Reindeer cookies are the star of my holiday cookie tray this year! These reindeer Christmas cookies start with soft, buttery linzer-style cookies filled with creamy cookie butter, then decorated with melted chocolate antlers and a bright red candy nose. They look just like Rudolph the Red-Nosed Reindeer, and they’re surprisingly easy to make. My kids love helping decorate them!
Decorated Reindeer Face Cookies
These decorated reindeer cookies follow the same method as my classic Linzer cookies, but with a fun Christmas twist. They keep that classic Linzer look but skip the traditional almond flour for a simple, buttery shortbread-style base that’s easier to work with (great for kids!) and perfect for decorating. I fill them with store-bought cookie butter to keep things simple (and delicious), then dust the tops with powdered sugar for that snowy, festive look.
Decorating these reindeer face cookies couldn’t be easier. Melted chocolate pipes perfectly into antlers and eyes, and cinnamon candies make the cutest Rudolph noses. The filling peeks through the center cutout, and once the cookies are sandwiched together, they’re as charming as they are tasty. These always disappear fast at holiday parties and cookie exchanges!
Use Residual Heat to Prevent Snapping
When I’m assembling these reindeer cookies, I slide the baked bases back onto a still-warm baking sheet for just 20-30 seconds before adding the cookie butter. The gentle warmth softens the cookies just enough to prevent cracking when I press on the top cookie. It keeps the structure intact without melting the filling.
Reindeer Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet(s)
- Rolling Pin
- Linzer Cookie Cutter
- Fine-Mesh Sieve
Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 1½ cups powdered sugar divided
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1⅓ cups Biscoff cookie butter *
- 1 cup chocolate chips melted
- ¼ cup red cinnamon candies **
Instructions
Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups unsalted butter and 1 cup powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
- Add 2 egg whites and beat for another minute. Add 1 teaspoon pure vanilla extract extract and mix for a few seconds to incorporate.
- Add in 3½ cups all-purpose flour and ½ teaspoon kosher salt and beat on high speed until extremely smooth, about 2 minutes.
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
Cut and Bake the Cookies
- First, cut out the base cookies. Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Using a 2-inch linzer cookie cutter without the circle center cutout attachment, cut out 30 base cookies. Use a bench knife or spatula to remove the cookies from the floured surface, and place ½ inch apart onto prepared baking sheets. If you don’t get 30 on the first go, re-roll your scraps as needed.
- Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Place the center circle cutout attachment into the cookie cutter and cut out 30 top cookies. Remove the center cutout so that there is a hole in the cookie before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. Re-roll scraps as needed.
- Bake the cookies for 10 minutes (the tops may take slightly less time than the bases). Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
Assemble the Cookies
- Place the top cookies on parchment paper or a clean surface. Place the remaining ½ cup powdered sugar in a fine mesh sieve and dust the cookie tops.
- Place 1⅓ cups Biscoff cookie butter in a microwave safe bowl. Microwave for 15-20 seconds to slightly soften the cookie butter. Use the back of a spoon to spread 1 teaspoon of the softened cookie butter onto the base cookie. Press a top cookie (the cookie with the center cut out) directly on top making sure that the edges are aligned. This will cause the cookie butter to come up into the center of the cookie. If the center of the cookie is not filled with cookie butter, you can spoon in a little extra cookie butter to finish filling it. Repeat to make 30 total sandwich cookies.
- Use ¼ cup red cinnamon candies to create the noses. Place one red candy into the Biscoff cookie butter filling close to the bottom edge.
- Melt 1 cup chocolate chips and pour into a Ziplock. bag. Cut a pin sized hole in one corner of the bag. Gently squeeze the bag to pipe reindeer details: 2 small eyes just above the nose and 2 antlers.
Notes
- Measure the flour using the spoon-and-level method to avoid dry, crumbly cookies.
- To get the most cookies cut each time you roll out the dough, carefully place the cookie cutters as close together as possible without overlapping them.
- I used a Linzer cookie cutter set, but you can also use a round cookie cutter and the back of a frosting tip to cut out the centers.
- Chilling the cookie dough before cutting and baking helps it hold its shape, so that you get beautifully-structured cookies.
- To get the most cookies cut each time you roll out the dough, carefully place the cookie cutters as close together as possible without overlapping them.
- If you run out of room on your baking sheets, work in batches.
- When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie.
- Baking on a silicone mat helps prevent the cookies from spreading and browning too much. Parchment works fine, but you’ll want to keep an eye on the cookies so they don’t brown too much.
- I recommend baking the top (cut-out) and base cookies separately, as the top ones will take less time to bake.
- Rotate halfway through baking to ensure they brown evenly.
- Be sure to let your cookies cool on the baking sheet for 5 minutes before you transfer them to a wire rack so they don’t fall apart.
- Cool the cookies for a full 20-30 minutes before adding the cookie butter so it doesn’t melt out.
- Don’t overfill the cookies. You want a thin layer of cookie butter (just about a teaspoon per cookie) so it doesn’t squish out or make the cookies soggy.
- If the center of the cookie is not filled with cookie butter, you can spoon in a little extra cookie butter to finish filling it.
- If you’re nervous about piping the antlers, try dipping a toothpick or skewer into the melted chocolate to draw fine, clean lines.
- For longer storage, brush the bottom cookies with a very thin layer of melted chocolate and let it set before adding cookie butter. This prevents moisture from softening the cookie.
How to Store and Freeze
Reindeer cookies are best if eaten within a day or 2 of being made. They can safely be stored in an airtight container (like a metal cookie tin, glass jar, or plastic container) at room temperature for up to 1 week.
For best results, I recommend freezing the Linzer cookies before filling and decorating to keep them from getting soggy. Then thaw and assemble them fresh to serve.
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