Step 1

Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.

Step 2

Cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 light brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).

Step 3

Mix in 1 egg and 1/4 cup molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 4

Sift 2 1/4 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt into the wet ingredients. Mix on low until just combined. The dough should be quite thick.

Step 5

Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls. Use about 3 Tbsp of dough per cookie.

Step 6

Place the cookies about 2 inches apart on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling.

Step 7

While the cookies bake and cool, make the buttercream frosting. Mix 1/2 cup butter on a medium speed in a large bowl for 30 seconds, or until smooth.

Step 8

Add 1 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt. Mix on a medium speed until combined.

Step 9

Mix in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 10

If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar. If you're not sure what consistency you're after, check out my buttercream consistency post.

Step 11

Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.

Step 12

Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife.

Step 13

Divide the remaining frosting evenly between 3 small bowls. Use gel food coloring to color the frosting red, black, and brown. Place each color of frosting in a small piping bag fit with a small round piping tip (like a Wilton or use a freezer Ziplock bag and snip a small hole (about 1/2 cm) in one corner of the bag.

Step 14

Use the black and red buttercream to add a nose and eyes on each cookie, then use the brown buttercream to add antlers.

Step 15

Store the cookies at room temperature in an airtight container for up to 2 days or in the fridge for up to 5 days.