Get ready to transform your kitchen into a festive wonderland with these irresistible Coconut Oil Gingerbread Reindeer Cookies that are about to become the star of your holiday dessert table! Imagine biting into a perfectly spiced, delightfully crisp cookie that's not just a treat, but a celebration of seasonal joy. These adorable reindeer-shaped delights are packed with warm ginger and cinnamon flavors, made with wholesome coconut oil that adds a subtle richness you won't be able to resist.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut oil
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the all-purpose flour, ground ginger, cinnamon, baking soda, and salt. Whisk these dry ingredients together until they are well blended.
- In another bowl, melt the coconut oil if it is solid. You can do this by gently heating it in the microwave for about 20-30 seconds. Once melted, allow it to cool slightly.
- Add the brown sugar and molasses to the melted coconut oil. Stir the mixture until it is smooth and well combined.
- Crack the large egg into the bowl with the wet ingredients. Whisk everything together until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir with a wooden spoon or spatula until a dough forms. Be careful not to overmix; just combine until no dry flour remains.
- Once the dough is ready, cover it with plastic wrap and refrigerate for about 10 minutes. This will make it easier to handle when shaping the cookies.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4 inch thick.
- Using a cookie cutter in the shape of a reindeer, cut out the cookies and place them on the prepared baking sheet, leaving some space between each cookie.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can decorate your gingerbread reindeer with icing, sprinkles, or any other festive toppings you desire.
- Enjoy your delicious Coconut Oil Gingerbread Reindeer cookies with family and friends!
Tips
- Ensure your coconut oil is at the right temperature - slightly cooled after melting to prevent a greasy texture.
- Chill the dough for at least 10 minutes to make rolling and cutting easier and prevent spreading during baking.
- Use a sharp, clean cookie cutter for crisp reindeer outlines.
- Don't overbake! Remove cookies when edges are just golden for a soft, tender texture.
- Let cookies cool completely before decorating to prevent icing from melting.
- For extra festive flair, use royal icing or melted chocolate to add details like antlers, eyes, and festive accents.
- Store in an airtight container to maintain freshness for up to a week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 3g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 19mg
