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Christmas Candy Corn Cookies
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Reindeer Corn Christmas Butter Cookies

These Reindeer Corn Christmas Butter Cookies are a combination of a classic buttery cookie and a special holiday decorated cookie. The simple thumbprint filled with white chocolate and reindeer corn turns a basic butter cookie into a new holiday favorite!
Prep Time15 mins
Cook Time20 mins
30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas butter cookies
Servings: 36
Calories: 239kcal
Author: Jill


  • 3 sticks butter - softened
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • Nonpareils Christmas mix
  • 8 squares White chocolate almond bark melting chocolate (DIVIDED - SEE INSTRUCTIONS)
  • 1 bag Reindeer corn


  • In the mixing bowl of a stand mixer, cream the butter and sugar, using the whisk attachment. Add the Vanilla, and mix well. In a separate bowl, combine the flour and salt, and stir well to blend. Add the flour mixture to the mixer, a little at a time, blending between additions, until all the flour has been added and the ingredients are well mixed. Scrape down the sides of the mixing bowl, and blend. Place the mixing bowl in the refrigerator for 30 minutes, to chill the dough.
  • Line a cookie sheet with parchment paper, and roll the cookie dough into Tablespoon size balls, and place on the parchment paper. When the cookie sheet(s) is full, using your thumb, or knuckle, make an indentation in the center of the cookie balls, until all the cookies have an indented center. Bake at 350 degrees for 20 minutes, or until the cookies are light golden brown. Remove the cookies to a wire rack and allow them to cool completely.
  • When cookies are cool, place the Nonpareils in a shallow dish, and set aside. Melt 4 squares of the white chocolate in a microwave safe bowl, and microwave on 20 second intervals, stirring well, until chocolate is completely melted. Dip the bottoms of the cookies in the chocolate, and immediately in to the Nonpareils, and place them on parchment paper to set. When all the cookies have been dipped, melt another 4 squares of the white chocolate in the microwave, (following the same directions as above) and fill the center of each cookie with white chocolate, and place three Reindeer corns on top of the white chocolate in the center of each cookie. Allow the cookies 1 to 2 hours for the chocolate to set (or harden) before moving them. Once the chocolate is set, then you can move the cookies to an airtight container for storage, or serve them. Enjoy!


Cookies will keep in an airtight container for up to 4 days. ALSO: White chocolate almond bark can be found on the baking isle located near the chocolate chips, with the melting chocolate. It has nothing to do with almonds, doesn't contain them. It's a great melting chocolate, and easy to work with. The flavor is like the white chocolate from a candy counter, and I always recommend this for melting and dipping. If you find you left your chocolate, or white chocolate in the microwave too long, and it's thick, and won't stir easily, add about a Tablespoon of cream to the chocolate and stir again. Place it back in the microwave for about 10 seconds, and keep stirring it until it thins enough to work with. Some microwaves heat faster than others; if your microwave is high wattage, try melting at 10 second intervals, or 15 second intervals instead of 20 second intervals to melt the chocolate.


Calories: 239kcal | Carbohydrates: 34g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 15mg | Fiber: 1g | Sugar: 23g | Vitamin A: 235IU | Calcium: 4mg | Iron: 1mg