Fun Reindeer Cookies (Print Version)
# Ingredients:
01 -
2 teaspoons vanilla extract.
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1/3 cup blackstrap molasses.
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1 large egg at room temperature.
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3/4 cup packed brown sugar.
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1 1/2 sticks (12 tablespoons) salted butter, softened.
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2 teaspoons ground ginger.
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1 1/4 teaspoons baking soda.
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1 teaspoon ground cinnamon.
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2 1/2 cups all-purpose flour.
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1 teaspoon salt.
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2 teaspoons vanilla extract.
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2 cups powdered sugar.
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2 teaspoons meringue powder (optional).
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1 tablespoon hazelnut liquor (optional).
15 -
2 tablespoons cocoa powder.
# Instructions:
01 -
Set the oven to 350°F and get your baking sheets ready by covering them with parchment paper.
02 -
Whip the butter, brown sugar, and vanilla together until light. Mix in the egg and molasses. Stir in the flour, baking soda, cinnamon, ginger, and salt after that.
03 -
Dust parchment with flour. Roll the dough out to 1/4 inch thickness. Use a gingerbread cutter for shapes and freeze the cutouts for 20 minutes.
04 -
Cook the cookies in the oven for 10 to 13 minutes — just until they're barely firm.
05 -
Combine powdered sugar, cocoa, meringue powder (if you decide to use it), hazelnut liquor (optional), vanilla, and water until it’s a consistency you can drizzle.
06 -
Flip cookies over so the flat side shows. Pipe on antlers, a face, eyes, and a nose with the icing. Let them dry out for one hour.
# Notes:
01 -
Perfect for handing out as festive treats.
02 -
Will stay fresh for up to 3 days in a sealed container.
03 -
Skip the optional extras if you’d like.