Save on Pinterest

Chocolate Reindeer

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch


about 3 dozen

These cute cutout reindeer really fly off the plate when my brother is around. They're his favorite! The subtle chocolate color and taste make them a nice alternative to plain vanilla sugar cookies. —Lisa Rupple, Keenesburg, Colorado
Chocolate Reindeer Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 44 Red Hots
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons whole milk
  • Blue pearl dragees


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. Refrigerate, covered, at least 2 hours or until easy to handle.
  2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-1/2-in. reindeer-shaped cookie cutter. Place on greased baking sheets.
  3. Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  4. If desired, combine confectioners' sugar and enough milk to reach a piping consistency. Place mixture in a pastry bag fitted with a small round tip; fill with icing. Pipe around edges of cookies and add a dragee or the eye.

Nutrition Facts

1 cookie: 135 calories, 5g fat (3g saturated fat), 19mg cholesterol, 79mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 1g protein.

Recommended Video