Rudolph Chocolate Sugar Cookies

Find out how to make these delicious and festive Rudolph chocolate sugar cookies this Christmas with this easy sugar cookie recipe.

Have you ever wanted to make a fun Christmas treat that was delicious and eye-catching? Look no further than my Rudolph Chocolate Sugar Cookies!

These little cuties are sure to steal the show at your annual holiday gathering, with their whimsical pretzel antlers, adorable sugar cookie faces, and tasty red nose.

Not only will these cheerful treats light up any room they enter – but they taste delicious on too! So whip out your mixing bowl and let’s get baking these festive Rudolph Chocolate Sugar Cookies.

Why You Will LOVE These Christmas Rudolph Cookies

These Christmas cookies are the perfect Christmas dessert, here is why:

• Fun and festive cookies
• Adorable reindeer design!
• Easy Christmas sugar cookies to make and decorate.
• Soft sugar cookies
• Irresistible buttery chocolate flavor
• Kids will love helping to make them.
• Cookie cutter sugar cookies that can be modified for any season or celebration!

Tips for Baking the Best Cut Out Sugar Cookies

For sugar cookie success be sure to take care of these things:

• These sugar cookies are super soft with nice crisp edges, to make sure yours turn out that way be sure to carefully measure your ingredients.
• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• If your flour is lumpy, you will probably want to sift it.
• When mixing your dough after adding the flour, be sure to only just mix it enough to combine. If you over mix your cookie dough, the cookies will be dense.
• This dough has a lot of butter which is what gives these cookies an amazing flavour. This does mean that you need to chill the dough well.
• It is easier to partially roll out your dough before chilling so get your dough discs fairly thin.
• I like to use the plastic wrap I chill the dough in to help roll out the dough rather than using flour or icing sugar. Just unwrap the dough place it about 1/3 of the way up the plastic wrap, and fold the plastic wrap over top then use your rolling pin. Parchment paper works well too!
• If you want your cookies more crisp, roll the dough out thinner.
• Likewise if you want thick and soft cut out sugar cookies, keep your rolled out dough to 1/3 to 1/2 inch thick.
• If your cut out cookies start to get warm, put them in the fridge for a few minutes before baking to avoid spreading.
• Get as many cut outs as possible before rolling the dough out again.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. These were done perfectly at the 10 minute mark in my oven. They are ready when the sides just start to get a little golden.

How to Store Sugar Cookies

If you have any leftover sugar cookies, you can store them in an airtight container in the fridge or freezer. The cookies will stay fresh for up to 2 weeks in the fridge or up to 3 months in the freezer.

They should store well at room temperature too as long as it doesn’t get too warm or humid. I store mine at room temperature but living in Canada it’s pretty cool in our pantry.

You can also freeze the cookie dough for up to 3 months before baking. Prepare the dough, and after wrapping each flattened disc in plastic wrap, freeze them inside a labelled freezer bag. When ready to bake, thaw the discs in the refrigerator, then bring to room temperature for about an hour. Roll out the dough, and proceed as directed.

Equipment Needed for Baking Sugar Cookies

Electric Mixer – Use either a handheld mixer or a stand mixer.

Mixing Bowls – For combining the ingredients.

Plastic wrap – For chilling the dough, as well as for rolling out the dough so it doesn’t stick.

Rolling pin – For rolling out the dough.

Cookie cutter – I used a 2 inch round cutter.

Baking sheets – These cookies don’t spread much but you still want room so use some large baking sheets.

Parchment paper – Use either parchment paper or a silicone baking mat.

Cooling rack – For cooling off the cookies.

About the Ingredients for Rudolph Sugar Cookies

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking powder – Helps make the cookies rise. Ensure that the baking powder is fresh.

Cocoa powder – Use unsweetened cocoa powder, not hot chocolate mix.

Salt – Makes all the other ingredients really shine.

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – Just plain old white granulated sugar.

Egg – Bring them to room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Looking for More Christmas Cookie Recipes?

Check out more of my favourite Christmas cookies!

These pumpkin crinkle cookies are the perfect addition to your holiday baking rotation! They’re easy to make, and they taste delicious.

These Candy Cane & Pretzel Oatmeal Cookies are a perfect addition to your holiday cookie platter. They’re easy, festive and so pretty too.

Learn how to make the traditional German Christmas cookies, Pfeffernusse. These powdered spice cookies are a real festive holiday treat.

How to Make Rudolph Chocolate Sugar Cookies

Yields: 12-15 cookies | Prep time: 15 Minutes | Cook time: 9 Minutes

Ingredients:

• ¼ cup unsalted butter, softened
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 cups all-purpose flour + extra for rolling
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 12-15 hard pretzels, snapped in half
• Black and red decorating frosting

Directions:

In a large bowl, use an electric mixer to cream butter and sugar together. Add egg and beat some more.

Next add all of the dry ingredients into the mix: flour, baking powder, cocoa powder and salt.

Mix and knead until a cookie dough forms.

Wrap the dough in plastic and refrigerate for one hour.

Preheat oven to 375 degrees F.

Once the chilling time is up, remove the cookie dough from the fridge.

Sprinkle a smooth surface with flour. Add flour on a rolling pin as well.

Roll out the cookie dough so that it’s about ¼ of an inch in size.

Use a round cookie cutter, about 2 inches in diameter, to cut out 12-15 cookies.

Press 2 pretzel halves on the top of each cookie – these will act as the reindeer’s antlers.

Bake for 7 to 9 minutes. Allow to cool completely.

With a round piping tip, pipe out a red nose and two black dots (for eyes) on the reindeer.