Reindeer Cookie Recipe

A reindeer cookie on a white surface next to a spatula with some cookie butter.

4.92 from 12 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 20

Chill Time: 2

Total Time: 2 35

Servings: cookies

Calories: 257kcal

Author: Ai Willis

Move over generic sugar cookies, and make way for these Rudolph Reindeer Cookies! Spiced cookie butter is spread between tender and crunchy almond butter cookies for a Christmas treat that is simply out of this world!

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US Customary - Metric

Ingredients

¾ cup unsalted butter softened to room temperature
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
¾ cup almond flour
½ teaspoon fine salt
1 teaspoon ground cinnamon
7 oz Biscoff spread
powdered sugar, for dusting
chocolate or candy melts, for drawing Rudolph's face

Instructions

In a large bowl, cream the softened unsalted butter and light brown sugar. Add the vanilla, egg, and beat until smooth. Set aside.
In a separate bowl, whisk together the all purpose flour, almond flour, salt, and cinnamon. Add the flour mixture to the butter mixture and stir until combined. Cover the bowl and let it rest in the fridge for 2 hours.
Put the cookie dough between two sheets of parchment paper and using a rolling pin, roll the cookie dough until it's ⅛ in (⅓ cm). Stick the rolled out cookie dough into the freezer for 5 minutes to let it solidify.
Preheat the oven at 325°F (160°C) while the dough is chilling.
Cut the cookies out using a 3in (8cm) circle cutter. If the dough starts to soften, stick it back in the freezer for another 5 minutes before taking the cut out cookies onto a baking sheet.
For half of the cookies, cut out a circle using the wider end of a jumbo piping tip. You can gather the scraps of dough and re-roll as much as needed.
Bake the cookies for about 18 to 20 minutes. Let them cool for about 10 minutes before transferring them to a wire rack to cool completely.
Lay out all of the cookies with cutouts on a surface, and dust them with some powdered sugar. Now take the cookies without cutouts, and spread the Biscoff spread on one side, and place the cutout cookies on top, making a cookie sandwich.
Using some melted candy melts or chocolate, draw on Rudolph's face.

Notes

Storage: Leftover cookies keep covered in an airtight container for 3-4 days.

Freezing: These Rudolph cookies can also be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature for 15-30 minutes before enjoying.

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