Reindeer Spice Cookies

Leave a plate of these festive cutouts for Santa…maybe for Dasher and the gang too! They’ll be a huge hit at a cookie exchange as well.

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  • prep time 2 hr 0 min
  • total time 3 hr 0 min
  • ingredients 12
  • servings 60
 

Ingredients

3
cups all-purpose flour
2
teaspoons ground cinnamon
2
teaspoons ground ginger
1
teaspoon ground cloves
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1
cup butter or margarine, softened
1 1/2
cups packed brown sugar
1
teaspoon vanilla
2
eggs
1
container (12 oz) fluffy white whipped ready-to-spread frosting
2
tablespoons red cinnamon candies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Divide dough in half; flatten each half into 1/4-inch-thick round. Wrap dough rounds separately; refrigerate about 1 hour or until chilled.
  • 3 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.
  • 4 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.
  • 5 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.
  • 1 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.
  • 2 Divide dough in half; flatten each half into 1/4-inch-thick round. Wrap dough rounds separately; refrigerate about 1 hour or until chilled.
  • 3 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.
  • 4 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.
  • 5 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.

EXPERT TIPS

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Expert Tips

Undecorated cookies can be easily wrapped, labeled and frozen up to 6 months. Decorate just before serving.

To make decorating these cookies easier, pipe frosting on each cookie, then add a cinnamon-candy "nose."

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
15mg
15%;
Sodium
50mg
50%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.