These Reindeer Animal Cookies put a festive twist on a nostalgic favorite. Crisp and honey-sweet, they are warmed with cinnamon and brightened by earthy sumac, then dipped in creamy white chocolate and finished with snowy sprinkles.
These cookies practically prance off the plate and bring instant holiday cheer. They’re a simple way to serve a crowd-pleasing treat that looks charming and tastes classic with a little twist.
Over the years I’ve created seasonal cookie recipes and shared them alongside friends and partners. This version of frosted animal cookies swaps in festive reindeer shapes, a touch of almond extract, and the surprising addition of sumac to lift the flavor.
These Reindeer Animal Cookies are the hap, hap happiest holiday cookie recipe
I’ve made these cookies for years but never posted the recipe until now. They’re a spirited spin on my Frosted Animal Cookies—same crisp texture and sweet finish, just dressed for the holidays as reindeer.
Based on my Frosted Animal Cookies
The dough and technique are very similar to my original frosted animal cookies, but I changed the shapes to reindeer and tweaked the flavor profile. Almond extract pairs with sumac and cinnamon to create a bright, slightly fruity note that complements the honey-sweet base.
These Reindeer Animal Cookies are made with these key ingredients
- Honey for that graham-cracker-like warmth.
- Cinnamon for cozy winter spice.
- Sumac for a bright, citrusy tang.
- Vanilla to round the flavors.
- Almond extract which, combined with sumac, gives a cherry-like note.
- White chocolate for the smooth coating that mimics classic animal cookie icing.
- Sprinkles to recreate the familiar animal cookie look; a red sprinkle makes a cute Rudolph nose.
What is sumac?
Sumac is a Middle Eastern spice made from dried, ground red berries. It adds a bright, lemony tartness without the puckering acidity of citrus and has subtle earthy undertones. In these cookies it pairs beautifully with cinnamon and almond extract, creating a surprising fruit-like lift.
The cookies taste like cherries!
When combined, the bright sumac and sweet almond extract can produce a cherry-like flavor note. If you haven’t tried sumac in baking, this recipe is a fun and festive introduction. If you prefer not to use sumac, a small amount of lemon zest will also add brightness.
Customize your Reindeer Animal Cookie
- Spice swaps: Try ginger, allspice, or chai spice instead of sumac for a different winter profile.
- Graham-like flavor: Replace part of the all-purpose flour with whole wheat pastry flour for a deeper graham note.
- Shapes: Any cookie cutter works—trees, snowflakes, Santas, llamas, or corgis make festive options.
- Chocolate dip: Dark chocolate or a half-and-half mix can replace the white chocolate for a richer finish.
- Coloring: If coloring white chocolate, use oil-based food coloring to avoid seizing.
- Sprinkles: Use holiday mixes, rainbow sprinkles, or keep them classic white with occasional red noses.
How to mix the cinnamon and sumac scented cookie dough
Use a stand or hand mixer. Cream butter, sugar, and honey until light and fluffy, add the egg and extracts, then fold in the sifted dry ingredients until just combined. Chill the dough before rolling for best results.
How to roll out the cookie dough & cut the reindeer cookies
Work on a lightly floured surface, flour the cutter for fine details, and chill shaped cookies before baking to preserve sharp edges. Re-roll scraps and repeat until all dough is used.
How to decorate the Reindeer Animal Cookies
Decorating is quick and forgiving—no royal icing piping required. The white chocolate coating delivers the classic animal cookie look with minimal fuss.
- Melt the white chocolate until smooth and glossy.
- Dip the cookies face down to coat the front half and let excess drip off.
- Top with sprinkles and a red sprinkle for a Rudolph nose while the chocolate is tacky.
Let the chocolate set until it becomes matte. These cookies are adorable, fast, and perfect for holiday sharing.
These Reindeer Animal Cookies are an ideal bake ‘n ship cookie
They keep well when stored airtight—up to two weeks—so they’re great for baking ahead and shipping. You can also freeze shaped dough or unbaked, chilled cookies to bake later for last-minute gifting or snacking.
With an old-fashioned feel and a seasonal twist, these cookies are sure to spread holiday joy—perfect for parties, cookie swaps, or a cozy night by the tree.
Recipe
Reindeer Animal Cookies
- Author: Becky Sue of Baking The Goods
- Yield: 5 dozen small cookies
Description
These Reindeer Animal Cookies combine crisp, honey-sweet dough with warm cinnamon and tart sumac, finished by a white chocolate coating and wintery sprinkles.
Ingredients
REINDEER ANIMAL COOKIES
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground sumac (or substitute lemon zest)
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 ½ tablespoons honey
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
WHITE CHOCOLATE ICING
- 12 ounces white chocolate melting wafers or baking bar
- 2 tablespoons white sprinkles
- 1 teaspoon red sprinkles for Rudolph noses (optional)
Instructions
REINDEER ANIMAL COOKIES
- Sift together the flour, baking powder, salt, cinnamon, and sumac; set aside.
- In a mixer fitted with the paddle, beat butter, sugar, and honey on high for about 5 minutes until light and fluffy, scraping the bowl occasionally.
- Add the egg, vanilla, and almond extract and beat about a minute, scraping the bowl once.
- Add the dry ingredients and mix on low until just combined.
- Divide the dough into two disks, wrap separately, and refrigerate at least 1 hour or up to 2 days (or freeze up to 2 months).
- Let dough sit 10–15 minutes at room temperature, then roll on a lightly floured surface to 1/8″ thickness. If cracking, rest a few more minutes.
- Stamp out reindeer shapes, transfer to a parchment-lined sheet, and chill in the freezer 20 minutes to keep sharp edges. Re-roll scraps and repeat.
- Preheat oven to 350°F and line baking sheets. Arrange chilled cookies about ½”–¾” apart.
- Bake 10–15 minutes, depending on size, until edges are lightly golden. Transfer to racks to cool to room temperature.
ICING THE REINDEER ANIMAL COOKIES
- Line trays or have cooling racks ready while cookies cool.
- Melt the white chocolate gently in a double boiler or heatproof bowl over simmering water, stirring until smooth.
- Working in batches, dip cookies face down into melted white chocolate, allow excess to drip, then place chocolate side up on prepared trays. Add sprinkles and red noses while chocolate is tacky.
- Repeat until all cookies are dipped and decorated.
- Allow the chocolate to set for at least an hour until matte.
Notes
This recipe was adapted from the Frosted Animal Cookies recipe.
