Serves: 12 people
Cooking Time: 30 minutes, 4-12 hours refrigeration
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 3 1/2 cups flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 3 tablespoons cream cheese, softened
- 1 1/2 cups powdered sugar
- Splash of water
Who said gingerbread skull cookies are just for the holiday season? You can totally bake up a spooky batch for Halloween! Use a skull cookie cutter for these awesome skull shapes, freehand your own spooky shapes, or choose another shape of your choice. The possibilities are endless and delicious!
- In a large bowl, cream together butter and brown sugar until light and fluffy. Add in egg, vanilla extract, and molasses. Mix until fully combined.
- In a separate bowl, combine your dry ingredients: flour, ginger, cinnamon, baking soda, nutmeg, and salt. Whisk until combined. Carefully fold dry ingredients into wet, and mix until you have cookie dough. Cover with plastic wrap and refrigerate for 4 hours or up to overnight.
- Pre-heat oven to 350 degrees Fahrenheit. Remove cookie dough from the fridge and roll it out onto a floured work surface. The thinner you roll your cookie dough, the more cookies it will yield. Using a skull cookie cutter—or a knife if you’ve got freehand skills!—cut out cookies and place them on an ungreased cookie sheet.
- Bake for 10 minutes, or until cookies begin to brown.
- While cookies are baking, make your icing. In a bowl, mix cream cheese, powdered sugar, and a splash of water. Adjust the water if it looks too thick, and powdered sugar if it looks too thin. Then spoon into a pipping bag with a thin tip, or a snap-seal bag with a thin tip cut in the corner.
- Remove cookies from the oven and allow them to cool. Once cooled, decorate a skull shape with the icing. Serve Gingerbread Skull Cookies and enjoy!