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Gingerbread Reindeer Cookies

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.
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Prep Time 24 minutes
Cook Time 8 minutes
Total Time 1 hour 32 minutes
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.