These gingerbread reindeer cookies are so fun and festive! Soft and chewy gingerbread cookies are decorated with a reindeer face that is so adorable for Christmas.
Gingerbread Reindeer Cookies
If you were to ask me to list my cutest holiday cookies, these gingerbread reindeer cookies would be one of them! They’re a fun take on gingerbread man cookies except instead of little people, we’re turning them into reindeers!
Reindeer gingerbread cookies are perfectly spiced with ginger, cinnamon, and cloves and have a signature Christmas flavor of molasses and brown sugar. Similar to rolo pretzel reindeer, we use a red M&M for the nose, candy eyes, and pretzel twists for the antlers.
These festive cookies are not as crunchy as my gingersnap cookies recipe and have a chewy texture similar to my ginger molasses cookies. They’re simple, tasty, and so much fun to add to any Christmas dessert board alongside with reindeer chow!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Unsalted butter: Remember to soften butter to room temperature.
- Brown sugar: Light brown sugar add moisture, caramel flavor and sweetness.
- Molasses: I use Grandma’s Original molasses, which is easily found in the baking aisle. Avoid blackstrap molasses, which will add a bitter taste.
- Spices: We’re using cinnamon, ginger, and cloves, which are the common spices used in all kinds of gingerbread recipes.
- All-purpose flour: As always, it’s important to know how to measure flour accurately, either with a kitchen scale or the spoon and level method.
- For the face: Red M&Ms, candy eyes, and chocolate-covered pretzels. Usually, you can find candy eyes at Walmart or anywhere you’d find baking supplies.
How to Make Gingerbread Reindeer Cookies
- Blend dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Mix wet ingredients. Cream brown sugar and butter on medium speed until smooth and creamy. Add in the molasses then, add in the egg and vanilla and mix until just combined, scraping down the sides as needed. Then mix in dry ingredients.
- Chill then form the dough. Divide dough into two, wrap in plastic wrap then chill 1 hour up to 3 days. Portion the dough into 24 pieces then roll them into little balls. Flatten each one and shape an upside-downside down triangle (like a guitar pick) and place them onto a prepared baking sheet about 1 inch apart from each other.
- Bake and decorate. Transfer baking sheet to oven and bake at 350°F for 8-10 minutes. Remove them from the oven and immediately press 2 chocolate pretzels into the top of the triangle then add the nose and eyes. Allow reindeer cookies to cool completely before taking a bite!
Tips and Variations
- Don’t skip the chill time. Chilling the dough for at least 1 hour will help firm up the butter once again so that the reindeer gingerbread cookies don’t spread too thin.
- Nonstick. For easy removal of the reindeer cookies, make sure to line your baking sheet with either a silicone baking mat or parchment paper.
- Work quickly. You want to make sure to place the pretzels, eyes, and nose into the cookie while it’s still soft so that as it cools and firms up, everything will hold in place.
- If the eyes aren’t sticking: Make powdered sugar icing with 1/4 powdered sugar and 1/2-1 teaspoon of water. Stir to combine into a thick paste and ‘glue’ the eyes.
- Turn any cookie into adorable reindeer cookies. Anything from sugar cookies and peanut butter cookies to shortbread and snickerdoodle cookies.
Make Ahead, Storing and Freezing
- Make ahead. If you’re not ready to shape and bake yet, you can keep the dough discs chilling in the fridge for up to 3 days or freeze cookie dough for up to 3 months.
- Store: Cool completely then store in an airtight container up to 3-5 days.
- Freeze: Reindeer cookies freeze really well. Once completely cooled, transfer to a freezer bag or airtight container and keep them frozen for months. Thaw in the fridge overnight and enjoy.
Looking for more ways to add character to your holidays? Reindeer pancakes, elf on the shelf pancakes, and Grinch cookies are a must try!
More Christmas Desserts
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Gingerbread Reindeer Cookies
Video
Ingredients
- 12 Tablespoons (1 1/2 sticks) unsalted butter , softened
- ¾ cup light brown sugar , packed
- ¾ cup molasses , I prefer Grandma's Original
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground cloves
Decorating
- 48 chocolate covered pretzels
- 24 red M&M's
- 48 chocolate chips , or candy eyes
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat softened 1 1/2 sticks butter and 3/4 cup brown sugar on medium until smooth and creamy. Add in 3/4 cup molasses and beat until smooth. Mix in 1 egg and 1 1/2 teaspons vanilla just until combined, scraping down the sides as needed.
- In a medium bowl, whisk together 3 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 Tablespoon ginger, 1 Tablespoon cinnamon, and 1/2 teaspoon cloves. Add to the butter mixture and mix on low just until combined.
- Divide the dough to chill in 1/2 and wrap separately in plastic wrap. Press into flat discs. Chill at least 1 hour and up to 3 days.
- When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a baking mat.
- Portion dough into 24 pieces and roll into balls. Flatten each ball and then shape the dough into an upside-down triangle.
- Transfer to the baking sheets, spacing at least 1 inch apart. Repeat with remaining dough. Bake 8 to 10 minutes, or until the centers are set and the cookies are fluffy, being careful not to burn.
- Remove from the oven and immediately press 2 pretzels into the top (or long side) of the triangle for antlers. Add an M&M to the point of the triangle for the nose. Press chocolate chips in the center for the eyes (you can also use candy eyes). Repeat with remaining cookies. Let cool on the pan a few minutes before transferring to a wire rack to cool completely.
Notes
- 1/4 cup powdered sugar
- 1/2-1 teaspoon water (more as needed)
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Cookies, Freezer-Friendly, Holiday Cookies, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I don’t own a mixer with a paddle attachment. I only have a hand mixer can I just mix by hand ??
Yes, you can use your hand mixer!
These cookies are so cute and easy to make. I love that they’re made from gingerbread – it really gives them that holiday feel.
So glad you enjoyed the reindeer cookies Jenna! :)
Made these for a Christmas party and everyone loved them! Such a nice idea for gatherings and also nice as a gift too!
So glad to hear Raquel! :)
These are so cute! My kids loved helping with these cookies and are so proud to show everyone which cookies on our cookie tray are “theirs”.
These reindeer cookies are one of the cutest Christmas treats! They’re fun to make with my family. And they’re flavorful and satisfying. So excited to have these again on Christmas. Thanks Jamielyn for this adorable recipe!