Step 1

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium until smooth and creamy. Add in the molasses and beat until smooth. Mix in the egg and vanilla just until combined, scraping down the sides as needed.

Step 2

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Add to the butter mixture and mix on low just until combined.

Step 3

Divide the dough in 1/2 and wrap separately in plastic wrap. Press into flat discs. Chill at least 1 hour and up to 3 days.

Step 4

When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a baking mat.

Step 5

Portion dough into 24 pieces and roll into balls. Flatten each ball and then shape the dough into an upside-down triangle.

Step 6

Transfer to the baking sheets, spacing at least 1 inch apart. Repeat with remaining dough. Bake 8 to 10 minutes, or until the centers are set and the cookies are fluffy, being careful not to burn.

Step 7

Remove from the oven and immediately press 2 pretzels into the top (or long side) of the triangle for antlers. Add an M&M to the point of the triangle for the nose. Press chocolate chips in the center for the eyes (you can also use candy eyes). Repeat with remaining cookies. Let cool on the pan a few minutes before transferring to a wire rack to cool completely.