Why Make This Recipe
Gingerbread Halloween Skeleton Cookies are not just cookies; they are perfect for adding fun to your Halloween festivities. With their spooky design and delightful flavor, these cookies are bound to bring smiles to children and adults alike. Whether you are hosting a Halloween party, looking for activities to do with kids, or simply want to enjoy a unique treat, this recipe is a fantastic choice.
How to Make Gingerbread Halloween Skeleton Cookies
Ingredients:
- All-Purpose Flour: 3 ½ cups (420g), plus more for dusting
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground Ginger: 2 teaspoons (this is the star spice, don’t be shy!)
- Ground Cinnamon: 1 ½ teaspoons
- Ground Cloves: ¾ teaspoon
- Ground Nutmeg: ½ teaspoon
- Unsalted Butter: ¾ cup (170g), softened to room temperature
- Dark Brown Sugar: ½ cup (100g), packed
- Unsulphured Molasses: ½ cup (170g)
- Large Egg: 1, at room temperature
- Vanilla Extract: 1 teaspoon
- Powdered Sugar (Confectioners’ Sugar): 4 cups (480g), sifted
- Meringue Powder: 3 tablespoons
- Warm Water: ½ cup (120ml), plus more as needed
- Vanilla Extract or Lemon Juice: ½ teaspoon, for flavor
Directions:
- In a medium bowl, whisk the all-purpose flour, baking soda, salt, and all ground spices together. Set this mixture aside.
- In a large bowl (using a stand mixer with a paddle attachment or a hand mixer), beat the softened unsalted butter and packed dark brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
- Add the egg, molasses, and vanilla extract to the mixture and beat on medium speed until everything is well combined. The mixture may look slightly curdled, which is normal.
- Lower the mixer speed and gradually add the dry ingredients to the wet mixture in three or four additions. Mix until just combined. Avoid overmixing the dough; it should be soft and slightly sticky.
- Turn the dough out onto a clean surface, divide it in half, and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 3 hours or overnight.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- Remove one disk of dough from the fridge, and lightly flour a clean surface and your rolling pin. Roll the dough to about ¼-inch thickness.
- Use a lightly floured cookie cutter to cut out gingerbread skeleton shapes and place them on the prepared baking sheets, leaving space in between each cookie.
- Gather any dough scraps, re-roll, and cut out more cookies. If the dough becomes too sticky, chill it in the refrigerator for 15-20 minutes.
- Bake the cookies in the preheated oven for 9-12 minutes. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- To make the royal icing, combine sifted powdered sugar and meringue powder in a clean bowl. Slowly add warm water and vanilla or lemon juice while mixing on low speed. Once combined, increase the speed and beat for 5-7 minutes until thick and glossy.
- Pipe the icing onto the cookies with a piping bag while allowing it to dry completely for 4-8 hours.
How to Serve Gingerbread Halloween Skeleton Cookies
These cookies make a delightful addition to any Halloween gathering. Serve them on a festive platter alongside other treats. For extra fun, you can even invite guests to decorate their cookies with edible markers or additional icing.
How to Store Gingerbread Halloween Skeleton Cookies
Store your cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, consider freezing the undecorated cookies. Just make sure they are wrapped tightly and separated with parchment paper to avoid sticking.
Tips to Make Gingerbread Halloween Skeleton Cookies
- Chilling the dough is crucial for the perfect cookie. It helps prevent spreading during baking.
- If the dough is too soft to roll out, rest it in the fridge for a bit longer.
- Use a variety of cookie cutters to create different spooky shapes.
Variation
You can add different spices or replace the molasses with honey for a lighter flavor. Decorating with colored icing can also add more fun to the cookies!
FAQs
Q: Can I use store-bought icing instead of royal icing?
A: Yes, you can use store-bought icing, but homemade royal icing holds better for detailed designs.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can bake the cookies and decorate them a few days in advance. Just make sure to store them properly.
Q: What should I do if my icing is too thin?
A: If your royal icing is too thin for piping, you can add more powdered sugar a little at a time until you reach the desired consistency.