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!

1. 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.
2. 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.
3. 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.
4. Bake for 10 minutes, or until cookies begin to brown.
5. 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.
6. 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!