Gingerbread Halloween Skeleton Cookies

Gingerbread man cookie decorated with icing like a cute skeleton on a black plate.

5 from 4 reviews

Gingerbread Halloween Skeleton Cookies

These spooky-sweet gingerbread skeleton cookies are a fun Halloween idea. This small batch of cut-out gingerbread is tender, warmly spiced, and finished with beginner-friendly royal icing and sprinkle decorations.

Prep Time10

Cook Time10

Chill2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 156kcal

Author: Erin Cernich

Equipment

Stand Mixer
3-Quart Mixing Bowl
Fine Mesh Strainer
Baking Sheets Lined with Parchment Paper 2
Rolling Pin
Rolling Mat optional
Gingerbread Cookie Cutters

Ingredients

4 tablespoons unsalted butter, room temperature
3 tablespoons light brown sugar
3 tablespoons molasses, unsulphured
1 large egg yolk
½ teaspoon vanilla extract
1 cup, plus 2 tablespoons all-purpose flour
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking soda
⅛ teaspoon salt
Royal Icing

Instructions

In a smaller work bowl of a stand mixer, add the butter and brown sugar. Use the paddle attachment and mix on medium speed until smooth and creamy.
4 tablespoons unsalted butter, room temperature, 3 tablespoons light brown sugar

If you don't have a smaller mixing bowl for your stand mixer, you can use a medium mixing bowl and a hand mixer.

Add the molasses, vanilla, and egg yolk. Mix on medium until the yolk and molasses are fully combined. If the mixture looks a little curdled, that's ok. Scrape down the bowl with a spatula.
1 large egg yolk, 3 tablespoons molasses, unsulphured, 1/2 teaspoon vanilla extract
Set a fine mesh strainer over the mixing bowl to sift in the dry ingredients. Add the flour, spices, baking soda, and salt, and shake into the bowl.
1 cup, plus 2 tablespoons all-purpose flour, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon baking soda, 1/8 teaspoon salt
Turn the mixer on medium and mix until no dry streaks remain, scraping the sides of the bowl as needed. Expect a soft and sticky dough.
Pour the dough onto a piece of plastic wrap and use the wrap to form the dough into a rough disc. This way your hand won't get sticky. Cover the dough tightly with the plastic wrap and refrigerate for at least 2 hours, or up to 2 days.
When you're ready to make the cookies, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
Remove the dough from the fridge and place it on a floured work surface. Roll the dough to 1/4 inch thickness. This is a sticky dough, so you may need to lightly dust the top of the dough or the rolling pin with flour as well.

I use a baking mat that sticks to the countertop to roll out the dough. That way, it won't move around, and it's easier for cleanup.

Use a cookie cutter to cut out your shapes, and place the cookies at least 2 inches apart on the baking sheet. Re-roll any scraps to cut into more cookies. Try to limit re-rolling the scraps to 2 to 3 times. Too many re-rolls, and the dough can get tough.

Use a cookie cutter to cut out your shapes, and place the cookies at least 2 inches apart on the baking sheet. Re-roll any scraps to cut into more cookies. Try to limit re-rolling the scraps to 2 to 3 times. Too many re-rolls, and the dough can get tough.

Bake the cookies, one baking sheet at a time, for 10 to 11 minutes or until the edges are set. While the first batch is baking, refrigerate the other baking sheet of cookies. If the cookies feel warm from the rolling and cutting, place both baking sheets in the refrigerator to chill for about 10 minutes.

I prefer to bake one baking sheet at a time vs. rotating two pans halfway through. This way, you don't have to open the oven and let all the heat escape.

Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then use a spatula to transfer the cookies to the cooling rack to cool completely. Decorate with royal icing.
Royal Icing
Store the cookies in a covered container at room temperature for up to 3 days. The longer they sit, the softer they will get.

Notes

Serving Size - This is a small batch recipe that can be doubled. If doubling, use one whole egg instead of two yolks. The number of cookies in your batch will depend on how thick you roll out your cookie dough and the size of your cookie cutters. My gingerbread man cookie cutters are about 2×3 inches.
Cookie Texture – These gingerbread cookies are more tender than they are crisp. For a crispier cookie, bake for 1 to 2 more minutes.
Freezing the Cookie Dough – After chilling the dough, place the wrapped disc in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator before rolling and cutting.
Freezing Baked Cookies – Baked and decorated cookies can be frozen for up to 3 months. Gently place in a freezer bag and lay flat. Thaw at room temperature.

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