Oh, my goodness! Let me just tell you about these delightful little treats I like to call Reindeer Noses—Candy Cane Gingerbread Cookies. Not only are they a feast for the eyes with their adorable candy cane kisses perched jauntily on top, but they also fill my house with the warm, nostalgic scents of ginger, cinnamon, and cloves every time I bake them. I can almost hear the holiday music playing softly in the background as I mix up the dough!
This recipe has been a cherished part of my holiday baking since I first whipped them up with my grandma when I was just a little kid. I remember standing on a stool so I could reach the counter, completely covered in flour and giggling at the mess we were making. Now, whenever I bake these cookies, I feel like I’m reconnecting with those happy times. So, let’s get our baking hats on and dive into these spiced delights that will warm your heart (and tummy) this holiday season!
What’s in Reindeer Noses – Candy Cane Gingerbread Cookies?
- All-purpose flour: This is the backbone of our cookie dough! I usually go for King Arthur Flour because it gives a consistent texture.
- Baking soda: This little guy will help our cookies rise and give them that soft texture we love.
- Ground ginger, cinnamon, cloves: These spices bring the flavor! They create that unmistakable gingerbread profile that makes your kitchen smell divine.
- Salt: Just a pinch to balance out the sweetness—trust me, it makes a difference!
- Unsalted butter: Using softened butter is key to getting that light and fluffy texture in our cookies.
- Brown sugar and granulated sugar: A mix of these two sugars gives a lovely depth and sweetness to the cookies.
- Egg and vanilla extract: These add moisture and flavor, making the dough beautifully rich.
- Molasses: The star of the show! It adds that classic gingerbread flavor and a slight chewiness to the cookies.
- Candy cane kisses: These are the “noses” of our reindeer! You can use any flavored kisses; I’m partial to the peppermint chocolate ones.
- Optional: Extra granulated sugar for rolling—because who doesn’t love a little sparkle?
Are Reindeer Noses – Candy Cane Gingerbread Cookies Good for You?
Now, let’s be real here—while these cookies are packed with holiday spirit, they are still a treat. The combination of butter and brown sugar provides a rich taste, but it also means that we’re indulging in a bit of sweetness. However, the ginger, cinnamon, and cloves are not just for flavor! These spices have anti-inflammatory properties and may aid digestion. Score one for the holidays!
Of course, if you’re watching your sugar intake, it’s good to keep these as a special treat. Just remember, moderation during the holidays is key! And what’s better than sharing these joyous cookies with friends and family? It makes the sweetness feel a bit lighter, doesn’t it?
Ingredients List
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup molasses
- 24 candy cane kisses (or any peppermint chocolate kisses)
- (Optional) Extra granulated sugar for rolling
How to Make Reindeer Noses – Candy Cane Gingerbread Cookies?
- Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent any sticky situations.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt; set this festive mixture aside.
- In a large mixing bowl, use an electric mixer to cream the butter with both brown sugar and granulated sugar until it becomes light and fluffy—this takes about 2-3 minutes!
- Now, beat in the egg and vanilla extract, followed by the molasses. Mix until everything is well combined; you’ll be drooling at this point!
- Slowly add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing—nobody likes tough cookies!
- Using your hands or a cookie scoop, roll the dough into balls about 1 to 1.5 inches in diameter. If you’re feeling fancy, roll them in extra granulated sugar for that holiday sparkle!
- Place the balls on the prepared baking sheet, leaving about 2 inches between each one. Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still soft.
- As soon as the cookies come out of the oven, gently press a candy cane kiss into the center of each cookie. Watch them spread into their perfect form while cooling on the baking sheet for a few minutes.
- After the kisses have melted slightly, transfer the cookies to a wire rack to cool completely. Look at those beauties!
Sweet Tidings Tips for the Best Cookies!
- For maximum ginger flavor, use fresh spices. Check your pantry; old spices can lose their potency!
- Mix it up! Feel free to experiment with different flavored kisses—try butterscotch or caramel kisses for a fun twist!
- If you want to keep cookies soft, store them in an airtight container with a slice of bread. The bread will absorb moisture and help maintain that perfect chewiness!
- These cookies make a fabulous holiday gift! Stack them in a cute tin with a pretty ribbon for your friends and family—they’ll adore you!
I’m telling you, once you make these Reindeer Noses, you’ll have a favorite holiday tradition on your hands. The very act of baking them fills your home with love and cheer! So gather your loved ones, roll up your sleeves, and dive into this joyously delicious cookie adventure. Happy baking, and don’t forget to share your creations with me—I can’t wait to see how your cookies turn out!
