Thanksgiving is past which means this home is in full Holiday Spirit. From garland lining the fireplaces to cookies in the oven and ready for decorating we thought we would share our first Holiday recipe of the season. My family had a little chuckle with these Festive Gingerbread Reindeer cookies using a gingerbread boy cookie cutter.
I have not made gingerbread cookies in a few years, so I went to an old recipe I have used for years. Nothing fancy but the perfect consistency for these gingerbread cookies.
Festive Gingerbread Reindeer Cookies
Using a standard size gingerbread man cut out, do your magic. Don’t really need to explain this part do I?
Once they are cooled, and I mean all the way cooled people. Icing does not like to stay on warm cookies. Turn the gingerbread men upside down. Use white cooking icing, to add the antlers. I buy my at the store already prepared. Unless I am making a bunch of iced cookies, I don’t make my own royal icing.
If you plan on using these right away, go ahead and add mini chocolate chips or brown cookie icing or candy eyes for the eyes. Which do you like better?
Then attach either a brown or red M&M or Red Hot candy. Again it is bakers choice on this.
I froze these cookies in a single layer and will add the eyes and nose after they defrost.
I cold not resist adding them to a sleigh to serve them up!
Which decoration do you prefer? Once I make them all I will update my photo but these were too cute not to share early on in the baking season.
This will be my cookie exchange presentation this year. Hope I win.
Gingerbread Cookie Recipe
PIN THIS FOR YOUR HOLIDAY BAKING:
Make these adorable Reindeer Gingerbread cookies using a gingerbread boy cut out.
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup molasses
- 1 tablespoon vinegar
- 2 1/2 cups all-purpose flour
In a large mixing bowl beat shortening with a mixer on medium to high speed for 30 seconds. Add the next seven ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg, molasses, and vinegar. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll out one portion and cut out shapes, rerolling scraps as needed. Place cutouts 1 inch apart on ungreased cookie sheet.
Bake for 6 to 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with Powdered Sugar Icing or Royal Icing and candies.
Be sure to check out our other favorite Christmas Cookie Recipes