Reindeer Cookies - PCOS-Friendly Recipe

Start with the gingerbread cookie dough recipe. Shape the dough into 2 disks; roll each disk between 2 sheets of wax paper to 1/4 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees F. Line 4 baking sheets with parchment paper. Using a 4-inch reindeer-shaped cookie cutter, cut out cookies and place them on the prepared baking sheets, spacing them 2 inches apart. Reroll, chill, and cut the scraps.

Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 12 to 14 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Make 2 batches Royal Icing as directed and tint using gel food color as desired. Transfer half of each color to a separate pastry bag fitted with a fine tip. Use a few drops of water to thin the icing remaining in the bowls for flooding; place in separate resealable plastic bags and snip off the corners.

Outline each cookie using the thicker icing and fill using the thinner flooding icing. Decorate using dragées or royal icing for antlers, eyes, nose, and spots.