Introducing the delightful Chocolate Spritz Reindeer Cookies, a festive treat that combines the richness of chocolate with the charm of adorable reindeer shapes. These cookies are perfect for holiday baking and gift-giving, bringing joy and sweetness to your celebrations. With three variations – Classic Chocolate Spritz, White Chocolate Spritz, and Dark Chocolate Spritz – these reindeer cookies offer a range of flavors to suit every palate. Each recipe includes detailed instructions and ingredient lists, making them easy to follow even for novice bakers. Get ready to embark on a baking adventure and create a herd of irresistible reindeer cookies that will be the stars of your holiday festivities!
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE SPRITZ REINDEER COOKIES
Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
- Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE SPRITZ (COOKIE PRESS)
Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.
Provided by Christy
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 25m
Yield 84
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
- Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g
CHOCOLATE SPRITZ COOKIES
Make and share this Chocolate Spritz Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 5m
Yield 54 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
- Add mixture of flour, cocoa and salt gradually; mix well.
- Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
- Cool completely.
CHOCOLATE-DIPPED SPRITZ
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE REINDEER COOKIES
Assemble Santa's sleigh over the holidays with adorable chocolate reindeer cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 cookie sheets with cooking spray or line with cooking parchment paper. In a medium bowl, stir together flour, baking soda and salt; set aside. In small microwavable cup, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
- In large bowl, beat butter and sugars with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Add melted chocolate; beat until blended. Add flour mixture; beat until soft dough forms. Refrigerate dough 20 minutes.
- Shape dough into 64 (1-inch) and 32 (3/4-inch) balls. For each cookie, arrange 1 (3/4-inch) and 2 (1-inch) balls, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 9 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before decorating.
- Meanwhile, to make ears, cut caramels in half horizontally. Cut each half into quarters, making 64 thin squares. Using fingers, slightly press together opposite corners squares, forming leaf shapes (see photo); set aside.
- To make antlers, cut each licorice twist into 4 (1 3/4-inch) pieces. Cut 2 (1-inch) slits in each piece, creating 3 sections; cut off half of each outer section (see photo).
- To Make Reindeer: Pipe 4 small dollops chocolate icing onto smaller portion of cooled cookie; press on ears and antlers. For eyes, pipe white icing onto cookie in 2 small oval-shaped dollops; press 1 milk chocolate candy on each. For nose, pipe small dollop of chocolate icing onto cookie; press on 1 chocolate-covered caramel. Using red icing, pipe mouth onto cookie.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g
Tips
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use a piping bag or cookie press to create the reindeer shapes. This will give you more control over the shape of the cookies and make them more uniform.
- If you don't have a piping bag or cookie press, you can also use a plastic bag. Cut the corner of the bag and pipe the dough out onto the baking sheet.
- Be careful not to overbake the cookies. They should be baked just until they are set and the edges are just starting to brown.
- Let the cookies cool completely before decorating them. This will help the icing set properly.
- Have fun decorating the cookies! You can use sprinkles, candy, or even edible markers to create your own unique reindeer.
Conclusions
Chocolate spritz reindeer cookies are a fun and festive holiday treat. They are easy to make and can be decorated in a variety of ways. These cookies are sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love