Today I’ll show you how to make reindeer cookies for Christmas. This time of year is perfect for filling the home with sweet scents and smiles. Making reindeer cookies is simple and fun, an activity that involves the whole family: children will enjoy decorating them with chocolate and colored sprinkles, while adults can enjoy a moment of creativity and cheer. These cookies are not only delicious but also become a small ritual that brings warmth and magic to the holidays.
Here are other Christmas treats to make together with the kids.
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for reindeer cookies for Christmas
- 2 cups type 2 flour (or double zero (00))
- 1/2 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 orange (zest)
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- as needed red candies (for the noses)
- as needed dark chocolate
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Stand mixer
- Bowls
- 1 Rolling pin
- 1 Cookie cutter round
- 1 Piping bag
Preparation of reindeer cookies for Christmas
WITH BIMBY: Put granulated sugar in the bowl (with the Bimby you don’t need powdered sugar) together with the orange zest and blend at speed 10 for 10 seconds. Scrape down with the spatula, then add the flour, the butter cut into pieces, the egg, the cinnamon, the salt, the nutmeg and the pepper. Knead at speed 4 for 50 seconds. Shape into a disk, wrap in plastic wrap and chill in the refrigerator for 15 minutes.
WITHOUT BIMBY: In a bowl put the powdered sugar and the butter, working them by hand until you obtain a compact cream. Add the lightly beaten egg, mix and then incorporate the flour with all the spices and salt. Alternatively, you can use a stand mixer. Shape into a disk, wrap in plastic wrap and chill in the refrigerator for 15 minutes.
Dust a work surface with some flour and, with the help of a rolling pin, roll the dough to an even thickness. Use the cookie cutter to make the cookies, place them on the baking tray and bake in a preheated oven at 338°F (170°C), conventional (no fan), for about 15-20 minutes, until golden. Then let them cool completely.
Once cold, proceed to decoration. Melt the dark chocolate in a bain-marie and, when warm, transfer it into a piping bag. Now place the red nose, fixing it with the chocolate, and then form the eyes and the antlers.
NOTES and TIPS
You can use double zero flour; the important thing is that the flour strength is low (W 180 – 230)
Spices are at your discretion, quantities to taste
Sugar can be replaced with brown sugar (same quantity)
They can be stored for 3 days in the refrigerator. If frozen they will keep for 1 month.
If you prefer the classic shortcrust pastry, you can find the recipe here PERFECT SHORTCRUST PASTRY
☕️ Serving suggestions
Spiced black tea or orange and cinnamon herbal tea: harmonize with the flavors of the pastry.
Espresso coffee: its intense taste pairs well with the buttery, spiced notes.
Mulled wine or hot punch: perfect for a Christmas setting.
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