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Soft Ginger Reindeer Cookies

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Looking for a last-minute Christmas cookie for young and old?  I’ve got you covered, you have to try these Soft Ginger Reindeer Cookies


2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon water
3/4 cup softened butter
1 cup white sugar
1 egg
1/4 cup molasses
Brown and red M&M candies
Pretzel twists (you can use chocolate-coated or plain)


Soft Ginger Reindeer Cookies


Preheat oven to 350F / 180C
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt and set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Beat in the egg, stir in the water and molasses.
Gradually mix/stir in the sifted ingredients into the molasses mixture.
Shape dough into slightly bigger than walnut-sized balls.
Place the cookies ±2 inches apart onto a parchment-lined cookie sheet.


To shape the reindeer, slightly pinch the bottom of the dough ball between your thumb and forefinger and then use your thumb and press down at the top to form the head.
It should resemble an upside-down triangle.

Arrange cookies on baking sheets and bake for 8 to 10 minutes in the preheated oven.

Once done, remove from oven, and while still hot, press two brown M&M candies into the top part of the triangle for the eyes (M&M writing should not be visible)
Also, press one red M&M to the bottom and center of the triangle for the nose.
Then stick the chocolate pretzels in place for the antlers. If you do use chocolate pretzels, they will stick better as the chocolate does melt into the hot cookie. If not, dip the bottom of the pretzel into melted chocolate and then stick it in the hot cookie.

Allow cookies to cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.
Be gentle with the antlers!

Prepared, tried, and tested by Corlea Smit

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