt. Dough will be thick.
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Chill dough at least 30 minutes.
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Roll into balls (1 tbsp each), coat generously in powdered sugar. Place 2” apart.
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Bake 10–12 min until crackled on top. Centers should look slightly soft.
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Cool 5 min, then decorate: pretzel antlers, candy eyes, and red noses. Use melted chocolate if needed. Let set fully on a rack.
Notes
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Roll cookies twice in powdered sugar for bold crackles.
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Decorate while warm so toppings stick.
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Freeze dough balls for up to 3 months for quick holiday baking.
- Prep Time: 20 min (+30 min chilling)
- Cook Time: 10–12 min per batch
Nutrition
- Calories: 140 cal Per cookie
- Fat: 6g
- Carbohydrates: 20g