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Reindeer Spice Cookies
Reindeer Spice Cookies
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Prep Time:
2 hours
Total Time:
3 hours
Whip up some festive cutout cookies for Santa, his reindeer, or a cookie exchange hit!
Ingredients:
  • 2 teaspoons ground ginger
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground cinnamon
  • 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 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2 tablespoons red cinnamon candies
Instructions:
  • Combine flour, cinnamon, ginger, cloves, salt, and nutmeg in a medium bowl; set aside. In a large bowl, cream together butter and brown sugar until creamy using an electric mixer. Mix in vanilla and eggs until fluffy. Gradually add the flour mixture on low speed until combined.
  • Divide the dough in half and gently flatten each half into a 1/4-inch-thick round. Individually wrap the dough rounds and chill in the refrigerator for about 1 hour until firm.
  • Preheat oven to 350°F. Roll out half of the dough on a floured surface with a floured rolling pin until it is 1/8-inch thick. Use a 2- to 3-inch reindeer-shaped cookie cutter to cut out the cookies and place them 1 inch apart on ungreased cookie sheets.
  • Bake for 9 to 11 minutes until edges are lightly golden brown. Allow to cool for 1 minute, then transfer from cookie sheets to cooling racks. Let cool completely for about 30 minutes.
  • Transfer the frosting into large resealable food-storage plastic bags. Seal the bag and snip off a small corner. Use the bag to pipe the frosting along the edge of each reindeer cookie. Add a single cinnamon candy to each cookie for the nose.

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