Gingerbread Reindeer Cookies
Flip each gingerbread man upside down to create the sweetest reindeer that are even more delicious to eat!
Servings: 22 cookies
Calories: 145kcal
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1/3 cup blackstrap molasses
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Vanilla Icing
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 teaspoons meringue powder (optional)
- 1 tablespoon hazelnut liquor (optional)
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses. Again, mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt. Beat until combined.3. Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Using a gingerbread cookie cutter, cut the dough into cookies. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place it in the freezer until firm, 20 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 10-13 minutes, until just set.4. Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, cocoa powder, meringue powder, hazelnut liquor (if using), vanilla, and 1 tablespoon of water until smooth and drizzly. If needed, thin the glaze by adding 1 tablespoon of water at a time until drizzly. 5. Transfer the icing to a ziplock bag. Snip a small hole in the corner of the icing bag. Pipe/draw an outline around the head of each cookie, around the arms, and across the chest of the gingerbread man. Turn the gingerbread man upside down so it is standing on its head. Fill the face in with icing. 6. Place the melted chocolate into a separate ziplock bag. Pipe/draw antlers coming out of the top of the head and over the gingerbread man's legs and feet. Place candy eyes toward the top of the reindeer's head and use 1 mini chocolate chip OR mini red M&M candy to create the nose. Decorate the antlers as desired with holiday sprinkles and/or edible gold dust. Let sit to dry for 1 hour (look through the photos for examples).7. Once the icing hardens, the cookies can be stored in an airtight container for up to 3 days. These are great for gifting!
Video
Nutrition
Calories: 145kcal
