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image of cute buttercream gingerbread reindeer cookies
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5 from 11 ratings

Gingerbread Reindeer Cookies

These delicious gingerbread reindeer cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.
Prep Time15 minutes
Cook Time11 minutes
Additional Time30 minutes
Total Time56 minutes
Course: Cookies
Cuisine: American
Servings: 14 cookies
Calories: 352kcal
Author: Chelsey White

Ingredients

Gingerbread Cookie Dough

  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 3/4 cup granulated sugar 150g
  • 1/4 cup packed light brown sugar 50g
  • 1 large egg, room temperature 56g
  • 1/4 cup dark molasses 70g
  • 2 1/4 cups all-purpose flour 290g
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp fine salt

Cinnamon Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 cups powdered sugar 250g
  • 2 Tbsp heavy cream or milk, room temperature 30g

Cookie Decorations

  • 3 small piping bags
  • red, black, and brown gel food coloring

Recommended Equipment:

Instructions

Gingerbread Cookies

  • Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
  • Cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 light brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).
  • Mix in 1 egg and 1/4 cup molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Sift 2 1/4 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt into the wet ingredients. Mix on low until just combined. The dough should be quite thick.
  • Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls. Use about 3 Tbsp of dough per cookie.
  • Place the cookies about 2 inches apart on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling.

Cinnamon Buttercream Frosting

  • While the cookies bake and cool, make the buttercream frosting. Mix 1/2 cup butter on a medium speed in a large bowl for 30 seconds, or until smooth.
  • Add 1 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt. Mix on a medium speed until combined.
  • Mix in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar. If you're not sure what consistency you're after, check out my buttercream consistency post.
  • Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
  • Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife.
  • Divide the remaining frosting evenly between 3 small bowls. Use gel food coloring to color the frosting red, black, and brown. Place each color of frosting in a small piping bag fit with a small round piping tip (like a Wilton 5) or use a freezer Ziplock bag and snip a small hole (about 1/2 cm) in one corner of the bag.
  • Use the black and red buttercream to add a nose and eyes on each cookie, then use the brown buttercream to add antlers.
  • Store the cookies at room temperature in an airtight container for up to 2 days or in the fridge for up to 5 days.

Video

Notes

Tips for Making the Best Gingerbread Reindeer Cookies

  • Use a cookie scoop to make sure your cookies are uniformly sized.
  • Space your cookies about 2 inches apart before baking them. They will spread as they bake.
  • Don't over-bake your cookies! The color of the dough makes it hard to tell when they start to brown, so keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they're out of the oven.
  • I used piping bags to decorate these cookies, but you can also use Ziplock bags if you don't have piping bags! I recommend using the freezer type because they're a bit sturdier.

Making These Cookies in Advance and Storing Them

This cookie dough can be made up to 2 days in advance. Store it in the fridge in an airtight container, then when you're ready to bake them, let the dough thaw to room temperature, scoop the cookies, and bake them.
Baked and frosted cookies can be stored in an airtight container or ziplock bag at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for a month.
You can also freeze baked, unfrosted cookies for up to a month. I like to thaw them in the fridge overnight, then fill them with frosting once they've reached room temperature and are ready to be eaten.

Nutrition

Serving: 1 | Calories: 352kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 195mg | Fiber: 1g | Sugar: 35g