These super cute chocolate reindeer cookies are made using an upside-down gingerbread man cutter. Take a look at the chocolate sugar cookie recipe. The reindeer is decorated with an M&M for a Rudolph red nose. Just perfect for gifting or school lunches in the lead-up to Christmas.
As you can see I am not someone who regularly makes sugar cookies and pipes royal icing. BUT, just because it isn't something that I usually do, it didn't stop me from having a go at these deliciously adorable cookies.
I feel like being able to add eyes and a lolly nose gives the reindeer instant character. So even if the piping isn't perfect he is perfectly gorgeous!
I had two different sized gingerbread men cookie cutters so I thought I would try both. The large one is a more curvy cutter, whilst the smaller one has arms that point straight out. Both turned out looking like reindeer which was very reassuring.
Which reindeer is your favourite? I think I like the small one best, but the larger one would be better for sealing in a cellophane bag and giving it as an edible gift.
Step-by-Step Reindeer Cookies
Making reindeer cookies is really quite easy. The recipe produces a firm cookie dough once it has been refrigerated. Then it is a simple matter of rolling the dough and pressing the cutter to form gingerbread men/reindeer.
Take a look at the pictures below. They might be useful as a guide to the instructions as you make your reindeer.
Tips for Making Sugar Cookies
- Do not overwork the dough or it will become tough when cooked.
- Rest the dough in the fridge for at least 30 minutes.
- Roll the dough between two sheets of plastic wrap to keep it from sticking to the bench or rolling pin.
- Touch the dough as minimally as possible or the biscuits will become tough when cooked.
- Once you have pressed out the shapes in the dough, remove the excess dough before gently transferring the cookies to the cookie tray.
- Once cooked, allow the cookies to fully cool before moving them.
- Do not ice the cookies until they have fully cooled.
- Keep any remaining icing covered with plastic wrap or it will start to set.
- Work on one cookie at a time as the icing sets quickly.
Have you seen these other Christmas Cookies?
Christmas is the perfect time to bake gifts from the kitchen. There are also always people arriving unexpectedly and it's nice to have a homemade treat or two in the cookie jar. My favourite is traditional shortbread. The crisp buttery goodness reminds me that Christmas is approaching. The other Christmas biscuit I make each year is gingerbread cookies. Sometimes they are made in the shape of a gingerbread man, and other times they're a house or these ornaments that are pictured below.
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Chocolate Reindeer Cookies Thermomix
Equipment
- 1 Gingerbread Man Cookie Cutter Robyns Kitchen $4.99
Ingredients
Chocolate Sugar Cookies
- 280 g salted butter cubed
- 2 eggs
- 330 g brown sugar
- 25 g Dutch cocoa
- 525 g plain flour
- 15 g milk
Chocolate Royal Icing
- 240 g pure icing sugar
- 15 g Dutch cocoa
- 1 egg white
- 15 g water
Extras
- 24 red M&M's
- 48 fondant eyes
Instructions
- Add butter, sugar and egg to the TM Bowl. Combine 30 sec/Speed 4.280 g salted butter, 2 eggs, 330 g brown sugar
- Scrape down the bowl and add the butterfly in the TM bowl.
- Combine 2 min/Speed 4.
- Remove the butterfly.
- Add the flour, cocoa, and milk to the TM Bowl.25 g Dutch cocoa, 525 g plain flour, 15 g milk
- Remove the MC and add the spatula.
- Combine 2 min/Speed 4. Use the spatula to help combine the dough.
- Scrape down the bowl. Combine 1min/Speed 4. (with the help of the spatula.
- Divide the dough into two equal parts.
- Wrap the dough in plastic wrap and flatten it so it is easier to roll later.
- Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 180 degrees and line a baking tray with paper.
- Remove the dough from the fridge. Unwrap and allow the dough to stay on the plastic.
- Place another sheet of plastic wrap over the dough.
- Roll the dough between the plastic into a ½cm thickness.
- Remove the top sheet of plastic.
- Use the cookie cutter to cover the dough in gingerbread men.
- Carefully remove the excess dough from around the gingerbread men.
- Using the bottom piece of plastic gently lift each cookie one by one onto the prepared tray.
- Bake for approximately 25 minutes, checking after 15 minutes
- Once cooked allow the cookies to cool on the tray.
- Continue to roll the remaining dough and cut additional cookies until there is no dough left.
Chcolate Royal Icing
- Place the icing sugar and cocoa into a clean, dry TM bowl. Blits 10 sec/Speed 8.240 g pure icing sugar, 15 g Dutch cocoa
- Add a hand beaten egg white and water to the Tm bowl. Combine 2 min/Speed 2.1 egg white, 15 g water
- Place the icing in the piping bag.
Decorating the Cookies
- Trace around the reindeer face with the icing, and then fill with more of the icing.
- Use the icing to draw on antlers.
- Whilst the icing is still wet add the eyes and red nose.24 red M&M's, 48 fondant eyes
Notes
Nutrition
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Thank you for stopping by,
Happy Cooking
j xx
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Mieke says
looks great! what do you mean by "remove the MC and add the spatula"? can I do this with a thermomix 5?
Julie Carlyle says
Hi Mieka
Thank you for your question. Firstly, yes this recipe can be made in the TM5. The MC is the measuring cup. remove that from the lid. Then add the spatula through the hole. The Thermomix spatula has been designed so that it wont hit the blades. Use the spatula to help stir the dough.
I hope that helps you.
Enjoy your cooking
Julie
Margaret Langdon says
Taste amazing, thank you
Julie Carlyle says
Hi Margaret
Thank you so much for your kind words.
Happy cooking
J
Christine Thacker says
So cute! Made them with my daughter and it is such an easy recipe to follow and they turn out fabulous