Chocolate & Marshmallow Rudolph Cookies

Equal parts cute and delicious, these Rudolph cookies are a joy to make… and to eat. They’re the perfect Christmas cookies – easy to make, and utterly adorable, making them the perfect thing for a Christmas party or as a part of a DIY Christmas gift.

Overhead view of Rudolph cookies, surrounded my small candy canes and sprigs of holly.

Happy Christmas, friends. Regardless of whether you’re reading this on the 24th (or 25th) of December, or on a random Tuesday in July. Happy Christmas. Also, if you’re reading this in July: kudos to your dedication to being prepared for Christmas. I wholeheartedly approve.

This is the last Christmas recipe I’ll publish this year, and it kinda makes me sad. Christmas baking is special, with its crazy explosion of cuteness and spices – so it only makes sense that we say goodbye and see you soon to all the gingerbread and cookies with a nostalgic fondness year after year.

And what better way to say goodbye to Christmas baking than with *drumroll* Rudolph cookies. I know I’ve said this for… pretty much EVERY SINGLE of this year’s (and last year’s – now that I think of it) Christmas bakes… but these are so darn cute.

Rudolph cookies on a white wooden surface, partly on a black cooling rack.

Overhead view of Rudolph cookies, surrounded my small candy canes and sprigs of holly.

And simple to make. Have I mentioned that yet?

At their heart, these Rudolph cookies are chocolate and marshmallow sandwich cookies, dipped into chocolate. Yep, you know they’re going to be delicious.

Close-up of a Rudolph cookie with a bite taken out of it.

Overhead view of a regular array of eight Rudolph cookies, in two columns of four, on a white surface.

And to get from chocolate covered sandwich cookies, to squee-worthy super-cute Rudolph cookies? A handful of (gluten free) pretzels, some candy eyes and a handful of red M&M’s.

That’s all there is to it. Easy. Simple. No fuss. Because the last thing we need around Christmas time is more fuss. (Am I right or am I right?)

But the results… are cute. And delicious. (Enter the “too adorable to eat, too delicious not to” conundrum).

These Christmas Rudolph cookies are the perfect thing to make with holiday music turned up loud and a cheesy Christmas movie playing in the background. Make them with kids (be they young or adult ones), give them as gifts, and just… have fun making them.

Above all, have a wonderful, wonderful Christmas – hopefully, with Rudolph cookies included.

Overhead view of Rudolph cookies, surrounded my small candy canes and sprigs of holly.

Chocolate & Marshmallow Rudolph Cookies (Gluten Free)

Equal parts cute and delicious, these Rudolph cookies are a joy to make… and to eat. They’re the perfect Christmas cookies – easy to make, and utterly adorable, making them the perfect thing for a Christmas party or as a part of a DIY Christmas gift.
Course Dessert
Cuisine Gluten Free
Keyword christmas baking, christmas cookies, Christmas dessert, gluten free cookies, Rudolph cookies
Prep Time 45 minutes
Cook Time 10 minutes
Chilling Time 45 minutes
Total Time 55 minutes
Servings 16 sandwich cookies
Author Kat | The Loopy Whisk

Ingredients

For gluten free chocolate sugar cookies:

  • 1 1/2 sticks (170 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 medium egg, room temperature
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 2 1/2 cups (300 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 3/8 cup (45 g) cocoa powder
  • 1/4 tsp xanthan gum
  • pinch of salt

For homemade marshmallows:

  • 1/3 oz (9 g) powdered gelatine (or the same weight of gelatine sheets)
  • 1/4 cup (60 mL) cold water
  • 2 medium egg whites
  • 3/8 cup (75 g) granulated sugar

For assembling Rudolph cookies:

  • 7 oz (200 g) dark chocolate, melted (you won't need all the chocolate, but you need a large enough quantity to be able to dip the cookies into it)
  • 32 (gluten free) pretzels
  • 32 candy eyes
  • 16 red M&M's (or other candy of choice, you can also use marzipan dyed with red food colouring and rolled into balls)

Instructions

For gluten free chocolate sugar cookies:

  1. In a stand mixer with the paddle attachment, or using a hand mixer with the double beater attachment, cream the butter and sugar together until pale and fluffy.

  2. Add the egg and vanilla paste, and beat until evenly incorporated.
  3. Sift together the gluten free flour, cocoa powder, xanthan gum and salt, and add them to the rest of the ingredients. Mix with the stand/hand mixer until the dough is smooth and comes together in a ball. The cookie dough shouldn't be sticky to touch.

  4. Wrap the cookie dough in cling film and refrigerate for about 1 hour.
  5. Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with greaseproof/baking paper.
  6. After 1 hour, briefly knead the chilled cookie dough. At the beginning, it will be very crumbly but after about 1 minute of kneading, it will be firm but smooth.
  7. Roll out the cookie dough to about 3 mm thick. Using a round cookie cutter about 2 - 2 1/3 inch (5.5 - 6 cm) in diameter, cut out the cookies. Re-use the scraps to make more cookies – in the end, you should get 32 individual cookies.
  8. Place the cookies onto the lined baking sheets about 1/2 inch apart. 
  9. Bake at 355 ºF (180 ºC) for about 10 minutes. The cookies will be soft directly out of the oven – allow them to cool on the baking sheet.

For homemade marshmallows:

  1. In a small bowl, sprinkle the powdered gelatine over the water to dissolve and soften. (If using gelatine sheets, soak them in about 2 cups (500ml) cold water.)

  2. Mix the egg whites and sugar in a heat-proof bowl, and set the bowl above a pot of simmering water.
  3. Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.
  4. Transfer the heated meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
  5. In a small saucepan, heat the gelatine+water mixture on medium-low heat until the gelatine is fully dissolved. (If using gelatine sheets, drain them gently and transfer them to the saucepan, along with ~2 tbsp water. Heat until dissolved.)
  6. Pour the dissolved gelatine slowly into the meringue while whisking at medium speed. Whisk for a further 3 - 4 minutes.

    NOTE: Once you've made the marshmallow mixture, make sure to use it (i.e. pipe it) as soon as possible, as it sets quite quickly.

Assembling the Rudolph cookies:

  1. Pipe the homemade marshmallow mixture onto 16 of the 32 sugar cookies, then place the other cookies on top to make a cookie sandwich.

    When piping, leave at least 1/4 inch space around the edge of the cookie – when you sandwich the cookies together, press down slightly to fill in the gap with the marshmallow as it spreads.

    Allow the marshmallow to set/firm up – this will take about 15 to 30 minutes.

  2. Dip the sandwich cookies into the melted dark chocolate, so that it's completely covered in chocolate.

  3. Allow the chocolate to partially set, then decorate with red M&M's, pretzels and candy eyes. 

  4. Enjoy!

Storage:

  1. The Rudolph cookies keep well in a closed container in a cool dry place for about 1 week.

Looking for more delicious Christmas recipes?
You’re in the right place!

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