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Gingerbread Reindeer Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 22 servings
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

These charming Gingerbread Reindeer Cookies are a festive treat perfect for the holiday season. Soft and spiced gingerbread cookies are cut into reindeer shapes, baked to perfection, and decorated with rich cocoa powder icing, chocolate detailing, and colorful candy accents. They’re fun to make, beautifully decorated, and ideal for gifting or sharing with family and friends.

Ingredients

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
  • 2–3 tablespoons water (divided)
  • Melting chocolate (for piping antlers)
  • Candy eyes
  • Mini chocolate chips or mini red M&M candies (for noses)
  • Holiday sprinkles and/or edible gold dust (optional for decoration)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper to prevent sticking and prepare for baking.
  2. Mix the dough: In a large mixing bowl, beat together the butter, brown sugar, and 2 teaspoons vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Add the egg and mix until combined. Next, stir in the blackstrap molasses. Gradually add the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt. Beat the dough until well combined and smooth.
  3. Roll and cut out cookies: Divide the dough in half. On a floured piece of parchment paper, roll out one half of the dough to about 1/4 inch thickness, dusting with extra flour as needed to prevent sticking. Use a gingerbread cookie cutter to cut out reindeer shapes. Transfer the cutouts to the prepared parchment-lined baking sheets using a floured spatula to lift them gently.
  4. Freeze the cut cookies: Cover the baking sheets with the cookie cutouts and place them in the freezer for 20 minutes to firm up. This step helps maintain the shapes while baking.
  5. Bake the cookies: Bake the chilled cookies in the preheated oven for 10-13 minutes, or until just set. Remove from the oven and let them cool completely on the baking sheets.
  6. Prepare the icing: In a medium bowl, whisk together the powdered sugar, cocoa powder, meringue powder (if using), hazelnut liquor (if using), 2 teaspoons vanilla extract, and 1 tablespoon of water until smooth and drizzly. Add additional water, 1 tablespoon at a time, if needed to reach a drizzling consistency.
  7. Decorate the cookies: Transfer the icing to a ziplock bag and snip a small hole in one corner. Pipe outlines around the head, arms, and chest of each cookie. Turn the cookie upside down (standing on its head) and fill in the face area with icing. Melt additional chocolate and pipe antlers extending from the top of the head down 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. Add holiday sprinkles or edible gold dust to the antlers as desired. Allow the icing to dry completely for about 1 hour.
  8. Storage: Once dry, store the cookies in an airtight container at room temperature for up to 3 days. Perfect for sharing or gifting during the holidays!

Notes

  • Using blackstrap molasses gives a rich, robust flavor; if unavailable, regular molasses can be used but with a milder taste.
  • Chilling the cut cookies before baking helps maintain their shape and prevents spreading.
  • Meringue powder is optional but helps the icing harden faster and gives it a better structure.
  • Hazelnut liquor adds a subtle depth of flavor to the icing but can be omitted for a non-alcoholic version.
  • Be sure to let the decorated cookies dry completely before stacking or storing to avoid smudging the icing.
  • These cookies freeze well before baking; freeze cut cookie dough for up to 1 month for future baking.

Find it online: https://cookedbylina.com/gingerbread-reindeer-cookies-recipe/