Description

Reindeer Drop Cookies are soft, chocolate-flavored Christmas cookies topped with rich chocolate frosting, edible googly eyes, a red sprinkle nose, and chocolate-covered pretzel antlers for a festive and fun holiday treat.

Ingredients

Scale

Reindeer Drop Cookies

¼ cup Butter, room temperature
3 tablespoons Cream Cheese, room temperature
½ cup Brown Sugar, packed
¼ cup White Granulated Sugar
1 Large Egg
1 teaspoon Pure Vanilla Extract
1 ½ cups All-Purpose Flour
3 tablespoons Unsweetened Cocoa Powder
1 tablespoon Cornstarch
½ teaspoon Baking Soda
½ teaspoon Baking Powder
Dash of Salt

Chocolate Frosting

10 tablespoons Butter, room temperature
1 teaspoon Pure Vanilla Extract
2 tablespoons Milk
3 tablespoons Unsweetened Cocoa Powder
1 ¾ cup Powdered Sugar

Chocolate Pretzel Antlers and Decorations

Chocolate Almond Bark or Brown Candy Melts
Mini Pretzels
Red Pearl Sprinkles
Edible Googly Eyes

Instructions

Prepare Cookie Dough: In a stand mixer, cream together butter, cream cheese, and both sugars until smooth and fluffy. Add the egg and vanilla extract, mixing well to combine.
Mix Dry Ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients in the mixer until just combined to form a soft cookie dough.
Chill Dough: Using a 1.5-tablespoon cookie scoop, portion dollops of cookie dough onto a parchment-lined baking sheet. Place the baking sheet in the refrigerator for 1 hour to prevent spreading during baking.
Bake Cookies: Preheat the oven to 400°F. Bake the chilled cookies for 11-12 minutes until the tops are set but the centers remain slightly undercooked. Remove from the oven and allow cookies to cool completely on the baking sheet.
Make Chocolate Frosting: In a stand mixer fitted with a whisk attachment, whip the butter for 3-4 minutes until light in color and fluffy. Mix in vanilla extract and milk. Add cocoa powder and gradually incorporate powdered sugar, whisking until smooth and creamy.
Frost Cookies: Once cookies have cooled fully, use a 1-tablespoon cookie scoop or spoon to dollop a generous amount of chocolate frosting onto each cookie’s top, spreading slightly if desired.
Make Pretzel Antlers: Melt chocolate almond bark or brown candy melts in a microwave-safe bowl using 30-second intervals, stirring in between until smooth. Dip mini pretzels in the melted chocolate, tapping off excess chocolate, then lay them on parchment paper to harden. Once hardened, cut each pretzel in half to form antlers.
Decorate Cookies: Place edible googly eyes and a red pearl sprinkle nose on the frosted cookies to create reindeer faces. Attach two halves of chocolate-covered pretzels on each cookie to resemble antlers, pressing them gently into the frosting to secure.

Notes

Chilling the dough is crucial to prevent excessive spreading during baking.
The cookies are best enjoyed once fully cooled and frosted to avoid melting the decorations.
Use room temperature butter and cream cheese for easier mixing and a smoother dough.
Chocolate almond bark or candy melts can be substituted with your preferred chocolate for dipping pretzels.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Reindeer Drop Cookies, Christmas cookies, chocolate cookies, holiday baking, festive cookies, chocolate frosting, pretzel antlers, Christmas desserts