It stands to reason that when you put your Christmas tree up in November and school is closed early in December that your kids will think Christmas is just around the corner. And it certainly is from my perspective as I am sooo disorganised this year. But it doesn’t seem that close for Mr 6. He has been asking me daily for at least a week if it’s Christmas tomorrow. But no, it’s not sorry…still around two weeks to go. We are, however, making the most of the lead up to Christmas. We read Christmas books, do Christmas craft and eat Christmas cookies. Lots of Christmas cookies. And more specifically these delicious low sugar Chocolate Rudolph Cookies and my previous Christmas cookie recipe Festive Spiced Cookies.
Aren’t these Chocolate Rudolph Cookies just the cutest things you have ever seen? We made a batch for Mr 6’s class mates and his teachers for Christmas gifts and I have it on good authority they were very happy with them! We also made a batch for our neighbours which has become something of a tradition for us. Don’t you just love home-made gifting? It gives me the warm and fuzzies and makes me feel so festive.
These Chocolate Rudolph Cookies are made from a Gingerbread Man cutter. When the cookie is turned upside down and decorated it makes a perfect reindeer. Before baking you may need to trim the arms of the Gingerbread Man to make sure the reindeer’s ears (which were the Gingerbread Man’s arms) aren’t too long. I used royal icing to decorate the antlers and then used the icing as glue to stick on the candy eyes and nose. To make the nose I used a Jaffa, but you could use red icing or another red confectionery.Print
- 2 to 2 1/2 cups of flour (see note)
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 100g butter
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- In a large bowl cream the butter and sugar with an electric mixer
- Add in the cocoa powder, baking powder, vanilla extract and the egg and mix until well combined
- Slowly mix in the flour with a spoon, taking care not to over-mix to form a dough
- Bring into a ball and refrigerate for around 10 minutes
- Meanwhile preheat your oven to 180c and line a baking tray with baking paper
- When chilled on a floured bench or on baking paper, roll the dough and cut your reindeer, trimming the ears if required and arranging carefully on the tray
- Bake for around 6-8 minute and transfer to a cooling rack
- When the cookies have cooled, ice with royal icing and glue the eyes and nose on each reindeer
The dough will be a little variable depending on your climate. I am in a humid climate so I need a little more flour to keep the dough firm and frequent refrigeration while cutting the cookies. If you are in a cooler climate you may not need as much refrigeration and a little less flour. Take your time and use what quantity of flour works for you.
I know your kids will love these Rudolphs as much as mine do! And I am certain we will be making another batch of these delicious Chocolate Rudolph Cookies for Santa, I know he will love them too.