Gingerbread Skull Cookies


10 - 20, depending on cookie thickness

Prep Time

20 minutes, 4 - 12 hours refrigeration

Cooking Time

10 minutes

  • 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

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Who said gingerbread 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, free hand your own spooky shapes, or choose another shape of your choice. The possibilities are endless and delicious! 

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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 fridge and roll 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 free hand skills!—cut out cookies and place 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 together 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. 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 oven and allow to cool. Once cooled, decorate a skull shape with the icing. Serve and enjoy!

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