One of Our Best Christmas Cookie Recipes of All Time ... You'll Fall in Love!

We’re sharing on of our best Christmas cookie recipes of all time that is also incredibly adorable. Plus did we mention it tastes good?

Are you looking for an easy Christmas cookie recipe with few ingredients?

How about one of the best Christmas cookie recipes in my recipe box?

These reindeer cookies are easy to make, adorable and are yummy!

Simply put … they check all the boxes.

I have been making these for decades.

In fact, they’ve become one of my favorite (and dare I say most adorable) easy Christmas cookie recipes.

Whether you’re young or old, you simply can’t help but smile as you bake a batch of these treats!

There is nothing better at this time of the year than to clear your afternoon schedule, settle into the kitchen and bake up a batch (or two, or three) of cookies.

The warmth of the oven, the scent of the baking cookies filling the house, and starting the afternoon by rifling through grandma’s recipe box to find a favorite family recipe.

The entire production evokes treasured family memories of the past, all while creating new ones.

It truly is the definition of the holiday season.

Besides their adorable appearance, these cookies also taste great.

The addition of the pretzels as antlers gives them a wonderful touch of the classic sweet and salty combination.

Even Santa’s reindeers, especially Rudolph, realize you can’t get by on just looks alone.

Wink. Wink.

RUDOLPH’S PEANUT BUTTER COOKIES RECIPE

One stick of margarine
½ cup peanut butter
1 ¼ cup flour
½ cup sugar
Baking soda, 1/2 tsp.
Vanilla, 1/2 tsp.
Honey, 1/4 cup
1 egg
½ tsp. baking powder
¾ cup chopped peanuts
Approximately 64 small pretzels
Semi-sweet chocolate chips
Approximately 32 red and brown M&Ms (or red gumdrops)

First, beat the margarine and peanut butter for 30 seconds.

Add half of the flour and all of the sugar, honey, egg, baking soda, baking powder, and vanilla, beating until thoroughly combined.

Stir in the remaining flour.

Then stir in peanuts.

Cover and chill one hour until easy to handle.

Work with half the dough at a time.

Keeping the rest refrigerated.

Using 1 tablespoon of dough, shape into a triangle about 2 ½ inches long and 2 inches wide on an ungreased cookie sheet.