Description
These Gingerbread Reindeer Cookies combine classic spiced gingerbread flavor with festive, decorative icing and chocolate antlers, perfect for holiday celebrations or gifting. Soft baked and adorned with candy eyes and colorful decorations, they bring a whimsical touch to your cookie platter.
Ingredients
Scale
Cookie Dough
- 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
Icing and Decorations
- 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)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a mixing bowl, beat together the softened butter, brown sugar, and vanilla extract until the mixture is light and fluffy, which should take about 3-5 minutes. Add in the egg and mix to combine, then stir in the blackstrap molasses. Gradually add the all-purpose flour, baking soda, ground ginger, cinnamon, and salt, beating until all ingredients are fully incorporated into a consistent dough.
- Roll and Cut Cookies: Divide the dough into two halves. Place one half on a floured piece of parchment paper and roll it out evenly to a thickness of about 1/4 inch. Use a gingerbread cookie cutter shaped like a reindeer (or gingerbread man) to cut out cookies. Carefully transfer the cookies to the prepared baking sheets using a floured spatula to keep them intact. Cover the baking sheets with the cut cookies and place them in the freezer for 20 minutes to firm up, helping them hold their shape during baking.
- Bake the Cookies: Bake the chilled cookies in the preheated oven for 10-13 minutes until they are just set. Remove the baking sheets from the oven and let the cookies cool completely on the sheets before decorating.
- Prepare the Icing: While the cookies bake and cool, whisk together powdered sugar, cocoa powder, meringue powder (if using), hazelnut liquor (if using), vanilla extract, and 1 tablespoon of water in a medium bowl until you have a smooth, drizzly glaze. Adjust consistency by adding additional water, 1 tablespoon at a time if needed, to make the icing thin enough to pipe smoothly.
- Decorate the Cookies: Transfer the icing into a ziplock bag and snip a small hole in one corner. Pipe outlines around the head, arms, and across the chest of each cookie. Turn each cookie upside down (standing on its head) and fill in the face area with icing. In a separate ziplock bag, fill with melted chocolate and pipe antlers extending from the top of the head over the legs and feet. Add candy eyes near the top of the head and place one mini chocolate chip or mini red M&M candy as the reindeer’s nose. Decorate the antlers with holiday sprinkles or edible gold dust as desired.
- Let Icing Set and Store: Allow the decorated cookies to sit untouched for about 1 hour to allow the icing and chocolate to harden completely. Once set, store the cookies in an airtight container for up to 3 days. These cookies make charming holiday gifts or festive treats for your celebrations.
Notes
- Freezing the cut cookies before baking helps them maintain their shape and prevents spreading.
- Meringue powder in the icing helps it harden properly but is optional.
- Hazelnut liquor adds a subtle flavor to the icing but can be omitted or replaced with water if preferred.
- Use a floured spatula or flat tool to transfer delicate cookie shapes onto baking sheets safely.
- Decorate the antlers with edible gold dust or holiday-themed sprinkles for a festive touch.
- Store cookies in an airtight container at room temperature; do not refrigerate to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, holiday cookies, reindeer cookies, Christmas baking, festive cookies, spiced cookies, decorated cookies
