These Reindeer Corn Cookies are so good, and they make such a bright colorful addition to cookie platters, a buffet, or dessert table. You will love how easy these are to make, and how quickly they come together for decorated cookies. These would even be a great idea for a cookie exchange or cookie party. No matter when you serve them, they’re sure to be a favorite!
I’ve got more fun Reindeer Crafts and Recipes for you to enjoy – right click and open these ideas in a new tab so that you can read them after this one!
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Reindeer Corn Cookies
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Just looks how delightfully festive these Reindeer Corn Cookies are! With their red, white, and green sprinkles and candy corn on top, they are going to be a hit this Holiday season!
If you need a new cookie recipe to make for the Holidays, then these thumbprint cookies are IT!
The vanilla cookie dough comes together easily – but if you don’t fancy making your own dough, you could always buy cookie dough from the store and decorate them like these ones. I mean, we are all rushed off our feet in the festive period aren’t we?
The baked cookies are dipped in melted white chocolate, covered in sprinkles around the edges, and then the thumbprint is filled with more melted chocolate and pieces of reindeer candy.
The recipe makes approximately 3 dozen cookies making it a perfect recipe to use for making edible gift package, or for a cookie exchange, or just to fill up the cookie jar during the festivities!
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Vanilla Extract
- Red, White & Green Nonpareils Sprinkles – these are the round sprinkles, but any shape you can get in festive colors are just fine!
- White Chocolate Almond Bark – it has nothing to do with almonds and doesn’t contain them! It’s great melting chocolate, and easy to work with.
- In the UK (or elsewhere) use White Cooking Chocolate or White Candy Melts.
- Reindeer Candy Corn – like Halloween Candy Corn, but colored white, green, and red! May only be available around the Holidays! If you can’t source this candy, you could use red, white, and green jelly beans instead.
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
For my UK readers: When I go on vacation to the USA, I like to stock up on my favourite American food products and ingredients, so you’ll find them used in some of the recipes on The Purple Pumpkin Blog. Luckily, we can buy a lot of American ingredients online these days, and in supermarkets (check the World Foods aisle!) which is awesome! (Although sometimes the price can be on the high side…) When I use American ingredients in recipes that I share on my blog, I always aim to suggest British alternatives or include Amazon affiliate links to where you can buy them online.
More Christmas Cookie Recipes
For more Christmas cookie inspo, check these recipes out next:
How Do I Make Reindeer Corn Cookies?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 cup / 340g (3 sticks) butter, softened
- 1 cup of sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- 3½ cups all-purpose flour (plain flour)
- Red, white, and green nonpareils sprinkles
- 16 oz / 450g (8 squares) white chocolate almond bark*, divided
- 1 bag Reindeer Candy Corn**
- Using an electric mixer (stand or handheld) cream the butter and sugar together. Add the vanilla extract and mix together well.
- In a separate bowl, combine the flour and salt, and stir well to blend.
- Add the flour mixture to the mixer, a little at a time, blending between additions, until all the flour has been added and the ingredients are well mixed. Scrape down the sides of the bowl and blend.
- Cover the mixing bowl and place it in the refrigerator for 30 minutes, to chill the dough.
- Preheat oven to 180C/350F/Gas 4 and line a cookie sheet with parchment/baking paper.
- Roll the cookie dough into tablespoon-size balls, and place them on the parchment paper. When the cookie sheet(s) is full, use your thumb, or knuckle to make an indentation in the center of each cookie ball.
- Bake for 20 minutes, or until the cookies are light golden brown. Remove the cookies to a wire rack and allow them to cool completely.
- When the cookies are completely cooled, place the sprinkles in a shallow dish and set aside.
- Melt half of the white chocolate in a microwave-safe bowl in the microwave in 20-second intervals, stirring well in between until the chocolate is completely melted.
- Dip the bottoms of the cookies in the chocolate, and immediately into the sprinkles, and place them on parchment paper to set.
- When all the cookies have been dipped, melt the rest of the white chocolate in the microwave, (following the same directions as in step 9) and fill the center of each cookie with the melted chocolate.
- Place three Reindeer corns on the top of the white chocolate in the center of each cookie.
- Leave the cookies to sit for 1 to 2 hours so that the chocolate can set. Then serve or store in an airtight container for up to 4 days.
- *If you can't source almond bark, use white cooking chocolate (chips) or white candy melts wafers.
- **If you can't source Reindeer Candy Corn, substitute for red, white, and green jelly beans. You will need approximately 108 pieces of candy.
- If you find you left your white chocolate in the microwave too long, and it's thick, and won't stir easily, add about a tablespoon of cream to the chocolate and stir again. Place it back in the microwave for about 10 seconds, and keep stirring it until it thins enough to work with. Some microwaves heat faster than others; if your microwave is a high wattage, try melting at 10-second intervals, or 15-second intervals instead of 20-second intervals to melt the chocolate.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 9mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
using your thumb, or knuckle,
Here are additional recipes to make a full meal!
- Appetizer: Chestnut & Sage Soup
- Main Dish: Christmas Pulled Pork
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Side Salad: Winter Slaw
- Beverage: Christmas Margaritas
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 and 2012 for tons of awesome Holiday ideas and inspiration!