Nothing says Halloween like a Gingerbread Man.
Using a gingerbread man cookie cutter—that’s where I was going with this.
Change that little shape into a creepy skeleton and you’ve got something. Swap in chocolate cookie dough for the spiced standby and a ghoulish face for the smile, and you have some crazy fun Halloween treats.
A little note: Royal icing looks great piped onto cookies (that’s why we food stylists use it!). It solidifies to make a lovely un-smearable decoration. It even tastes sugary and good. However, if you don’t have powdered egg whites around to make it, and/or you love a butter-based frosting, then by all means use that instead. It won’t be as smooth, and it will most certainly smear if it’s touched by curious-kid-hands. But it will still be cute and quite tasty!
Watch my video to see just how easy these are to make!!
Dark as a spooky night, these cookies are made from a rich chocolate dough, with just a hint of cinnamon.
Work time: 1 hr 20 min Total time: 2 hr 20 min
3 cups all-purpose flour
1¼ cups unsweetened cocoa
¼ tsp salt
½ tsp cinnamon
1½ cups unsalted butter
2½ cups confectioners’ sugar
2 large eggs
1 tsp vanilla extract
1 recipe Royal Icing (recipe below)
White sanding sugar
- Whist together flour, cocoa, salt and cinnamon; set aside.
- Using an electric mixer, cream butter and sugar until light, about 2 min. Beat in eggs and vanilla. Working in two batches, add flour mixture and beat until just combined. Divide dough in half and wrap pieces in plastic wrap, flatten into disks and chill 1 hr or overnight.
- Heat oven to 350ºF. On a floured surface roll dough to ¼ inch thick. Cut with a 5-inch gingerbread man cookie cutter and transfer to unlined baking sheets. Reroll scraps once. Bake until cookies spring back when touched, about 12 min. Cool on wire racks.
- Prepare 1 recipe Royal Icing. Transfer to a piping bag fitted with a #2 plain tip. Decorate with lines for a skeleton. Pipe an outline of a skull and circles for eyes and mouth; flood face with icing. Sprinkle some with sanding sugar. Dry completely. Makes 24 cookies
Keep icing in an airtight container or covered when not using.
Makes 1¼ cups
- With an electric mixer mix 2 cups confectioners’ sugar, 2½ tbsp meringue powder or powdered egg whites and ¼ cup water on low speed, scraping sides of bowl, until icing is the consistency of soft whipped cream, about 10 min. Transfer to a piping bag immediately.