Reindeer Gingersnap Cookies are very fast and easy to make with store-bought gingersnap cookies. These Christmas cookies are adorable on platters for parties or for a cookie exchange. Reindeer treats for Christmas make everyone smile!
CAN I USE HOMEMADE COOKIES?
I love short cuts in the kitchen. This recipe for Reindeer Gingersnap Cookies calls for store-bought cookies as a way to save time.
If you love to make cookies or need to avoid certain ingredients you can definitely use homemade cookies for this recipe!
Feel free to use gingersnap cookies or gingerbread cookies. The key is to use a cookie that is darker in color so they look more like reindeer!
INGREDIENTS FOR REINDEER GINGERSNAP COOKIES
It is easy to make a large batch of these adorable reindeer cookies. One bag of pretzels will last you a long time when it comes to antlers!
- Gingersnap Cookies
- Large Edible Candy Eyes
- Pretzel Twists
- Malted Milk Balls
- Red Frosting
- Light Cocoa Candy Melts
- Edible Pink Glitter
HOW TO MAKE REINDEER GINGERSNAP COOKIES
I like to make these gingersnap reindeer cookies in an assembly line. It goes very quickly and I can make a bunch in no time. These are also perfect for having children help in the kitchen.
STEP ONE: MELT CANDY
Start off by placing the light cocoa candy melts in a small microwave-safe bowl. Melt the candy melts according to the package directions.
STEP TWO: ADD NOSE
The malted milk ball will be the reindeer nose. Dip the bottom of a malted milk ball into the melted chocolate and place it on the bottom of a gingersnap cookie. Leave the malted milk ball off of some of the cookies so they can be made into “Rudolph” cookies with a red nose.
STEP THREE: ADD ANTLERS
Take 2 pretzel twists for each cookie and dip the bottom of the pretzels in the melted chocolate. Place the pretzels on the top of the gingersnap cookies to make the antlers.
STEP FOUR: ADD EYES
Take 2 edible candy eyes for each cookie. Dip the back of the candy eyes in the melted chocolate and then place the eyes on the cookie below the antlers.
STEP FIVE: RED NOSES
Make some of the cookies into Rudolph cookies by making a red nose instead of using the malted milk ball. Just take some red frosting and use a piping bag to make a round red nose on some cookies. Sprinkle a little bit of edible pink glitter onto the red frosting nose so it glows!
STEP SIX: LET COOKIES SET UP
Now it is time to let the cookies set up. Leave them to set up for about 15 minutes or so.
Store any leftover cookies in a covered container.
REINDEER GINGERSNAP COOKIES RECIPE
I know your kids will love these cookies! You can download and print off the complete ingredients and instructions via the recipe card below.
Reindeer Gingersnap Cookies are so easy to make with store-bought gingersnap cookies!
- 1 package Gingersnap Cookies
- 1 bag Mini Pretzel twists
- 1 package Large Edible candy eyes
- 1 package Malted milk balls
- 1 container Red frosting using piping bag
- 1 cup Wilton light cocoa candy melts
- Edible pink glitter
In a small microwave safe bowl, heat your candy melts on 50% power for 2 to 3 minutes, stirring every 30 seconds until melted.
Dip the bottom of a malted milk ball into your melted chocolate and onto the bottom of your gingersnap cookie (do this to half of your cookies).
Dip the bottom of to pretzel twist into your melted chocolate and place on the top of your gingersnap cookies.
Dip the back of two candy eyes into your melted chocolate and place below your pretzel twist antlers.
Now use your red frosting bag to draw a circle Rudolph nose underneath the candy eyes to the cookies that do not have a malted milk ball.
Sprinkle a pinch of edible pink glitter onto your red noses.
Let your cookies set for about 15 minutes and enjoy!
Store in an airtight container.
If you loved these Christmas cookies be sure to check these other great recipes out:
Don’t forget to PIN these Reindeer Gingersnap Cookies!