Jolly Ginger Reindeer Cookies

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Molasses

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 tsp Allspice, ground
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tbsp Chocolate chips, miniature semisweet
  • 1 tsp Cinnamon, ground
  • 2 cups Confectioners' sugar
  • 1/4 tsp Cream of tartar
  • 4 tsp Meringue, powder

• Dairy

  • 1/2 cup Butter

• Liquids

  • 2 2/3 tbsp Water

• Other

  • 1 to 2 tablespoons Red Hots

Found on tasteofhome.com

Description

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

Directions

• Directions In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking powder, baking soda, cinnamon and allspice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. 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 10-12 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely. In a bowl, 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. Keep 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. Yield: about 4 dozen. Originally published as Jolly Ginger Reindeer Cookies in Taste of Home December 2014, p64 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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