Why reindeer? Well the first Christmas we were married I tried making them as gingerbread men, but the gingerbread man cookie cutter I owned had such narrow arms I couldn’t seem to make them without the arms falling off. I had this reindeer cookie cutter and it seemed to stay in one piece so they sort of became a tradition.
Sometimes if I am making them for guests I will stick a red M&M on the nose with a bit of icing, making them rudolph the red nose reindeer cookies, but my husband doesn’t like them as much that way so I don’t do that often.
The recipe for these cookies is one my family has used since I was little. We never rolled it out though instead we made it into giant teddy bears with raisin eyes. Very yummy but not practical to feed a man who eats half a dozen of these in one sitting.
This recipe is a molasses based gingerbread recipe which I think gives them a rich flavor. I love using Wholesome Sweetners Organic Molasses which is unsulphured to give it a bolder flavor, but I can’t always find it in the grocery stores near me so I often use Grandma’s Robust unsulphured instead.
- I cup butter
- ⅔ cup brown sugar
- ⅔ cup molasses
- 4 cups unbleached flour
- ½ tsp cinnamon
- 1 tsp ginger
- ¼ tsp baking soda
- ½ tsp cloves
- 1 egg
- 1½ tsp pure vanilla
- In a medium sauce pan combine the butter, brown sugar and molasses. Put on the stove top on medium heat and blend until melted. Set aside until cool.
- In a large mixing bowl combing the flour, baking soda and spices. When the above mixture is cool combine the two and add in the egg and vanilla.
- Cover with a cloth and let it chill for an hour.
- Roll dough out a generous ¼ inch. Cut out you cookies
- Bake for 8 to 10 minutes in a oven that has been preheated to 350F
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