Reindeer Sandwich Cookies

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These cute Reindeer Sandwich cookies are made by sandwiching simple sugar cookies filled with Chocolate Ganache and Jam and cute chocolate decorations. So adorable and Yum!!

Its December, the month of hot cocoa, marshmallows and all the cozy christmasy vibes. I couldnt resist but make these cute cookies for the Holiday vibe.

How to make Reindeer Sandwich Cookies?

These Cookies are simple, delicious and fun to make.

  1. Basic Sugar Cookies – These cute reindeer cookies are made with basic sugar cookies. You could make your own sugar cookie recipe for these too. I used a round cookie cutter and bent it to cut oval for these. This recipe makes about 20 oval cookies, which when sandwiched make 10 reindeer cookies.
  2. Ganache and Jam Filling – Fill the base of one cookie with chocolate ganache, piped on the other ring and fill the centre with any jam of your choice. I love adding mixed fruit jam.
  3. Cute Chocolate Decorations– Making chocolate decorations is super easy. Just melt chocolate and coconut oil in a microwave at 30 second bursts, stiring in between. This will avoid burning the chocolate. Alternatively, you could also melt the chocolate on a double boiler. Using a plastic sheet to pipe the decor helps the chocolate come off easily once dry.


Store these cookies in an airtight container at room temperature for up to 5 days. Use a flatter container so as to keep the chocolate decor intact. Assemble right before serving to prevent cookies from becoming soggy.

Like this recipe? Try my other recipes for Christmas

Also some other cookie recipes

Reindeer Sandwich Cookies

Recipe by thecrumbstoriesCourse: Cookies


Prep time


Cooking time



These cute Reindeer Sandwich cookies are made by sandwiching simple sugar cookies filled with Chocolate Ganache and Jam and cute chocolate decorations. So adorable and Yum!!


  • Sugar Cookie
  • 140 g All-Purpose Flour

  • 1/4 tsp Baking Powder

  • 1/4 tsp Salt

  • 85 g Unsalted Butter, softened

  • 90 g Caster Sugar

  • 1 Small Egg

  • 1/2 tsp Vanilla Extract

  • Filling
  • 75 g Dark Chocolate, for Ganache

  • 35 g Fresh Cream / Heavy Cream, for Ganache

  • 40 g Any Jam

  • Chocolate Decorations
  • 10 Gems / M&Ms

  • 50 g Dark Chocolate

  • 20 g White Chocolate or Candy Eyes

  • 2 tsp Coconut Oil, for dark chocolate

  • 2 tsp Coconut Oil, for white chocolate


  • For the Sugar Cookies
  • In a bowl, beat the softened butter with sugar until fluffy.
  • Add in the egg and continue to beat till incorporated well.
  • Sieve all the dry ingredients in a bowl and add it to the butter egg mixture in 2 batches. Beat at a low speed till it all comes together in form a dough.
  • Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. Roll the dough out to about 1/4-inch thickness.
  • Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top to prevent sticking. Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
  • Once chilled, preheat oven to 350°F /177°C. Line 2-3 large baking sheets with parchment paper.
  • Gently remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into oval shape. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
  • Arrange cookies on baking sheets 2 inches apart. Bake for 11-12 minutes or until lightly browned around the edges.
  • Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  • For filling
  • Place finely chopped chocolate into a heat-proof glass or metal bowl.
  • Heat cream in a pan until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
  • Let it sit for a few minutes. Stir till smooth. Refrigerate till pipe able consistency.
  • Chocolate Decorations
  • Melt the chocolate with coconut oil in the microwave at 30 second bursts, to avoid burning the chocolate. Keep stiring in between every burst. Once melted pour the chocolate into piping bags. Cut the tip of the piping bags making a small hole.
  • On a thick plastic sheet, make the reindeer antlers and let it dry completely.
  • Melt the white chocolate the same way for the eyes.
  • Assembling
  • Place the cookies bottom side up. Pipe the Chocolate Ganache in a circle around the edges and fill the centre with jam.
  • Place another cookie on top to sandwich it.
  • Make the eyes with white chocolate or place candy eyes.
  • Remove the chocolate antlers gently from the plastic sheet and tuck them into the ganache between cookies.
  • Place red/pink M&M or Gems for the nose.


  • For the sugar cookie dough – Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • This recipe makes about 20 oval cookies, which when sandwiched make 10 reindeer cookies.

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One Comment

  1. Definitely trying these cookies? The best Christmas treats for kids❣️