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Reindeer peanut butter thumbprint cookies

Reindeer peanut butter thumbprint cookies

Name: Reindeer peanut butter thumbprint cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Makes 22
Ingredients: 100g smooth peanut butter; 2 eggs; 100g golden caster sugar; 1 tsp vanilla extract; 225g plain flour; ¼ tsp baking powder; ½ jar seedless raspberry or strawberry jam; 22 small pretzels; 22 pairs of edible eye decorations; white icing pen or mix a little icing sugar with a drop of water

Cassie Best

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Makes 22

Easy

Prep: 25 mins

Cook: 12 mins

plus cooling

A star rating of 4 out of 5.1 ratingRate

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Bake a batch of these sweet reindeer cookies on Christmas Eve to leave out for Santa. Kids will love helping out and adding Rudolph's jammy red nose!

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g smooth peanut butter
2 eggs
100g golden caster sugar
1 tsp vanilla extract
225g plain flour
¼ tsp baking powder
½ jar seedless raspberry or strawberry jam
22 small pretzels
22 pairs of edible eye decorations
white icing pen

or mix a little icing sugar with a drop of water

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Nutrition: Per serving

kcal125
fat3g
saturates1g
carbs21g
sugars11g
fibre1g
protein3g
salt0.16g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Blitz the peanut butter, eggs, sugar, vanilla, flour, baking powder and a pinch of salt in a food processor until you have a smooth dough that clumps together.
step 2

Roll the dough into walnut-sized balls and arrange on the trays. Push a thumb into the middle of each to make an indent, and fill each one with ½ tsp jam for the noses.
step 3

Cut the pretzels in half and push into the top of the cookies to create ‘antlers’. Bake for 10-12 mins until they look dry. Leave to cool on the trays. Decorate with the eyes, sticking them on using the icing. Will keep in an airtight container for up to four days.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 4 out of 5.1 rating

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