Gingerbread Reindeer Cookies Recipe
Introduction
These Gingerbread Reindeer Cookies are festive, charming, and perfect for holiday celebrations. Soft and flavorful with warm spices, they’re decorated with delightful icing and chocolate antlers to bring a touch of whimsy to your cookie platter.
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 two baking sheets with parchment paper.
- Step 2: In a mixing bowl, beat the butter, brown sugar, and vanilla extract together until light and fluffy, about 3 to 5 minutes.
- Step 3: Add the egg and mix to combine. Then add the molasses and mix again until well incorporated.
- Step 4: Add the flour, baking soda, ground ginger, cinnamon, and salt. Beat until the dough is fully combined.
- Step 5: Divide the dough in half. On a floured piece of parchment paper, roll out one half of the dough to 1/4-inch thickness, using enough flour to prevent sticking.
- Step 6: Use a gingerbread cookie cutter to cut out shapes. Transfer the cookies to the prepared baking sheet using a floured spatula to lift them.
- Step 7: Cover the baking sheets and place them in the freezer for 20 minutes until the dough is firm.
- Step 8: Roll out the remaining dough scraps and repeat the cutting and freezing process.
- Step 9: Bake the cookies for 10 to 13 minutes or until just set. Remove from the oven and let cool completely.
- Step 10: Meanwhile, make the icing by whisking together powdered sugar, cocoa powder, meringue powder (if using), hazelnut liquor (if using), vanilla extract, and 1 tablespoon of water until smooth and drizzly. Add more water by tablespoons if necessary to reach the right consistency.
- Step 11: Transfer the icing to a ziplock bag and snip a small corner to pipe. Outline the head, arms, and chest of each cookie with icing. Turn the cookie upside down so it stands on its head and fill in the face area with icing.
- Step 12: Place melted chocolate in a separate ziplock bag. Pipe antlers extending from the top of the head and across the legs and feet. Add candy eyes on the head and use a mini chocolate chip or a mini red M&M for the nose. Decorate antlers with holiday sprinkles or edible gold dust if desired.
- Step 13: Allow the icing to dry completely, about 1 hour, before handling or storing.
Tips & Variations
- For firmer antlers, use dark melted chocolate and pipe on parchment paper first, then transfer to the cookie once set.
- If you don’t have blackstrap molasses, regular molasses can be substituted but flavor will be slightly lighter.
- Try adding a pinch of cloves or nutmeg for a deeper spice profile.
- Use royal icing instead of glaze for a crisper, more detailed decoration.
Storage
Store the decorated cookies in an airtight container at room temperature for up to 3 days. To keep decorations intact, separate layers with parchment paper. If needed, refresh slightly by warming briefly in a low oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the dough ahead of time?
Yes, the dough can be made a day in advance and refrigerated. Wrap tightly in plastic wrap to prevent drying out.
What if I don’t have meringue powder for the icing?
You can omit the meringue powder, but keep in mind it helps the icing harden. Without it, the glaze will stay softer and take longer to dry.
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Gingerbread Reindeer Cookies Recipe
- Total Time: 1 hour 40 minutes
- Yield: About 24 cookies 1x
Description
These delightful Gingerbread Reindeer Cookies are a festive treat perfect for the holiday season. Soft and flavorful gingerbread cookies are cut into fun reindeer shapes, baked to perfection, and decorated with a rich cocoa-spiced icing and festive candies. Ideal for gifting or sharing at holiday gatherings, these cookies combine traditional gingerbread spices with creative decorating techniques to bring holiday cheer.
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 Decoration
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 teaspoons meringue powder (optional)
- 1 tablespoon hazelnut liquor (optional)
- 2 teaspoons vanilla extract
- Water (approximately 2 tablespoons, divided)
- Mini chocolate chips or mini red M&M candies (for nose)
- Candy eyes
- Holiday sprinkles and/or edible gold dust (for decorating antlers)
- Melted chocolate (for antlers piping)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix the Cookie Dough: In a mixing bowl, beat the butter, brown sugar, and vanilla extract together until light and fluffy, about 3-5 minutes. Add the egg and mix until combined, then stir in the blackstrap molasses. Gradually add the all-purpose flour, baking soda, ground ginger, cinnamon, and salt. Beat until the dough is well combined.
- Roll and Cut the Dough: Divide the dough in half. On a floured piece of parchment paper, roll out the dough to about 1/4 inch thickness, ensuring enough flour is used to prevent sticking. Using a gingerbread cookie cutter, cut the dough into reindeer-shaped cookies. Transfer cookies carefully onto the prepared baking sheets using a floured spatula. Cover the baking sheets and place in the freezer for 20 minutes to firm the dough.
- Bake the Cookies: Bake the cookies for 10-13 minutes or until they are just set. Remove from the oven and let them cool completely on the baking sheet.
- Prepare the Icing: In a medium bowl, whisk together the powdered sugar, cocoa powder, meringue powder (if using), hazelnut liquor (if using), vanilla extract, and 1 tablespoon of water until you have a smooth, drizzly consistency. Add more water, one tablespoon at a time, if needed to thin the icing.
- Decorate the Cookies: Transfer the icing to a ziplock bag and snip a small hole at the corner. Pipe an outline around the head, arms, and chest of each gingerbread reindeer. Flip the cookie upside down and fill in the face with icing. In a separate ziplock bag, pipe melted chocolate to create antlers extending from the head over the legs and feet. Attach candy eyes near the top of the head and use a mini chocolate chip or mini red M&M for the nose. Decorate the antlers with holiday sprinkles or edible gold dust as desired.
- Set and Store: Allow the decorated cookies to dry at room temperature for at least 1 hour until the icing hardens. Once dry, store the cookies in an airtight container for up to 3 days. These cookies make excellent festive gifts!
Notes
- Using blackstrap molasses adds a rich, robust flavor that is traditional for gingerbread but can be substituted with regular molasses if preferred.
- Chilling the dough before baking helps maintain cookie shape and prevent spreading.
- Meringue powder is optional but helps in stiffening the icing for better decoration.
- Hazelnut liquor adds a subtle nutty flavor to the icing but can be omitted to keep the recipe non-alcoholic.
- Decorate cookies once fully cooled to avoid melting the icing.
- Store cookies in an airtight container at room temperature for best texture and freshness.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, reindeer cookies, holiday cookies, Christmas cookies, festive treats, gingerbread, decorated cookies, holiday baking
