Gingerbread Reindeer Cookies: Easy Christmas Treat

I made these gingerbread reindeer cookies at 10pm on a Tuesday because my kid announced that the class holiday party was the next morning and I had volunteered to bring something festive. The only problem? I had no red M&Ms, no pretzels, and exactly one egg. So I did what any reasonable person would do: I raided the pantry, found a bag of mini pretzels from who-knows-when, and decided that antlers were non-negotiable.

These gingerbread reindeer cookies with pretzel antlers turned out so cute that I almost forgot I was wearing my pajama pants inside out. If you need cute christmas cookies for kids that do not require a pastry degree or a trip to a specialty store, this is your recipe. Here is exactly how I do it.

Why You’ll Love This Recipe

• No mixer required: Make the dough entirely by hand.
• Kid-friendly assembly line: Children can decorate the baked cookies.
• Budget-friendly: Most ingredients already sit in the pantry.
• Make-ahead friendly: Bake the cookies a day or two ahead and decorate them later.
• Reindeer face cookies: Mini pretzels, candy eyes, and a red candy create the faces.

Tools You’ll Need

Nothing fancy, I promise.

• Mixing bowls: Use one large and one medium bowl.
• Whisk: Combine the dry ingredients. A fork works in a pinch.
• Rolling pin: Roll the dough flat. A wine bottle works as a substitute.
• Cookie cutters: Use a gingerbread man cutter or a round cutter for the head shape.
• Cookie scoop: Portion even dough balls for even baking.

Ingredients

For the Cookies

• 3/4 cup unsalted butter, softened – If you only have salted, cut the added salt to 1/4 teaspoon.
• 3/4 cup packed brown sugar – Dark brown sugar gives a deeper molasses flavor.
• 1 large egg – Room temperature is best, but cold works if you are impatient like me.
• 1/4 cup molasses – Not blackstrap. It is too bitter. Use regular unsulphured molasses.
• 2 1/4 cups all-purpose flour – Plus extra for dusting your counter.
• 2 teaspoons ground ginger – This is the star spice, do not skip it.
• 1 teaspoon ground cinnamon – For warmth.
• 1/2 teaspoon ground cloves – A little goes a long way.
• 1/2 teaspoon salt – Balances the sweetness.
• 1/2 teaspoon baking soda – Helps the cookies rise just a bit.

For Decorating

• Mini pretzel twists – These become the antlers. Break them apart carefully.
• Red M&Ms or red candy melts – For the nose. A red hot candy also works.
• Small candy eyes – Or use mini chocolate chips. I have done both.
• White icing or melted white chocolate – For attaching everything. Acts like edible glue.

How To Make Gingerbread Reindeer Cookies

Do not stress about perfect shapes. These are reindeer, not architectural models.

1. Make the dough: In a large bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside. In another bowl, beat the softened butter and brown sugar until creamy. Add the egg and molasses and mix until combined. Gradually add the dry ingredients and stir until a dough forms. It will be soft and slightly sticky.
2. Chill the dough: Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour. This is not optional. Warm dough spreads into sad puddles.
3. Preheat and roll: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Use a gingerbread man cutter or a round cutter to cut out shapes. Place them 2 inches apart on the baking sheet.
4. Bake: Bake for 8-10 minutes, until the edges are just set. The centers will look slightly soft. That is fine. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Decorate: Once the cookies are completely cool, use a dab of icing to attach two mini pretzel pieces as antlers on the top of each cookie. Add two candy eyes and a red M&M for the nose. Let the icing set for about 15 minutes before stacking or storing.

Perfect Pairings

These go perfectly with a tall glass of cold milk, but they also hold their own at any holiday gathering.

• A tall glass of cold milk balances the warm gingerbread spices.
• Hot cocoa with extra marshmallows makes the cookies feel festive.
• A game day snack board gives the cookies a fun place beside chips and dip.
• Afternoon coffee pairs well with the dark gingerbread flavor.

Gingerbread Reindeer Cookies

These gingerbread reindeer cookies combine 3/4 cup butter, 3/4 cup packed brown sugar, 1 egg, 1/4 cup molasses, 2 1/4 cups flour, ginger, cinnamon, cloves, salt, and baking soda. You chill the dough, roll it to 1/4 inch thick, cut out shapes, and bake the cookies at 350°F for 8 to 10 minutes. Decorate the cooled cookies with pretzel antlers, candy eyes, and a red candy nose to make gingerbread reindeer cookies with pretzel antlers for a class holiday party or Christmas gathering.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr 32 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 199

Ingredients Equipment Method Notes

Ingredients

  

• 12 Tablespoons (1 1/2 sticks) unsalted butter (softened)
• 3/4 cup light brown sugar (packed )
• 3/4 cup molasses (I prefer Grandma's Original )
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 48 chocolate covered pretzels
• 24 red M&M's
• 48 chocolate chips (or candy eyes)

Equipment

• Mixing bowls
• Whisk
• Rolling Pin
• Cookie cutters
• Cookie scoop

Method

 

1. Make the Dough

   Whisk the flour, ginger, cinnamon, cloves, salt, and baking soda together in a large bowl. Set aside. In a separate bowl, beat the softened butter and brown sugar until creamy.

   Add the egg and molasses. Mix until well combined. Gradually add the dry ingredients, stirring until a dough forms. The dough will be soft and slightly sticky.
2. Chill the Dough

   Divide the dough into two equal portions. Flatten each portion into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat and Roll

   Preheat the oven to 350°F. Line baking sheets with parchment paper. Roll one disk of dough on a lightly floured surface to about 1/4-inch thickness. Use a gingerbread man or round cookie cutter to cut out the shapes. Arrange the cookies 2 inches apart on the prepared baking sheets.
4. Bake

   Bake for 8 to 10 minutes, until the edges are just set. The centers should still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
5. Decorate

   Once the cookies are completely cool, use a small dab of icing to attach two mini pretzel pieces to the top of each cookie as antlers. Add two candy eyes and a red M&M for the nose. Let the icing set for about 15 minutes before stacking or storing the cookies.

Recipe Notes

Easy Cookie Icing:
If you want to use candy eyes, you can make this simple icing to attach them to the cookies. Mix 1/4 cup powdered sugar with 1/2 to 1 teaspoon water. Add more water as needed until the icing reaches a thick, paste-like consistency.

Freezing Instructions:
These cookies freeze well. Let them cool completely, then place them in a freezer-safe container. You can also freeze the wrapped dough for 2 to 3 months. Thaw the dough in the refrigerator overnight before baking.