• Serves: 48
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 min


  • 1½ cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • ½ tsp salt
  • 3¼ cups all-purpose flour
  • ½ cup Welch's Strawberry Spread
  • 96 semisweet chocolate chips, about ⅓ cup (75 mL)
  • 96 small twisted pretzels, about 4 cups (1 L)


Preheat the oven to 350°F. Beat butter and sugar until light and fluffy. Add egg and beat until completely combined. Add flour and salt; beat on low just until incorporated. 

Shape 1-tablespoon portions of dough into 1/2-inch thick triangles. Arrange, 3 inches apart, on parchment-lined baking sheets. Lightly press thumb into the narrow end of the dough to make a small indentation. Place two chocolate chips above the thumbprint to resemble eyes. Press two pretzels into the top of the cookie to resemble antlers. 

Bake, in batches and rotating the pans, for 18 to 20 minutes or until cookies are golden brown around edges. Transfer to a wire rack to cool completely.  Fill thumbprint with a dollop of strawberry spread. 

Tip: Store in a single layer, in an airtight container, at room temperature for up to 3 days.

Nutrition per Serving

Serving Size: 1 cookie
  • 125 calories
  • 6.5g fat
  • 4g saturated fat
  • 15mg cholesterol
  • 42mg sodium
  • 13g carbohydrates
  • 0.3g fiber
  • 5g sugar
  • 1.3g protein


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