Gingerbread Reindeer Cookies
Author: Christina Shirley
Ingredients
- Gingersnaps
- Pretzels twists
- Large candy eyesMalted milk balls
- Red frosting in sandwich bag
- 1 cup Wilton light cocoa candy melts
- Edible pink glitter
Instructions
- In a small microwave safe bowl, heat your candy melts on 50% power for 2 to 3 minutes, stirring every 30 seconds until melted.
- Dip the bottom of a malted milk ball into your melted chocolate and onto the bottom of your gingersnap cookie (do this to half of your cookies).
- Dip the bottom of to pretzel twist into your melted chocolate and place on the top of your gingersnap cookies.
- Dip the back of two candy eyes into your melted chocolate and place below your pretzel twist antlers.
- Now use your red frosting bag to draw a circle Rudolph nose underneath the candy eyes to the cookies that do not have a malted milk ball.
- Sprinkle a pinch of edible pink glitter onto your red noses.
- Let your cookies set for about 25 minutes and enjoy!
Recipe by The Shirley Journey at https://theshirleyjourney.com/gingersnap-reindeer-cookies/