From the Archives: Popular Kids' Gingerbread Reindeer Recipe by Martha Stewart

We took a deep dive into the Martha Stewart Kids Magazine archives to find popular recipes that your family will love. This easy and fun twist on the classic gingerbread recipe is packed with holiday flavors (and some sweet early-2000's nostalgia!). We linked up with photographer-mom Kat Dierickx @kat_pdx and her family to get their take on this tasty holiday treat.

Young boy reaching for gingerbread cookies, standing in Kitchen Helper at kitchen countertop

With a safe boost up from the Martha Stewart Kitchen Helper by Guidecraft, kids can help measure, mix, whisk, and pour, turning a simple baking activity into a special family tradition. If you try this Gingerbread Reindeer recipe from the Martha Stewart Kids 2004 archive, we'd love to hear about it. Share your process, any allergy-friendly ingredient swaps, or tips with us by tagging @guidecraft_official on Instagram.

young boy, standing in Martha Stewart Kitchen Helper Toddler Step Stool - Charcoal at kitchen sink, washing dishes

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Gingerbread Reindeer recipe from the Martha Stewart Kids Magazine Archives (Winter 2004):

To make a reindeer's head, turn a gingerbread man on his! Easy-to-pipe chocolate details, tiny candies, and a dusting of sugar turn gingerbread men into a herd of Santa's reindeer.

Recipe makes about 14 reindeer.

Ingredients:

For cookies

3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
3/4 teaspoon coarse salt
1 large egg
3/4 cup unsulfured molasses

For decorating

1 cup semisweet chocolate chips
1/4 cup sanding sugar
26 white-chocolate chips (about 1/3 cup)
16 red mini candy-coated chocolates
5 small white gumdrops

What you'll need:

Electric mixer
Parchment paper
Baking trays
Pastry bag
Cookie cutters
Mixing bowls

Young boy standing in Martha Stewart Kitchen Helper Toddler Step Stool - Charcoal, rolling out dough on red food mat at kitchen counter

How to make Gingerbread Reindeer:

Sift flour, baking soda, and baking powder into a medium bowl; set aside.
Mix butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.
Use a 4 3/4-inch gingerbread man cutter to make cookies (scraps can be rerolled once). Transfer to baking sheets, and refrigerate until firm, 20 to 30 minutes. Bake until cookies are firm but not browned, 8 to 10 minutes. Let cool completely on a wire rack.
Melt semisweet chips in a heatproof bowl set over a pan of simmering water; let cool slightly, and transfer to a pastry bag fitted with a 7/16-inch plain round tip. Pipe face and antlers with chocolate; sprinkle antlers with sanding sugar, tapping off any excess. Use white chocolate chips for eyes; pipe melted chocolate onto chips for pupils. Use red candy-coated chocolates for noses. Cut gumdrops lengthwise into 6 equal pieces; place one piece on each ear.