Directions

Prepare your Gingersnap Cookies Dough

1In a medium bowl beat the butter until creamy. Add in the egg and molasses and beat to combine. Add the contents of the large bag and mix together until a soft dough forms.

2Place the contents of the small bag in a shallow bowl or plate and set aside.

3Pinch off small amounts of dough and roll into 1 inch (2.5cm) diameter balls with your hands. Roll in the mixture you set aside. Place the balls 2 inches (5cm) apart on ungreased baking sheets.

Prepare your Reindeers!

1Heat oven to 350°F. Divide dough in half; refrigerate one half until needed. With hands, shape one half of cookie dough into 7 1/2-inch-long triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2With thin sharp knife, cut dough into 30 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Sprinkle a 1/4 teaspoon of the contents of the small bag on top of your cookies. Place 2 pretzel twists on each triangle near corners for antlers.

3Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half or chocolate chip for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Repeat with remaining half of dough. Store between sheets of waxed paper in tightly covered container.