Name: Gingerbread Reindeer Cookies Recipe
Prep time: 20 min
Cook time: PT-490151H17S
Total time: 1 h 40 min
Cuisine: American
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; 2 cups powdered sugar; 2 tablespoons cocoa powder; 2 teaspoons meringue powder (optional); 1 tablespoon hazelnut liquor (optional); 2 teaspoons vanilla extract; Water (about 2 tablespoons, divided); 1 mini chocolate chip or mini red M&M candy (for nose); Candy eyes; Holiday sprinkles and/or edible gold dust (for decorating antlers); Melted chocolate (for piping antlers)

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

2 cups powdered sugar

2 tablespoons cocoa powder

2 teaspoons meringue powder (optional)

1 tablespoon hazelnut liquor (optional)

2 teaspoons vanilla extract

Instructions

Step 1: Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

Step 2: In a mixing bowl, beat together the butter, brown sugar, and 2 teaspoons vanilla extract until light and fluffy, about 3-5 minutes. Add the egg and mix to combine. Then add the molasses and mix again.

Step 3: Add the flour, baking soda, ground ginger, cinnamon, and salt to the wet ingredients. Beat until combined into a dough.

Step 4: Divide the dough in half. Roll out one half on a floured piece of parchment paper to 1/4 inch thickness, using plenty of flour to prevent sticking.

Step 5: Using a gingerbread cookie cutter, cut out cookies and transfer them to a parchment-lined baking sheet. Use a floured spatula to lift cookies carefully.

Step 6: Cover the baking sheet and place it in the freezer for 20 minutes until the cookies are firm. Repeat rolling and cutting with leftover dough scraps.

Step 7: Bake cookies for 10-13 minutes, until just set. Let them cool completely on the baking sheet before decorating.

Step 8: Meanwhile, make the icing. In a medium bowl, whisk together powdered sugar, cocoa powder, meringue powder (if using), hazelnut liquor (if using), 2 teaspoons vanilla extract, and 1 tablespoon water until smooth and drizzly. Add more water, 1 tablespoon at a time, to adjust consistency.

Step 9: Transfer icing to a ziplock bag and snip a small hole in the corner. Pipe an outline around the head, arms, and chest of each gingerbread man. Turn cookie upside down and fill in the face with icing.

Step 10: Fill a separate ziplock bag with melted chocolate. Pipe antlers coming from the top of the head and extending over the legs and feet. Add candy eyes near the top of the head and use a mini chocolate chip or a mini red M&M candy for the nose.

Step 11: Decorate the antlers with holiday sprinkles or edible gold dust if desired. Let the icing dry for 1 hour before handling.

Tips & Variations

Use blackstrap molasses for a deeper, richer flavor, or substitute with regular molasses for a milder taste.

For sturdier decorations, include meringue powder in the icing to help it harden faster.

Swap hazelnut liquor with water or another flavored extract if preferred or to keep cookies non-alcoholic.

Try colorful icing to add more festive detail to the reindeer.

FAQs

Can I use regular molasses instead of blackstrap molasses?

Yes, regular molasses works fine and will give a milder flavor. Blackstrap molasses provides a more intense, slightly bitter taste that complements the spices well.

How can I make the icing dry faster?

Adding meringue powder to the icing helps it dry and harden more quickly. Also, allowing the decorated cookies to sit in a cool, dry place speeds up the drying process.