Reindeer Linzer Cookies
We partner with trusted companies that offer products which help our readers achieve their goals! If you purchase through our partner links, we get paid for the referral at no additional cost to you! Read our disclosure for more info.
These reindeer linzer cookies are a cute holiday twist on the classic. Buttery sandwich cookies are filled with strawberry jam and decorated to look like Rudolph for a fun and festive treat.
Rudolph Reindeer Linzer Cookies
Holiday baking is one of my favorite ways to make the season feel extra festive, and these reindeer linzer cookies are the cutest addition to any cookie tray.
You may have seen versions on Pinterest filled with Nutella or Biscoff, but I love using strawberry jam here because it gives Rudolph the perfect bright red nose and keeps the cookies true to the classic linzer style.
If you’re filling your cookie tray this year, these pair perfectly with my chocolate snowball cookies and my cut out sugar cookies made with Betty Crocker mix. Together they create a fun mix of flavors and textures that look beautiful for gifting and make holiday entertaining feel effortless.
SIGNUP FOR EMAIL UPDATES
FOLLOW US ON SOCIAL MEDIA @POPTHEKITCHEN
Ingredient Notes
Find the full recipe with printable directions.
- All-purpose flour: Gives the cookies structure while keeping them tender.
- Cold unsalted butter, cubed: Cold butter is key for the sandy linzer texture. It rubs into the flour and helps prevent spreading.
- Powdered sugar: Sweetens the dough and keeps the crumb soft instead of grainy.
- Fine salt: Balances the sweetness.
- Large egg yolk: Adds richness and helps bind the dough without making it tough.
- Heavy cream: Helps bring the dough together and adds a little extra tenderness.
- Vanilla extract: Adds warm flavor that compliments the jam.
- Decorating Rudolph linzer cookies: Strawberry jam for the nose, candy eyeballs, melted chocolate for antlers, and powdered sugar for dusting.
How to Make Reindeer Linzer Cookies
Rub the cold butter into the flour with your fingertips until the mixture looks sandy. Stir in the powdered sugar and salt.
Add the egg yolk, heavy cream, and vanilla, then mix until a soft dough forms. Shape it into a disk, wrap tightly, and chill for at least 3 hours.
Roll the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles, then cut a small center hole in half of them to make the tops. Transfer everything to a parchment lined baking sheet.
Bake at 320°F for 13 to 15 minutes, until the edges look set but the cookies are still pale. Cool completely on a rack.
Spread a thin layer of strawberry jam on the whole cookies. Set the cookies with cut-outs on top and gently press to sandwich them together.
Sprinkle with sifted powdered sugar after assembling.
Add candy eyes above the jam nose. Use melted chocolate to pipe antlers at the top. Let the chocolate set before serving.
Recipe Tips
- Keep the butter cold so the dough stays tender and the cookies keep their shape.
- Chill the dough for the full time. Warm dough will soften quickly and spread in the oven.
- If the dough cracks while rolling, let it rest for a few minutes until it softens slightly.
- Bake until the cookies look set but still pale, which keeps the texture delicate.
- Flour your cutters between each cut to keep the edges clean and prevent sticking.
- Let the cookies cool completely before assembling or decorating.
- Use a piping bag or a zip-top bag with the corner snipped to create neat chocolate antlers.
More Christmas Recipes to Try
Reindeer Linzer Cookies
Ingredients
- 1 2/3 cups all-purpose flour
- 6 Tablespoons unsalted butter , cold and cut into cubes
- 2/3 cup powdered sugar
- 1/4 teaspoon fine salt
- 1 egg yolk
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Rudolph Decorations
- strawberry jam , for the red nose
- edible candy eyes
- melted chocolate , for the antlers
- powdered sugar , for dusting the cookies
Instructions
- Make the dough and chill. Add the flour and cold butter to a large bowl. Use your fingertips to rub the butter into the flour until the mixture looks sandy. Mix in the powdered sugar and salt. Pour in the egg yolk, heavy cream, and vanilla, then stir until the dough starts to come together. Shape it into a flat disk, wrap tightly, and chill for at least 3 hours.
- Roll and cut. Roll the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter. On half of the cookies, cut out a small hole in the center (this becomes Rudolph’s nose). Place everything on a parchment-lined baking sheet.
- Bake and cool. Bake at 320°F for 13–15 minutes, or until the edges are set and the tops look pale.Let them cool completely on a wire rack.
- Assemble. Spread a little strawberry jam on the flat side of each solid cookie. Top with a cookie that has the cut-out center, pressing gently so the jam peeks through. Dust cookies with powdered sugar if desired.
- Decorate Rudolph. Add two candy eyeballs above the jam nose. Pipe melted chocolate on top to create simple antlers. Let the chocolate set, then serve.
Notes
- Keep the butter cold. This gives the dough its light, sandy linzer texture.
- Smooth jam works best. Strain the strawberry jam if needed for a glossy Rudolph nose.
- Make ahead. The dough keeps in the fridge for up to 3 days, and baked cookies can be assembled the day you serve them.
Nutrition
Variations
- Nutella filling: Swap the jam for Nutella if you want a richer, chocolate-hazelnut version.
- Biscoff cookie butter: Use smooth Biscoff for a spiced cookie butter filling that pairs beautifully with the buttery linzer base.
- Raspberry jam: A deeper red option that gives a slightly tart flavor and still makes a perfect Rudolph nose.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum for structure. The cookies bake up beautifully with only a slight texture change.
FAQs
This usually happens when the dough is too warm. Make sure it chills for a full 3 hours before cutting, and work quickly if your kitchen is warm.
Absolutely. Bake the cookies and store them unfilled for up to 1 week. Fill and decorate them the day you plan to serve so they stay neat and crisp.
Yes. Freeze the dough for up to 2 months. Thaw it overnight in the fridge before rolling.
You can freeze the baked cookies, but freeze them unfilled for best texture. Assemble after thawing.
