Brown Butter Reindeer Cookies

These brown butter reindeer cookies are the ultimate Christmas cookie for the season. They are soft, chewy, and packed with festive flavour! They start with a rich, brown butter snickerdoodle base, and are topped with a luscious brown butter maple frosting. Each cookie is decorated with chocolate antlers, white chocolate eyes, and a classic red smartie for Rudolph’s nose.

• Butter – Brown butter is the star of this recipe! Unsalted butter works best, and it’s important to choose high-quality butter since lower-quality options often have a higher water content.
• Sugar – A combination of brown sugar and granulated sugar creates a soft and chewy cookie with the perfect sweetness.
• Egg – Binds the cookie together
• Flour – All-purpose flour is ideal for this recipe.
• Cinnamon – Adds warmth and a hint of spice.
• Cornstarch – Helps create a soft and fluffy cookie texture.
• Cream of tartar – Gives the cookies their signature chewy, pillowy snickerdoodle texture.
• Leaving agents – Both baking soda and baking powder are used to ensure the cookies rise perfectly.
• Smarties – Red Smarties are used for the reindeer noses, but feel free to substitute with M&M’s, cranberries, or any small red candy.
• Chocolate Chips – Both milk and white chocolate chips are needed to create the reindeer eyes and antlers.
• Cream Cheese – The combination of cream cheese and brown butter gives the frosting a tangy flavor and a creamy texture.
• Powdered Sugar – Stabilizes the frosting while adding the perfect amount of sweetness.
• Milk – Helps thin the frosting to a spreadable consistency.
• Extracts – Pure vanilla extract adds flavour to the cookies, while maple extract enhances the brown butter frosting. You can use vanilla extract for both if preferred.

Step 1. Brown the butter – Place the butter in a medium pan and heat it over medium-low heat, stirring often. Cook until the butter turns foamy and golden brown, about 8 to 10 minutes. Be careful not to let it burn!

Step 2. Separate and Cool the Butter – Immediately pour 76 grams of browned butter into a bowl and refrigerate it for 1 hour. In a separate bowl, add 104 grams of browned butter and let it cool at room temperature for 20 minutes.

Step 3. Cream Butter and Sugars – To the bowl with 104 grams of butter, add granulated sugar and brown sugar. Mix with an electric mixer or whisk for 1–2 minutes, until the mixture is lighter in color. Add the egg and vanilla extract, and mix until fully incorporated.

Step 4. Combine Dry Ingredients – In a separate bowl, whisk together the flour, cinnamon, cornstarch, cream of tartar, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix until just combined.

Step 5. Portion Out the Dough – Line a plate or tray with parchment paper. Scoop out the dough into 8 even-sized balls and refrigerate them for 30 to 45 minutes.

Step 6. Make Chocolate Decorations: While the cookies are in the refrigerator, melt white chocolate chips with 1 teaspoon of coconut oil in 20-second microwave increments until smooth. Transfer to a piping bag, cut a small hole at the tip, and pipe 18 small circles onto a parchment-lined tray. Refrigerate for 10 minutes. Melt regular chocolate chips with a bit of coconut oil, transfer to a piping bag, and add a tiny dot in the center of each white chocolate circle for pupils. Use the remaining chocolate to pipe 16 antlers. Place in the refrigerator until ready to use.

Step 7. Bake the Cookies – Preheat your oven to 350°F (175°C). Place the chilled dough balls onto a baking sheet and bake for 10–12 minutes. Once baked, use a circular cookie cutter or glass to reshape them into perfect circles, if needed. Gently press the tops of the cookies with the bottom of a measuring cup to create a small dent for the frosting. Let the cookies cool completely on a wire rack.

Step 8. Make the frosting – Remove the chilled butter from the fridge and mix it with room-temperature cream cheese using an electric mixer. Whip on medium-low speed for 2 minutes until fluffy. Add icing sugar, a pinch of salt, maple extract, and milk. Continue mixing for about 5 minutes until the frosting is light and airy.

Step 9. Assemble and Decorate – Once the cookies have cooled, scoop frosting onto each cookie and use an offset spatula or butter knife to evenly spread it over the surface. Place two chocolate antlers on the top of each cookie. Add two chocolate eyes and one red Smartie for the nose.