celebrating 130 years 1884-2014

Gingerbread Reindeer Cookies

By Chelsea Sugar
Gingerbread Reindeer Cookies
30 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 40 mins
  • Cooking time 8 mins
  • Serves

    2 1/2 cups flour
    1 tsp baking soda
    1Tbsp ground ginger
    1 teaspoon cinnamon
    1/2 cup Chelsea Brown Sugar
    1/2 cup Chelsea Golden Syrup
    150 grams butter, softened
    1 egg, lightly beaten


    Preheat oven to 180 degrees Celsius and line baking trays with baking paper
    Cream butter and Chelsea Brown Sugar until light, fluffy and pale in colour
    Add Chelsea Golden Syrup and egg. Beat until mixed well.
    Sift flour, baking soda, cinnamon and ginger together in bowl and stir. If necessary add a little more flour if mixture is too sticky. Roll into a ball and wrap in cling wrap before refrigerating for at least 30 minutes
    Roll out on lightly floured surface or between two sheets of baking paper (less mess) until 5 mm thick.
    Use gingerbread men cookie cutters to cut out shapes, place on lined baking trays. Ball and reroll leftover dough until all used up
    Bake for 8 - 10 minutes until cooked and golden. Remove and cool on a wire rack
    Once cooled flip upside down so they are standing on their heads and decorate with melted chocolate and lollies to look like reindeer

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