Ingredients
- 1 (14.5 oz.) box gingerbread cake & cookie mix or recipe below
- 2 t. all-purpose flour plus more for rolling
- 1/4 c. water
- 2 T. butter melted
- 1 tub white frosting divided
- Wilton’s green gel food coloring
- Wilton’s black gel food coloring
- Candy eyes
- Red hot candies
- Red confetti sprinkles
Servings: cookies
Units:
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together cookie mix and flour. Add water and melted butter, stir until dough forms.
- On a lightly floured surface, roll dough out to 1/4-inch thickness. Using a gingerbread cutter, cut out reindeer, place them on prepared baking sheets.
- Bake 8-10 minutes or until the edges are firm (Do not over bake). Cool on sheets for 1 minute; remove to wire racks to cool completely.
- Place 1/4 white frosting and green food coloring into a piping bag fitted with a small leaf tip #352. Place 1/4 white frosting and black food coloring into a piping bag fitted with a small round tip #5. Place remaining 1/2 tub white frosting into a piping bag fitted with a small round tip #5.
- “Glue” on candy eyes and a red hot nose with white frosting. Pipe eye brows, ears, and antlers, with white frosting. Pipe a mouth with black frosting. Pipe two green leaves. Place three “holly berries” red confetti sprinkles over leaves.
- Allow cookies to set up/dry for an hour or two before serving.
Recipe Notes
Homemade Gingerbread Cookies
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