Reindeer Noses-Candy Cane Gingerbread Cookies

Reindeer Noses-Candy Cane Gingerbread Cookies is a hor d'oeuvre that serves 50. One portion of this dish contains approximately 1g of protein, 6g of fat, and a total of 139 calories. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Oh Sweet Basil requires eggs, ground ginger, flour, and candy cane. 2216 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so outstanding. If you like this recipe, take a look at these similar recipes: Candy Cane Reindeer, Candy Cane Cocktail with Homemade Candy Cane Infused Vodka, and Candy Cane Cookies.

Servings: 50

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees. Prepare two to four baking sheets with parchment paper.In a large bowl combine all of the dry ingredients and whisk to combine. Set aside. In the bowl of a standing mixer combine the butter and shortening until smooth. Add the sugar and brown sugar and cream for 90 seconds. With the mixer still running, add the molasses and mix for an additional 30 seconds. Add the eggs and mix again until the mixture is thoroughly mixed together. While the mixer is running, slowly add the flour mixture a cup at a time and mix until everything is well incorporated. Cover the bowl tightly with saran wrap and let rest in the fridge for 30 minutes. Roll the dough into balls and roll in the sugar. Bake for 10 minutes and then remove from the oven and quickly top with a candy cane kiss. Allow to cool a moment before removing the cookies to a cooling rack. Enjoy!

 

Step by step:

1. Preheat the oven to 350 degrees. Prepare two to four baking sheets with parchment paper.In a large bowl combine all of the dry ingredients and whisk to combine. Set aside. In the bowl of a standing mixer combine the butter and shortening until smooth.

2. Add the sugar and brown sugar and cream for 90 seconds. With the mixer still running, add the molasses and mix for an additional 30 seconds.

3. Add the eggs and mix again until the mixture is thoroughly mixed together. While the mixer is running, slowly add the flour mixture a cup at a time and mix until everything is well incorporated. Cover the bowl tightly with saran wrap and let rest in the fridge for 30 minutes.

4. Roll the dough into balls and roll in the sugar.

5. Bake for 10 minutes and then remove from the oven and quickly top with a candy cane kiss. Allow to cool a moment before removing the cookies to a cooling rack. Enjoy!

Nutrition Information:

covered percent of daily need