Reindeer Spice Cookies Recipes

REINDEER SPICE COOKIES

Steps:

• In medium bowl, mix flour, cinnamon, ginger, cloves, salt and nutmeg; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until fluffy. On low speed, beat in flour mixture.
• Divide dough in half; flatten each half into 1/4-inch-thick round. Wrap dough rounds separately; refrigerate about 1 hour or until chilled.
• Heat oven to 350°F. On floured cloth-covered work surface, roll half of dough at a time with floured rolling pin to 1/8-inch thickness. Cut with floured 2- to 3-inch reindeer-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Place frosting in large resealable food-storage plastic bags. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe frosting along edge of each reindeer cookie. Place 1 cinnamon candy on each for nose.

REINDEER COOKIES

Steps:

• In a small bowl, combine sugar, vanilla and enough cream to reach a spreading consistency; cover and set aside. Using a serrated knife and a gentle sawing motion, cut graham crackers diagonally in half, forming two triangles. , Frost one triangle. With frosted triangle on bottom, overlap triangles so the shortest side of unfrosted triangle runs along the longest cut edge of frosted triangle; match smallest points of crackers to form the nose. The remaining narrow points of both crackers from the ears (see photo below). , Frost top cracker. Gently press on chocolate chip eyes and a red-hot nose. Using the serrated knife and a gentle sawing motion, cut pretzels in half to form antlers; press onto ears. Place on wire rack until set.

REINDEER COOKIES

Steps:

• Heat oven to 350 degrees F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
• With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
• Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
• Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.

REINDEER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

REINDEER COOKIES

Steps:

• Cream together the butter, peanut butter and both sugars.
• Beat in the eggs, salt and vanilla.
• Stir in the baking soda and flour, mixing well.
• Roll into balls. Flatten the balls and shape into triangles. Place on Cookie sheets, 2 inches apart.
• Place pretzels into the 2 top triangle corners for antlers. Place a red candy at the bottom corner for the nose and two green ones on the cookie for eyes.
• Bake at 375*F for about 10 to 15 minutes.