When I’m preparing Christmas cookies for my family, I always like to add a fun decorated cookie to the mix. This year, I’m making these reindeer cookies! I’m decorating cookie butter-stuffed linzer cookies with melted chocolate and cinnamon candies to create these adorable Rudolph cookies. They’re so fun to make and even more fun to eat!
I turned classic Linzer cookies into an even more fun Christmas treat with a cookie butter filling and the addition of cute little reindeer faces on top! These reindeer cookies are as delicious to eat as they are fun to make. The cookies themselves are pretty simple to make, and I use store-bought cookie butter for the filling to save time. Decorating these Rudolph cookies is a cinch with melted chocolate and cinnamon candies!
What’s in This Reindeer Cookies Recipe?
- Butter: Unsalted butter makes the cookies tender.
- Powdered Sugar: Helps make the cookies light and tender.
- Egg Whites: Using only whites (and no yolks) creates an airier texture. Use the leftover yolks to make my chocolate dipped sugar cookies!
- Vanilla Extract: Adds a hint of vanilla flavor.
- Flour: All-purpose flour creates gives the cookies structure.
- Cookie Butter: Makes a unique, sweet, and creamy filling for these sandwich cookies.
- Chocolate Chips: Melted chocolate chips are used as decoration to make the reindeer antlers.
- Salt: Kosher salt balances out and perfects the flavor.
- Cinnamon Candies: Use red cinnamon candies to make the reindeer noses! To pair with the cinnamon flavor in the Biscoff spread, I like to use Brach’s Cinnamon Imperials or candy Red Hots. You could also use red Chocolate Sixlets, red candy beads, or red jelly beans.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Store
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.
Tips for Success
- 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.
- 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.
- You can use a variety of fillings for your reindeer linzer cookies. Try another type of cookie butter or nut butter, a traditional fruity jam, Nutella, or melted chocolate.
Reindeer Cookies Recipe
Reindeer cookies are stuffed with cookie butter and decorated with Rudolph the Red-Nosed Reindeer for Christmas!
Prep: 2 hours
Cook: 10 minutes
Total Time
: 2 hours 40 minutes
Chill Time: 30 minutes
Servings: 30 sandwich cookies
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 such as Red Hots
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
- Rolling Pin
- Linzer Cookie Cutter
- Fine-Mesh Sieve
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup powdered sugar together on medium speed until smooth and creamy, about 2 minutes.1½ cups unsalted butter, 1½ cups powdered sugar
- Add the egg whites and beat for another minute. Add the vanilla extract and mix for a few seconds to incorporate.2 egg whites, 1 teaspoon pure vanilla extract
- Add in the flour and salt and beat on high speed until extremely smooth, about 2 minutes.3½ cups all-purpose flour, ½ teaspoon kosher salt
- 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 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.
- Cut out the top cookies: Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Cut 30 more cookies with the linzer cookie cutter, still without the center circle cutout attachment. Once the cookies are cut, use the center circle cutout attachment and cut offset holes out of the cookies. Remove the holes from the cookies before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Bake the cookies for 10 minutes. 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 the 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.1⅓ cups Biscoff cookie butter
- Place one red candy into the Biscoff cookie butter filling close to the bottom edge to make the reindeer nose.¼ cup red cinnamon candies
- Pour the melted chocolate chips 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.1 cup chocolate chips
Notes
Storage: Store reindeer cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Reindeer Cookies Recipe
Amount Per Serving (1 cookie)
Calories 247
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 45mg2%
Potassium 22mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 284IU6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Review