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5.0 from 3 votes

Skeleton Gingerbread Cookies

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.

Prep Time
45 mins
Cook Time
45 mins
Additional Time
3 hrs
Total Time
3 hrs 53 mins
Servings: 27 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups (425g) all-purpose flour
  • 1 Tbsp ground ginger*
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 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 black food writer edible marker

Instructions

    Cup of Yum
  1. For the cookies: In a mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together brown sugar and butter until combined. Scrape down bowl.
  3. Mix in egg yolk and vanilla. Scrape down bowl, then mix in molasses and milk.
  4. Add flour mixture and mix until combined.
  5. Divide dough into two equal portions and shape into a smooth round.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Transfer mixture to a piping bag fitted with a #3 or #4 round tip. Pipe over cooled cookies to create skeleton design.
  12. 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.