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Skeleton Gingerbread Cookies

Fun and festive Skeleton Gingerbread Cookies that capture the spooky essence of Halloween with a delicious flavor.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Gingerbread, Halloween
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie Cutter
  • Parchment Paper
  • Baking Sheet
  • Piping Bag

Ingredients

Dry Ingredients

  • 3.25 cups All-purpose flour Base for the dough.
  • 1 teaspoon Baking soda Helps cookies rise.
  • 2 teaspoons Ground ginger Main spice for flavor.
  • 1 tablespoon Ground cinnamon Enhances flavor.
  • 1 teaspoon Ground cloves Adds depth to flavor.
  • 0.5 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 0.75 cup Unsalted butter, softened Provides richness.
  • 1 cup Brown sugar, packed Adds sweetness and moisture.
  • 0.5 cup Unsulfured molasses Gives distinctive flavor.
  • 1 large Egg Acts as a binder.
  • 1 teaspoon Vanilla extract Enhances overall flavor.

Decoration

  • Royal icing For decorating.
  • Black food coloring Optional for skeleton design.
  • Sprinkles or edible glitter Optional for decoration.

Instructions

  • In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
  • In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.
  • Beat in the unsulfured molasses, egg, and vanilla extract until well combined.
  • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough starts to come together.
  • Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness and cut out cookies using a skeleton-shaped cookie cutter.
  • Bake the cookies for 8-10 minutes or until the edges are slightly firm but the centers remain soft.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  • Once cooled, prepare your royal icing and decorate the cookies as desired.

Notes

Store cookies in an airtight container. You can freeze the cookies for up to three months.