Gingerbread Reindeer Recipes

JOLLY GINGER REINDEER COOKIES

Jolly Ginger Reindeer Cookies image

I made gingerbread cookies for years before realizing my gingerbread-man cutter becomes a reindeer when turned upside down. They're super crispy and fun! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield about 4 dozen.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
3-1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
ROYAL ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4 teaspoons meringue powder
1/4 teaspoon cream of tartar
1 to 2 tablespoons miniature semisweet chocolate chips
1 to 2 tablespoons Red Hots

Steps:

Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., For icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.

Nutrition Facts : Calories 106 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

UPSIDE DOWN GINGERBREAD MAN REINDEER RECIPE - (4.3/5)

Upside Down Gingerbread Man Reindeer Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 2

Ingredients

Gingerbread man cookies
Any prepared cookie icing for decorating

Steps:

Turn gingerbread cookies upside down and decorate with icing to resemble reindeer, see photo for an easy reference. Have fun and enjoy!

GINGERBREAD

Gingerbread image

This gingerbread recipe can be used to make the edible puzzles and reindeer cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
3/4 teaspoon coarse salt
1 large egg
3/4 cup unsulfured molasses
1 cup semisweet chocolate chips
1/4 cup sanding sugar
26 white-chocolate chips (about 1/3 cup)
16 red mini candy-coated chocolates
5 small white gumdrops
Royal Icing for Sugar Cookies

Steps:

Sift flour, baking soda, and baking powder into a medium bowl; set aside.
Mix butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.
To make puzzles, cut rolled dough into six rectangles, each 6 by 9 inches (reroll scraps once). Transfer to a parchment-lined baking sheet; refrigerate until firm, 20 to 30 minutes. Bake until cookies are set and edges are just starting to brown, 10 to 12 minutes. While cookies are hot, use a pizza cutter or paring knife to cut out desired puzzle shapes. Carefully lift edges of parchment to keep puzzle pieces together; transfer to a wire rack. Let cool completely.
Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie end with a rubber band; to prevent icing from drying out, stand bag, tip down, in a glass with a damp paper towel in the bottom. Tint remaining icing as desired; fill another pastry bag the same way.
Outline each puzzle piece with tinted icing; fill outlined area with more icing, smoothing with an offset spatula to make a thin layer. Let dry completely, about 1 hour. Keeping pieces together, use untinted icing to outline the shape of a tree (design should overlap all pieces); decorate area inside outline as desired. One at a time, lift each piece; sprinkle with sanding sugar, tapping off any excess. Let dry 1 hour; package in boxes, or store in an airtight container up to 1 week.
To make reindeer, use a 4 3/4-inch gingerbread-man cutter to make cookies (scraps can be rerolled once). For gift tags, cut with letter-shaped cookie cutters, and poke a hole with a straw. Transfer to baking sheets, and refrigerate until firm, 20 to 30 minutes. Bake until cookies are firm but not browned, 8 to 10 minutes. Let cool completely on a wire rack.
Melt semisweet chips in a heatproof bowl set over a pan of simmering water; let cool slightly, and transfer to a pastry bag fitted with a 7/16-inch plain round tip (such as Ateco #5). Pipe face and antlers with chocolate; sprinkle antlers with sanding sugar, tapping off any excess. Use white chocolate chips for eyes; pipe melted chocolate onto chips for pupils. Use red candy-coated chocolates for noses. Cut gumdrops lengthwise into 6 equal pieces; place one piece on each ear.

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