- HubPages»
- Food and Cooking»
- Dessert Recipes»
- Cookies & Biscuits
Gingerbread Skeleton Cookies
Gingerbread Skeleton Cookies
Like this Recipe?
These cookies are nice and moist. I frosted them with a simple and traditional royal icing which paired nicely. I stored them in an airtight container and threw in a slice of bread (A little trick to keep them from going stale and they've lasted a week in top condition). I used a skeleton cookie cutter instead of a tradiotional gingerbread man but any cookie cutter will work. For a skeleton first cut out the cookie and then stamp the man shape with the skeleton or simply decorate with bone shapes.
Cook Time
Prep time: 4 hours 30 min
Cook time: 10 min
Ready in: 4 hours 40 min
Yields: 24 Cookies
Ingredients For Cookies
- 3 Cups Flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 tsp Allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 Cup brown sugar, firmly packed
- 1/2 Cup molasses
- 1 egg, large
- 1 tsp vanilla extract
Ingredients For Icing
*1 cup confectioners' sugar
* 2 tsp buttermilk
* 2 tsp light corn syrup
* 1/4 tsp vanilla extract
Directions:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add molasses, egg and vanilla; mix well.
- Gradually beat in flour mixture on low speed until well mixed.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Let dough thaw up to 30 min. before working with it.
- Preheat oven to 350°F.
- Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on un-greased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. (Mine only took 8, so be sure to check them at minimum.)
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla until icing has a glossy texture. If icing is too thick, add more corn syrup until it's the way you like. (You will want the icing to smooth back over a few seconds after having a knife spread over it for a nice consistency.)
- Divide into separate bowls if you wish to add different coloring. Decorate cookies and give a few minutes for icing to harden.
