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.
After just one bite I have the feeling these will become a new Halloween tradition for you. Not only are they such a cute treat but they are an intensely delicious treat too (every time I make them I think I eat half the batch myself!).
They have an abundance of warm ginger (which can be toned down for little kids and cut in half if preferred), and the deeply flavored, thick molasses keeps them soft for days. And that crisp bright icing is the perfect contrast and finish.
Forget trick-or-treat candy this is the new highlight of the season. And if you do have kids at home let them help decorate they’ll have a blast!
You’ll need the kitchen standards here such as an electric mixer, rolling pin, cookie sheets, parchment paper, a kitchen scale or measuring cups. Then also:
Scroll below for full recipe with ingredient amounts.
Here is a summary of the steps to make them:
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.
Servings: 27 cookies
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.
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.
Let icing set until completely hardened, about 2 hours then gently draw skeleton faces on cookies.
Skeleton Gingerbread Cookies
Amount Per Serving
Calories 166 Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Vitamin A 141IU3%
Vitamin C 0.01mg0%
* Percent Daily Values are based on a 2000 calorie diet.