Gingerbread Reindeer from a Different Perspective
Sometimes, when you set something on it’s head, you see things from a totally different perspective. Turning a simple gingerbread cookie cutter on it’s head gives you a new cutter to your collection when you see the reindeer emerge. The feet become the antlers, arms become ears, and the head becomes an adorable face to decorate for the holidays. Once you make these wonderful little cookies, you’ll never see a gingerbread cookie cutter the same way again. I found a box of Wilton Metal Boy Cookie Cutters that contained 4 different sizes, so I could make all kinds of cookies from my favorite gingerbread cookie recipe. It was the perfect fit!
The Perfect Recipe for Gingerbread Reindeer
There are many recipes for gingerbread cookies, but my favorite was handed down through my family and is perfect for Gingerbread Reindeer. The delicious and rich combination of molasses, brown sugar, and ground ginger come together for a dark gingerbread style cookie that is crisp on the outside and chewy on the inside. They bake up quick and perfect, ready to decorate as soon as they are cooled. I used some Betty Crocker Cookie Icing pouches that I found in my local grocery store. They come in many colors and are very easy to use. Just cut the tip off the bag and pipe onto your cookies in your favorite designs. It dries in minutes, leaving you a crisp icing that you can stack on cookie platters.
- ⅔ C brown sugar, packed
- ⅔ C shortening
- 1 ½ C molasses
- 2 eggs
- 5 ½ C flour
- 4 t ground cinnamon
- 2 t ground ginger
- 2 t baking soda
- 1 t salt
- In a stand mixer, cream the brown sugar, shortening and molasses.
- Add the eggs, one at a time, and mix until completely incorporated.
- In a large bowl, mix the flour, spices, baking soda, and salt.
- Add it slowly to the sugar mixture, completely mixing between additions, until all of the flour mixture has been added.
- Refrigerate dough at least an hour.
- Heat oven to 375 degrees F.
- Roll about a quarter of the dough on a lightly floured surface to about ¼ inch thick.
- Cut with cookie cutters and place about an inch apart on a lightly greased or parchment covered cookie sheet.
- Bake 7-8 minutes, until cookies are firm.
- Remove to paper toweling to cool.
- Ice as desired.
Gingerbread Reindeer as Gifts
One of the reasons I love my Gingerbread Reindeer recipe so much is that they not only freeze well, but they also travel well and pack well in packages as gifts. I have shipped these wonderful cookies all over the country, to friends and family, and have been told that they each arrived on one piece, not an antler astray or an ear tweaked. Turn your gingerbread man on his head and make Gingerbread Reindeer this year instead!