Ingredients:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cups (192g) all-purpose flour
- 1 teaspoon ground ginger (5ml)
- 1/2 teaspoon ground cinnamon (2.5ml)
- 1/4 teaspoon ground cloves (1.25ml)
- 1/4 teaspoon baking soda (1.25ml)
- 1/4 teaspoon salt (1.25ml)
- 1 cup (approximately 120g) powdered sugar
- 2-3 tablespoons milk, plus more if needed (30-45ml)
- Mini chocolate chips
- Red M&Ms or red-coated candies
- Pretzel sticks, broken in half
Instructions:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
- Place the cookies on the prepared baking sheets, leaving a little space between them. Bake for 8-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, until the icing reaches your desired consistency.
- Spread a thin layer of icing on each cookie. Add mini chocolate chips for the eyes, a red M&M for the nose, and broken pretzel sticks for the antlers.
- Allow the icing to set completely before serving or storing the cookies.