Ingredients
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1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon clove
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1/4 cup molasses
70 miniature pretzel twists
1 (200 g) package prepared red cookie icing
70 candies, eyeballs
Preparation
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Heat oven to 325F (160C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
Roll dough into 1 tablespoons (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
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