Rudolph the Reindeer Cookies

clock 20 minutes + 12 minutes bowl Serves 10


  • 90g butter, at room temperature
  • 1 egg, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup desiccated coconut
  • 1/3 cup wheat germ
  • 2/3 cup wholemeal plain (all-purpose) flour
  • 1/3 cup white self-raising flour
  • 1/2 tsp mixed spice
  • 10 ice-block sticks
  • 20 pretzels
  • 1/4 cup dark choc bits
  • 10 giant choc orange balls
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  • 1. Beat butter, egg and sugar in a small bowl with an electric mixer until combined. Stir in coconut, wheat germ and sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes.

  • 2. Take out of fridge and roll dough between sheets of baking paper until 5mm thick. Place on tray; refrigerate 30 minutes.

  • 3. Preheat oven to 180°C (160°C fan-forced). Grease and line oven trays with baking paper.

  • 4. Using a 9cm round cutter, cut 10 rounds from dough, re-rolling scraps as necessary. Place rounds about 7.5cm apart on trays. Slide an ice-block stick under each cookie; press down firmly. Position two pretzels on each cookie for antlers; press down firmly. Decorate cookies with choc bits for eyes and mouths. Bake for about 12 minutes.

  • 5. Remove from oven and immediately press choc orange balls onto hot cookies for noses. Cool on trays.

  • Tip: If the choc orange balls don’t stick to the cookies, secure them with a little melted chocolate.


  • • Energy 1115Kj • Protein 4g • Total Fat 14g • Saturated Fat 9g • Carbohydrates 29g • Sugars 16g • Sodium 164mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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