Holiday Cookie Recipe Swap

Cookie swap: Kathleen's reindeer cookies

Style at Home
Holiday Cookie Recipe Swap

Cookie swap: Kathleen's reindeer cookies

Since I don't have an original recipe I used the Gingerbread cookie recipe on the Style at Home site and used my grandmothers reindeer cookie cutter. I only added an eye as decoration because I prefer uniced cookies. I liked this recipe because it held its shape very well. I'll use it again.

Gingerbread cookies by Georgeanne Brennan

  • 1 teaspoon plus ½ cup (1 stick) butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup light molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon freshly ground cloves
  • ½ teaspoon freshly ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ to 1/3 cup milk
  • Dried currants, red hots, fresh or dried cranberries, and silver dragees for decorating
  • Frosting and confectioners’ sugar

1 Preheat an oven to 350F. Using the 1 teaspoon butter, grease a large baking sheet.

2 In a large bowl, beat the ½ cup butter and the sugar until light and fluffy. Beat in the molasses until well blended. In a medium bowl, combine the flour, baking soda, cloves, cinnamon, nutmeg, ginger and salt.

3 Add half of the flour mixture to the butter mixture and beat until well blended. Beat in about ¼ cup milk, then add the remaining flour mixture, beating it in well. The dough will be very stiff. If it is too stiff and crumbly to roll out, add 1 tablespoon of additional milk.

4 On a well-floured work surface, roll the dough out to a thickness of about ½ inch, then cut into shapes using cookie cutters or by tracing with a knife around cardboard cutouts. Transfer the shapes to the prepared pan.

5 Decorate the gingerbread people with currant eyes and red-hots for buttons, pressing them into the dough before baking, or attach them with frosting after baking.

6 Bake for seven to eight minutes, or until the cookies are puffed and spring back when pushed with your finger. Transfer the cookies from the pan to a wire rack to cool. Decorate with frosting as desired.

Makes about 16 four-inch cookies.

christmas-sweets-cover.jpg BUY THIS BOOK
Excerpted from Christmas Sweets: 65 Festive Recipes - Table Decorations - Sweet Gift Ideas. Published by Chronicle Books.  Copyright © 2007 by Georgeanne Brennan.  All rights reserved.  Reprinted by permission of Chronicle Books.


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Holiday Cookie Recipe Swap

Cookie swap: Kathleen's reindeer cookies