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Reindeer Cookie Cake
A
reindeer cookie cake
made with fresh buttercream icing, pretzel antlers, and M&M noses is such a fun holiday dessert!
Course
Dessert
Cuisine
American
Keyword
reindeer cookie cake
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Decorating
10
minutes
minutes
Servings
8
slices
Calories
212
kcal
Author
April Woods
Ingredients
COOKIE
1
cup
butter
unsalted, softened
¾
cup
brown sugar
¾
cup
granulated sugar
2
large eggs
2
teaspoon
pure vanilla extract
2 ⅔
cup
flour
1
teaspoon
baking soda
½
teaspoon
salt
2
cups
chocolate chips
ICING
1
stick
butter
unsalted, softened
4
cups
powdered sugar
1
teaspoon
real vanilla extract
DECORATIONS
16
mini pretzels
16
candy eyes
1
red m&m
7
brown m&ms
sprinkles
Instructions
COOKIE
Preheat oven to 350 degrees.
Coat the inside of a 9" spring form pan with cake release.
In a large bowl using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, then stir in the vanilla.
Next add the flour, baking soda and salt and mix on low until just combined. Fold in the chocolate chips and press the dough into your springform pan.
Bake at 350° F until the cookie is turning golden, and the center is just barely set. About about 35 to 40 minutes.
Allow to cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
ICING
While cookie is baking, whip the butter with an electric mixer until fluffy.
Add in your vanilla and powdered sugar and beat until it is incorporated and fluffy again.
If the buttercream is too thick you can beat in a small amount of milk until a pipeable consistency is reached.
DECORATING
When the cookie is cooled completely, transfer it to your serving platter and carefully slice into 8 equal wedges.
Pipe the edges with your frosting using a 1mm star tip and top with sprinkles before it sets.
Press two mini pretzels into each slices as antlers, and then using frosting as glue place eyes and a nose on each wedge.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Click here for our
PAN RELEASE RECIPE.
Nutrition
Calories:
212
kcal