Rudolph the reindeer cookies

Get in the festive spirit.

  • 45 mins cooking
  • Makes 10
  • Print
Get in the festive spirit with these adorable Rudolph cookies made with delicately spiced wheatgerm biscuits, pretzels and chocolate balls.
Looking for more Christmas cookie recipes?


  • 90 grams butter
  • 1 egg
  • ½ cup (110g) firmly packed light brown sugar
  • ¹⁄³ cup (25g) desiccated coconut
  • ¹⁄³ cup (35g) wheat germ
  • ²⁄³ cup (100g) wholemeal plain flour
  • ¹⁄³ cup (50g) white self-raising flour
  • ½ teaspoon mixed spice
  • 20 pretzels (40g)
  • ¼ cup (45g) dark choc Bits
  • 10 giant choc orange balls (70g)


  • 1
    Have butter and egg at room temperature.
  • 2
    Beat butter, egg and sugar in small bowl with electric mixer until combined. Stir in coconut, wheat germ and sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes.
  • 3
    Roll dough between sheets of baking paper until 5mm (¼-inch) thick. Place on tray; refrigerate 30 minutes.
  • 4
    Preheat oven to 180°C/350°F. Grease and line oven trays with baking paper.
  • 5
    Using a 9cm (3¼-inch) round cutter, cut 10 rounds from dough, re-rolling scraps as necessary. Place rounds about 7.5cm (3-inches) 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 about 12 minutes.
  • 6
    Immediately press choc orange balls onto hot cookies for noses. Cool on trays.


tips You need 10 ice-block sticks. If the choc orange balls don't stick to the cookies, secure them with a little melted Completed cookies can be stored in an airtight container for up to a week.

More From Women's Weekly Food