Rudolphs Red Nose Cookies – Hey y’all! If you’re looking for a festive treat that’s sure to bring a smile to everyone’s face, you’ve found it with these Rudolph’s Red Nose Cookies. These adorable cookies are perfect for holiday gatherings, cookie exchanges, or just a fun baking activity with the kids. With a rich cocoa flavor and a sweet vanilla glaze, topped off with a red peanut M&M to resemble Rudolph’s famous nose, these cookies are as delightful to eat as they are to make.

Why You’ll Love This Rudolphs Red Nose Cookies

You’ll love this recipe because it’s:

• Festive and Fun: These cookies are perfect for the holiday season and are sure to be a hit with both kids and adults.
• Delicious: The combination of rich cocoa cookies and a sweet vanilla glaze is simply irresistible.
• Easy to Make: With simple ingredients and straightforward steps, these cookies come together in no time.
• Perfect for Sharing: These cookies make a great gift or addition to any holiday cookie tray.

Ingredients For Rudolphs Red Nose Cookies

Here’s what you’ll need to make these delightful Rudolph’s Red Nose Cookies:

• 12 tablespoons butter, softened
• 1/4 cup Double-Dutch Dark Cocoa or Dutch-process, European-style cocoa
• 1 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 + 1/2 teaspoons vanilla extract
• 1 + 1/2 cups King Arthur Unbleached All-Purpose Flour

Vanilla Frosting

• 2 – 3 cups confectioners’ sugar, sifted
• 2 – 4 tablespoons heavy cream, half & half, or milk
• 1 tablespoon vanilla extract or 2 vanilla beans
• Red peanut M&M’s

How to Make This Rudolph’s Red Nose Cookies Recipe

Prepare the Dough

1. Mix the Dough: Beat all the cookie dough ingredients—softened butter, cocoa, confectioners’ sugar, salt, vanilla extract, and flour—on medium speed in a medium mixing bowl until a soft, smooth dough forms.
2. Chill the Dough: Shape the dough into a 3/4-inch thick disc, wrap it well with plastic wrap, and chill for 30 minutes or overnight. Chilling the dough helps it firm up, making it easier to handle and shape.

Preheat the Oven

Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.

Shape and Bake the Cookies

1. Form the Cookies: Shape the dough into small balls, about the size of a large gumball (using a teaspoon cookie scoop helps with uniformity). Space the dough balls evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
2. Bake: Bake the cookies for 7 to 10 minutes. The cookies should be set but not browned. Cool the cookies on wire racks completely before frosting.

Make the Vanilla Frosting

1. Mix the Glaze: In a medium mixing bowl, beat together the sifted confectioners’ sugar, 2 tablespoons of heavy cream, and vanilla extract until smooth. Add more heavy cream as needed to reach a spreadable consistency.

Frost the Cookies

1. Apply the Glaze: You can pipe the glaze from a piping bag or a zip-top bag with a corner cut off, or use a spoon to drop a teaspoon of glaze on top of each cookie. Swirl the glaze into a circle to cover the tops of the cookies.
2. Decorate: Top each glazed cookie with a red peanut M&M to represent Rudolph’s nose.

Store

Store the cookies in a tightly covered container for up to a week. These cookies are best enjoyed fresh but will remain delicious and festive for several days.

Variations

There are several ways you can customize this recipe:

• Different Flavors: Add a teaspoon of peppermint extract to the dough for a festive twist or a teaspoon of almond extract for a different flavor profile.
• Different Decorations: Use different colored M&M’s for various holidays or occasions.
• Different Frostings: Try using a chocolate glaze or a cream cheese frosting for a different flavor combination.

Rudolphs Red Nose Cookies

Equipment

To make these cookies, you’ll need the following equipment:

• Medium mixing bowl
• Electric mixer
• Plastic wrap
• Baking sheets
• Parchment paper
• Wire racks
• Piping bag or zip-top bag (optional)

Storage

Store any leftover cookies in an airtight container at room temperature for up to a week. If you prefer, you can also freeze the cookies (without the M&M’s) for up to 3 months. Thaw them at room temperature before adding the frosting and M&M’s.

What to Serve with Rudolph’s Red Nose Cookies

These cookies pair wonderfully with:

• Hot Cocoa: The rich chocolate flavor of the cookies is perfect with a warm cup of hot cocoa.
• Milk: A classic pairing that kids will especially love.
• Coffee or Tea: For the adults, these cookies make a delightful treat with a cup of coffee or tea.

Tips

Here are some tips to help you make the best Rudolph’s Red Nose Cookies:

• Chill the Dough: Don’t skip the chilling step as it makes the dough easier to handle and helps the cookies keep their shape while baking.
• Uniform Size: Use a teaspoon cookie scoop to ensure all your cookies are the same size, which helps them bake evenly.
• Cool Completely: Make sure the cookies are completely cool before adding the glaze to prevent it from melting off.

FAQ

Can I use regular cocoa instead of Double-Dutch Dark Cocoa?

Yes, you can use regular cocoa powder, but the cookies may not be as dark and rich in flavor.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.

What can I use instead of red peanut M&M’s?

You can use red candy-coated chocolates, red hots, or even red cherries as a substitute.

Yield: 24 cookies

Rudolph’s Red Nose Cookies

Print

A rich, candy-like chocolate cookie topped with vanilla frosting and a red peanut m & m reminiscent of Rudolph’s red nose.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 12 tablespoons butter, softened
• 1/4 cup Double-Dutch Dark Cocoa or Dutch-process, European-style cocoa
• 1 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 + 1/2 teaspoons vanilla extract
• 1 + 1/2 cups King Arthur Unbleached All-Purpose Flour
• Vanilla Frosting
• 2 -3 cups confectioners’ sugar, sifted
• 2-4 tablespoons heavy cream, half & half or milk
• 1 tablespoon vanilla extract or 2 vanilla beans
• red peanut M&M’s

Instructions

1. 1. Beat all the cookie dough ingredients on medium speed in a medium mixing bowl until a soft, smooth dough is formed. Shape into a 3/4″ thick disc, wrap well with plastic wrap and chill for 30 minutes or overnight.
2. 2. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into small balls, about the size of a large gumball (a teaspoon cookie scoop. Space evenly on the cookie sheet, leaving about 2″ between cookies. Bake for 7 to 10 minutes.
3. 3. Cool cookies on wire racks. Meanwhile make the glaze by beating all the ingredients together starting with  2 cups confectioners’ sugar and 2 tablespoons heavy cream adding more as needed until it reaches a spreadable consistency.
4. 4. You can pipe the glaze from a piping bag or zip-top bag with a corner cut off  or use a spoon to drop a teaspoon of glaze over top of each one and swirl into a circle to cover the tops. Top each one with a red M&M. Store in a tightly covered container up to a week.

Notes

Approximate Nutrition Information

Per serving:

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 1g

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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