Dessertscookingclassy5.0
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.
👥 27 Servings⏱️ Prep & Cook: 3h 53m⏳ Prep: 45 min🔥 Cook: 8 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking sheet
- cutting board
- oven
📝 Preparation Steps
1
For the cookies: In a mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
(425g) all-purpose flour3 cupsground cinnamon2 tsp(141g) unsalted butter, (softened about halfway)10 Tbsp
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.
(425g) all-purpose flour3 cups(141g) unsalted butter, (softened about halfway)10 Tbsplarge egg yolk1milk1 Tbsp
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.
(425g) all-purpose flour3 cups(141g) unsalted butter, (softened about halfway)10 Tbspwater, (then a little more as needed)2 Tbsp
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.
Nutrition Facts
calories
166 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
72 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
18 mg
carbohydrate Content
29 g
saturated Fat Content
3 g
unsaturated Fat Content
1.3 g
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