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–+ servings
Reindeer cookies on a wire cooling rack.

Gingerbread Reindeer Cookies

Recipe by: Jamielyn Nye
Prep Time: 24 minutes
Cook Time: 8 minutes
Chill time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 24
These gingerbread reindeer cookies are so festive! Soft and chewy gingerbread cookies are decorated with a reindeer face for Christmas fun.

Ingredients

  • 12 Tablespoons (1 1/2 sticks) unsalted butter , softened
  • ¾ cup light brown sugar , packed
  • ¾ cup molasses , I prefer Grandma's Original
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves

Decorating

  • 48 chocolate covered pretzels
  • 24 red M&M's
  • 48 chocolate chips , or candy eyes

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment, beat softened 1 1/2 sticks butter and 3/4 cup brown sugar on medium until smooth and creamy. Add in 3/4 cup molasses and beat until smooth. Mix in 1 egg and 1 1/2 teaspons vanilla just until combined, scraping down the sides as needed.
  • In a medium bowl, whisk together 3 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ginger, 2 teaspoons cinnamon, and 1/2 teaspoon cloves. Add to the butter mixture and mix on low just until combined.
  • Divide the dough to chill in 1/2 and wrap separately in plastic wrap. Press into flat discs. Chill at least 1 hour and up to 3 days.
  • When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a baking mat.
  • Portion dough into 24 pieces and roll into balls (about 50 g each). Flatten each ball and then shape the dough into an upside-down triangle (about 1/4").
  • Transfer to the baking sheets, spacing at least 1 inch apart. I added 8 per pan. Repeat with remaining dough. Bake 8 to 10 minutes, or until the centers are set and the cookies are fluffy, being careful not to burn.
  • Remove from the oven and immediately press 2 pretzels into the top (or long side) of the triangle for antlers. Add an M&M to the point of the triangle for the nose. Press chocolate chips in the center for the eyes (you can also use candy eyes). Repeat with remaining cookies. Let cool on the pan a few minutes before transferring to a wire rack to cool completely.

Notes

Easy cookie icing: If you want to use candy eyes, you can whisk together this easy cookie icing to glue on. It should be similar to a thick paste. 
  • 1/4 cup powdered sugar
  • 1/2-1 teaspoon water (more as needed)
Freezing instructions:
These cookies freeze great. Simply let cool and then place in a freezer-safe container. You can also freeze the wrapped dough for 2 to 3 months. Thaw in the refrigerator overnight before eating or baking. 

Nutrition

Calories: 199kcal, Carbohydrates: 32g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 110mg, Potassium: 199mg, Fiber: 1g, Sugar: 17g, Vitamin A: 204IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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