Skeleton Gingerbread Cookies
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5
3 reviews
Excellent
Skeleton Gingerbread Cookies
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Here the classic, Christmasy, gingerbread men cookie cutters are repurposed to create a fun Halloween cookie. A soft, richly molasses flavored, highly spiced cookie is decorated with a sweet vanilla icing for the perfect fall treat.
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Ingredients
- 3 cups (425g) all-purpose flour
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves ground
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (150g) dark brown sugar or light brown sugar
- 10 Tbsp (141g) unsalted butter softened about halfway
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup (172g) unsulphured molasses (not backstrap)
- 1 Tbsp milk
Icing
- 1 1/2 cups (180g) powdered sugar
- 2 1/2 tsp (7g) meringue powder
- 2 Tbsp water then a little more as needed
- 1/4 tsp vanilla extract
- 1 food coloring marker black, edible
Instructions
- For the cookies: In a mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together brown sugar and butter until combined. Scrape down bowl.
- Mix in egg yolk and vanilla. Scrape down bowl, then mix in molasses and milk.
- Add flour mixture and mix until combined.
- Divide dough into two equal portions and shape into a smooth round.
- Roll each portion out between two sheets of parchment paper (so you'll need 4 total sheets) into an oblong shape that's 1/4-inch thick.
- Transfer dough to freezer (on a cookie sheet or cutting board so it stays flat), and freeze until firm about 15 to 20 minutes. Meanwhile preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Working with one rolled dough at a time, cut dough into gingerbread men shapes using a gingerbread cookie cutter and transfer to baking sheet, spacing 1 1/2-inches apart. and bake in preheated oven 8 minutes or until puffed and nearly set.
- Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Repeat process with remaining dough, while bringing together and re-rolling and freezing scraps.
- For the icing: Add powdered sugar, meringue powder, water and vanilla to a medium mixing bowl. Blend with a hand mixer until well blended and slightly glossy, while adding an additional 1/2 Tbsp water to thin as needed.
- Transfer mixture to a piping bag fitted with a #3 or #4 round tip. Pipe over cooled cookies to create skeleton design.
- Let icing set until completely hardened, about 2 hours then gently draw skeleton faces on cookies.
Notes
- *These cookies have a strong ginger flavor. If you are making them for kids I'd recommend cutting the ginger down to 1.5 tsp.
- Store cookies in an airtight container up to 4 days, refrigerate up to 2 weeks, or freeze up to 3 months.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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