Reindeer Gingersnaps
Let the kids use their imaginations as they make reindeer faces on top of cookies made from gingerbread mix.
How to Make It
Step 1
Prepare gingerbread dough according to package instructions for gingersnap cookies.
Step 2
Roll dough out on a lightly floured surface, and cut into 3 1/2-inch ovals, using an egg-shaped or oval cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.
Step 3
Bake at 375° for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks, and let cool 30 minutes.
Step 4
Stir together meringue powder and 1/2 tsp. hot water until combined; stir in frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe 1 dot of frosting mixture at top of 1 cookie; press straight ends of 2 candy canes into piped dot to form antlers. Pipe 2 dots in center of cookie; press 1 licorice candy in each dot to form eyes. Pipe 1 dot at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat procedure with remaining cookies, frosting mixture, and candies. Let stand 24 hours to dry, if desired.
Step 5
Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Betty Crocker Fluffy White Whipped Frosting.
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kellergirl's Review
Really, if you are going for conveience, use PIllsbury slice and bake gingerbread cookies. Slice off circles, press in pretzles for antlers, I use raisens for the eyes, and red hot for the nose. Then just bake for 9 to 10 minutes - yummy and no mixing.
DEBRAGL1's Review
These were easy and my son's third grade class loved them as their party dessert, which they put together. Used brown and red M&Ms in place of other candy. Meringue powder (not cheap) not necessary if cookies are consumed right away.
sactom's Review