Rudolph Reindeer Cake Mix Cookies
Chewy fudgy chocolate cookies made from cake mix, decorated as charming reindeer faces with candy eyes, red noses, and pretzel antlers. Perfect festive dessert treat for holidays.
Equipment
- 1 mixing bowl
- 1 cookie scooper
- 2 baking sheets lined with parchment paper or silicone mats
- 1 oven preheated to 350 degrees F
Ingredients
- ½ cup 1 stick softened butter
- 8 oz 1 block softened cream cheese
- ¼ teaspoon vanilla extract
- 1 large egg
- 1 15.25 oz devil's food cake mix
- 2 cups powdered sugar
- 60 candy eyes
- 30 red M&Ms
- 60 mini pretzel twists
- icing or frosting for decoration
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together softened butter and cream cheese until light and fluffy.
- Add vanilla extract and egg to the creamed mixture and mix until well combined.
- Stir in the dry cake mix until the dough is thick and well blended.
- Use a cookie scooper to form 1-inch dough balls.
- Roll each dough ball in powdered sugar to coat thoroughly.
- Place sugar-coated dough balls about 2 inches apart on prepared baking sheets.
- Bake for 10-13 minutes until set.
- Allow cookies to cool completely before decorating.
- Use icing or frosting to attach pretzel twists as antlers, then add two candy eyes and a red M&M as the reindeer nose.
- Let the icing set for 5 minutes before serving.
Notes
- You can substitute chocolate chips for candy eyes.
- Cinnamon red hot candies work well as red noses.
- Any 15.25 oz chocolate cake mix is suitable.
- Dough can be refrigerated up to 1 week before baking.
- Store cookies airtight at room temperature up to 5 days or freeze up to 3 months.