Reindeer Gingerbread Cookies

Revamp your Christmas cookie recipes with this cute edible craft. Reindeer Gingerbread Cookies are an exciting twist on traditional gingerbread cookies that will wow your friends and family during the holidays. Grab as many gingerbread cookies as you can find so you can make Santa's whole team of reindeer. You can even decorate the reindeer's collar or give him other festive accessories. Even if you only make one batch of these delicious treat, your family will love coming together to try these easy gingerbread cookies.

Ingredients:

4 gingerbread cookies
1 oz chocolate-flavored or brown rolled fondant
Confectioner's sugar, for dusting
3 oz milk chocolate, melted
Small piece of light brown rolled fondant
3 oz of semisweet chocolate
Small piece of black rolled fondant
Small piece of red rolled fondant
Silver dragees
Tube of red decorator frosting
Small piece of white rolled fondant
Confectioners' glaze

Equipment:

Toothpicks
Parchment paper, for tracing
Pencil
Scissors
Rolling pin
Craft knife
Small spatula
Paper pastry bag
Paintbrush

Instructions:

Antlers: The antlers are best fixed when the gingerbread cookies come out of the oven and are still soft. For each set of antlers, break a toothpick in half. Gently press 2 into the top of each cookie. Allow to cool before decorating.
Trace and cut out reindeer antlers (see image) on wax paper to serve as templates. Roll out the chocolate-flavored or brown fondant on a surface dusted with confectioners' sugar until about 1/16-inch thick. Cut around the templates, and repeat to give 4 sets of antlers. Dampen the toothpicks with water and press the antlers onto them.
Body: Using a spatula, spread the milk chocolate all over each gingerbread body and the center of each head, leaving the arms and legs uncovered. Break off tiny pieces of the light brown fondant, roll into balls and flatten slightly. Secure around the edges of the bodies, as in the picture.
Legs: Put the semisweet chocolate in a paper pastry bag and snip off the tip. Pipe thick lines of chocolate down each limb. For each hoof, take a pea-size ball of black fondant and flatten it into a hoof shape. Make a cut into the base and secure at the end of the piped chocolate.
Collar: Roll out the red fondant and cut out 4 narrow strips, about 1-3/4 by 1/4-inches. Secure around the necks of the reindeer and fix silver dragees on top using the red decorator frosting.
Face: For each snout, take a small piece of light brown fondant and shape into an oval, about 3/4-inch long. Secure to the lower half of the face. Roll small balls of white fondant for eyes. Flatten slightly and secure in place with decorator frosting. Roll thick lengths of black fondant under your fingertips and wrap around the eyes. Add more balls of black fondant for the centers of the eyes. Position balls of red fondant for noses and pipe mouths underneath using the red decorator frosting. If desired, paint the noses with confectioner's glaze to make them shiny.