Reindeer Cookies with spiced shortcrust pastry recipe! How tasty and cute, easy and delicious. Great to enjoy on cold days with a hot chocolate. Oh, oh they are really easy and quick, try them with your children!

These are simple spiced shortcrust pastry cookies decorated with smarties and dark chocolate.

Don’t like spiced shortcrust pastry? Use the classic one, here’s the recipe easy shortcrust pastry.

It takes very little to create Christmas cookies, and if you make small holes with a straw before baking, you can also hang them on the tree.

They are decorated with icing in various colors to evoke typical Christmas objects and symbols.

Spiced shortcrust pastry is a perfect and aromatic dough, easy and tested for making excellent gingerbread Christmas cookies.

Once baked, it will be deliciously crumbly with every bite.

A shortcrust pastry that doesn’t deform while baking, easy to work, with a very crumbly texture.

If you’re looking for a perfect shortcrust pastry that’s easy to work with, try my shortcrust dough for Christmas cookies.

Once baked, it will be soft and fragrant.

A quick and easy recipe to prepare what I love about this shortcrust pastry is that after a short rest in the fridge.

Finally, before enjoying them, unleash your creativity by decorating them with dark chocolate and using smarties as the nose: you’ll give personality and style to your cookies.

What a spicy aroma I have in the house.

A fantastic gift idea to bring to friends.

Difficulty: Very easy
Cost: Very economical
Rest time: 30 Minutes
Preparation time: 25 Minutes
Portions: 45/50 cookies
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for Reindeer Cookies

4 1/2 cups all-purpose flour
1 egg (room temperature)
1 cup cups butter (cut into cubes or substitute with 3/4 cup of vegetable oil)
1 egg yolk
1 cup cups sugar
baking soda (1 teaspoon)
1/3 cup cups acacia honey
ground cinnamon (1 teaspoon to taste)
ground ginger (1 teaspoon)
2 teaspoons unsweetened cocoa powder
nutmeg (1 teaspoon)
1 packet vanillin
1 pinch salt
as needed smarties
Half bar 70% dark chocolate

Tools

Stand Mixer
Rolling Pin
Baking Sheets
Parchment Paper
Kitchen Scale
Cookie Cutter
Pastry Board
Plastic Wrap

Steps for Reindeer Cookies

In the bowl of a stand mixer equipped with a paddle, place all the ingredients, then turn on the machine and mix until you get a homogeneous mixture.
If mixing by hand, place all the ingredients in a large bowl and mix until you get a homogeneous mixture.
Remove the dough from the bowl and shape it slightly into a log.
Wrap it in food-safe plastic wrap and let it rest in the refrigerator for at least half an hour.
You’ll find the dough has become more compact, now it is ready to be used to make reindeer cookies.
Roll out the dough with the rolling pin to about 1/8-3/16 inches thick and cut the cookies with a round shape about 2 1/3 inches in diameter.
Place the cookies on the baking sheet lined with parchment paper and space them a little apart.
Bake the cookies at 320°F for about 15 minutes.
The cookies are ready when they are golden. Of course, the baking time depends on the thickness.
Once cooked, let the cookies cool.
They must be completely cool before decorating.
The decoration is very simple.
Melt some dark chocolate “or milk” and use a toothpick to make two dots for the eyes, the antlers, and put a bit of chocolate in the center under the eyes to affix the red candy.
Our Rudolph the Reindeer cookies are ready!
Enjoy your meal and Merry Christmas!

Tips

Spices are not mandatory and, above all, you can choose those you like best: just ginger, just cinnamon, both, or if you prefer, use a pinch of cloves or star anise.

Once made, seal well in food-safe plastic wrap. The shortcrust pastry can be stored in the fridge for a maximum of 3 to 4 days.

If you don’t use it all, you can store it in the freezer for several months

Be careful not to mix large and small shapes on the same baking sheet because they will have different baking times

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