Ingredients
1 -3/4 cups (425 mL) flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cloves
1/2 1/2 cup (125 mL) unsalted butter, softened
3/4 cup (175 mL) granulated sugar
1 egg
1/4 cup (60 mL) fancy molasses
70 mini pretzel twists
1 package (200 g) prepared red cookie icing
70 candy eyeballs
Preparation
Heat oven to 325F (160C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
Roll dough into 1 tbsp. (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
