Rudolph Reindeer Cake Mix Cookies

By Lily | Last modified on Dec 26, 2025

Featured in: Desserts

Celebrate the holiday season with these delightful Rudolph Reindeer Cake Mix Cookies. Chewy, fudgy, and baked from a devil’s food cake mix, they are irresistibly soft and chocolatey. Each cookie is meticulously decorated with fun candy eyes, bright red noses, and crunchy pretzel antlers, transforming traditional cookies into charming holiday treats that are sure to bring a smile to kids and adults alike.

Perfect for festive gatherings, gift giving, or an afternoon of joyful baking with your family, these reindeer cookies combine the ease of a cake mix with the creativity of decorative fun. Enjoy the blend of rich cream cheese and butter providing a luscious texture that pairs perfectly with the sweet powdered sugar coating.

Why You’ll Love This Recipe

Uses a simple cake mix base for quick preparation without sacrificing flavor.
Soft, chewy texture with rich fudgy chocolate that delights every bite.
Festive decoration makes them perfect for holiday celebrations and family moments.
Easy enough for kids to help decorate, encouraging creativity and fun.

Ingredients

Butter (½ cup, softened): Adds creamy richness and helps achieve the perfect cookie texture with soft, tender bites.
Cream Cheese (8 oz, softened): Gives these cookies a moist, fudgy quality with subtle tanginess that balances sweetness.
Vanilla Extract (¼ teaspoon): Enhances the overall flavor depth, rounding out the chocolate and dairy notes.
Large Egg (1): Binds ingredients together and provides structure while maintaining softness.
Devil’s Food Cake Mix (15.25 oz): The base for these chocolatey cookies, delivering rich cocoa flavor and moist crumb.
Powdered Sugar (2 cups): Used to coat cookie dough balls, creating a sweet, crackly exterior after baking.
Candy Eyes (60 pieces): Fun, edible decorations that bring the reindeer faces to life with playful eyes.
Red M&Ms (30 pieces): Bright red candies used as Rudolph’s iconic red noses for festive flair.
Mini Pretzel Twists (60 pieces): Salty, crunchy antler shapes that add texture and charm to each cookie.
Icing: Acts as the glue to attach pretzels, eyes, and nose decorations securely.

Instructions

Preheat and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line multiple baking sheets with parchment paper or silicone mats. This ensures even baking and easy cookie removal without sticking.
Cream Butter and Cream Cheese: In a large mixing bowl, beat softened butter and cream cheese together until the mixture is light, fluffy, and smooth. This step is key to achieving a soft, fudgy cookie texture.
Add Vanilla and Egg: Mix in the vanilla extract and egg thoroughly. These ingredients help bind the dough and add subtle flavor nuances to the cookies.
Combine with Cake Mix: Gradually add the devil’s food cake mix into the creamed mixture, stirring until all ingredients are fully blended. The dough will become thick and somewhat sticky, indicating it’s ready for shaping.
Shape and Coat Dough Balls: Using a cookie scooper, form 1-inch dough balls. Roll each ball in a bowl of powdered sugar to coat completely, which creates a crackled, sugary exterior after baking.
Arrange and Bake Cookies: Place the coated dough balls on prepared baking sheets, leaving about 2 inches between each for spreading. Bake for 10 to 13 minutes until set but still soft for chewy consistency.
Cool and Decorate Cookies: Allow cookies to cool completely on a wire rack. Use icing to attach two mini pretzel twists on top of each cookie as antlers, then add two candy eyes and a red M&M for the nose, forming the classic reindeer face.
Set Icing and Serve: Let decorated cookies rest for 5 minutes so the icing hardens and holds decorations firmly. Enjoy these festive treats fresh for the best flavor and texture.

You Must Know

Candy eyes can be substituted with chocolate chips if unavailable.
Cinnamon red hot candies are a delicious alternative for Rudolph’s red noses.
Any standard 15.25 oz chocolate cake mix can be used to create this dough.
Dough can be refrigerated for up to one week before baking to save prep time.
Store baked cookies airtight at room temperature for up to 5 days or freeze up to 3 months.

Storage Tips

Keep cooled cookies in an airtight container at room temperature to maintain softness for up to five days. For longer storage, freeze them in a sealed freezer-safe bag or container for up to three months. Thaw overnight before serving.

Serving Suggestions

These festive cookies make perfect holiday party snacks or charming treats for a Christmas cookie swap. Pair them with hot cocoa or eggnog to enhance their cozy, wintertime appeal.

Professional Tips

Ensure the butter and cream cheese are fully softened for a smoother dough and softer cookies.
Rolling the dough balls generously in powdered sugar promotes a beautiful crackled surface after baking.
Decorate cookies only after complete cooling to prevent icing from melting or sliding off.

FAQs

Can I use a different cake mix for these cookies?: Yes, any 15.25 oz chocolate cake mix works well. Variations like fudge or chocolate brownie mix can be fun to try as well.
What if I don’t have candy eyes for decoration?: Chocolate chips, small candies, or drawing eyes with edible markers are great alternatives for creating reindeer faces.
How can I make these cookies gluten-free?: Opt for a gluten-free chocolate cake mix and verify all decorations are gluten-free to accommodate dietary restrictions.
Can I prepare the cookie dough in advance?: Yes, you can make the dough and store it in the refrigerator for up to one week before baking, perfect for holiday prep.
How do I keep the pretzel antlers from falling off?: Use a thick icing to ‘glue’ the pretzel twists in place and allow them to set completely before handling or storing.
Are these cookies suitable for freezing?: Absolutely! Freeze the cooled cookies in airtight containers or bags for up to three months and thaw them overnight before serving.