Gingerbread Reindeer Cookies (Print Version)

# Ingredients:

01 - 1 1/2 sticks (12 tablespoons) salted butter, room temperature.
02 - 3/4 cup brown sugar.
03 - 2 teaspoons vanilla extract.
04 - 1 large egg, room temperature.
05 - 1/3 cup blackstrap molasses.
06 - 2 1/2 cups all-purpose flour.
07 - 1 1/4 teaspoons baking soda.
08 - 2 teaspoons ground ginger.
09 - 1 teaspoon ground cinnamon.
10 - 1 teaspoon salt.
11 - 2 cups powdered sugar.
12 - 2 tablespoons cocoa powder.
13 - 2 teaspoons meringue powder (optional).
14 - 1 tablespoon hazelnut liquor (optional).
15 - 2 teaspoons vanilla extract.

# Instructions:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Beat butter, brown sugar, and vanilla until fluffy. Add egg and molasses. Mix in flour, baking soda, ginger, cinnamon, and salt.
03 - Roll dough to 1/4 inch thickness on floured parchment. Cut with gingerbread man cutter. Freeze 20 minutes.
04 - Bake cookies 10-13 minutes until just set.
05 - Mix powdered sugar, cocoa powder, meringue powder, liquor if using, vanilla, and water until drizzly.
06 - Turn cookies upside down. Pipe icing for reindeer face, antlers, and details. Add eyes and nose. Let dry 1 hour.

# Notes:

01 - Great for holiday gifting.
02 - Stores 3 days in airtight container.
03 - Can omit optional ingredients.

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