Reindeer Cookie Cake

Christmas Reindeer Cookie Cake made with soft, buttery cookie dough, sweet frosting, and adorable pretzel “antlers” for a festive treat. Topped with candy eyes and a bright nose, each slice turns simple ingredients into a whimsical holiday dessert.

Prep Time15

Cook Time35

Total Time50

Course: Cookies, Dessert

Cuisine: American

Keyword: Reindeer Cookie Cake

Servings: servings

Calories: 1107kcal

Author: Jessica & Nellie

Ingredients

1 cup butter softened
¾ cup brown sugar
¾ cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 ⅔ cup flour
1 tsp baking soda
½ tsp kosher salt
2 cups chocolate chips

Toppings

½ cup butter softened, 1 stick
4 cups powdered sugar
1 tsp pure vanilla extract
16 mini pretzels
16 candy eyes
7 brown m&ms
1 red m&m
Sprinkles if desired

Instructions

Preheat oven to 350 degrees. Spray the bottom and sides of a 9 inch springform, set it aside.
In a large bowl using a hand mixer or stand mixer, beat the butter and both sugars until light and fluffy. Add eggs, one at a time and mix in vanilla extract.
Next add the flour, baking soda, and salt and mix on low until just combined. Gently stir in the chocolate chips.
Press the cookie dough into an even layer in the prepared pan.
Bake until the cookie is golden, about 35 to 40 minutes. You want the cookie to just be set in the middle. Let cool in pan for 15 minutes then remove the rim and transfer cake to a cooling rack to cool completely.
Make your buttercream by whipping the butter with an electric mixer until fluffy. Add vanilla extract and powdered sugar. Beat until fluffy. If the buttercream is too thick add a splash of milk.
Once the cookie cake is completely cooled you can decorate. Start by slicing the cake into 8 pieces.
Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Stick 2 pretzels into each slice as antlers. Using a touch of frosting place the eyes and nose on each cookie wedge. Serve & enjoy!

Notes

Store covered in the fridge for up to 1 week, best enjoyed within a day or two. The frosting and moisture in the fridge can make the pretzels lose their crunch and become soft.

Nutrition