|Gingerbread Mummies and Skeletons|
With Halloween being two days away, I thought it might be a nice idea to make some gingerbread men then get them all dressed up for the holiday. While this is the same recipe as the gingerbread cookies I usually make for Christmas, the video I made for this blog post focuses more on the rolling, cutting and decorating techniques while the first video focused more on the recipe.
I’m surprised we don’t see more gingerbread cookies on Halloween. The flavor of these warmly spiced cookies fits in so well with the season.
No more saving these cookies until Christmas for me.
Who’s with me?
I've re-posted the recipe below so you don’t have to hunt around for it. And I apologize for not getting this posted a little sooner as it might be tough to get these whipped up with Halloween approaching so quickly.
Hopefully you’ll tuck this idea away in your mind and whip up of a batch of these mummies and skeletons for your next Halloween bash.
Gingerbread Mummies & Skeletons
Prep time: 15 min
Bake time: 10-12 min
- 1 cup butter softened
- 1 cup dark brown sugar, firmly packed
- ¼ cup molasses
- 2 eggs
- 3 ½ cups gluten free Bisquick or GF self-rising flour (see note)
- 2 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp allspice
- ¼ tsp nutmeg
Note: If you’re not following a gluten free diet you can stir together (3 ½ cups flour, 2 tsp baking soda, 1 tsp baking powder, ¼ teaspoon salt) in place of the gluten free Bisquick.
- Preheat the oven to 350°F (or 175 °C)
- Stir together the gluten free Bisquick and spices then set aside.
- Cream together the butter, brown sugar and molasses until light and fluffy then scrape down the bowl with a rubber spatula, add the eggs and beat until you have a smooth fluffy mixture.
- Stop the mixer; add the dry ingredients and beat until you have the dough thoroughly combined. Be sure to stop the mixer and scrape down the bowl a few times to ensure you have it well combined.
- Divide the dough into four equal parts then transfer each section onto a sheet of plastic wrap and pat the dough into a rectangular shape, wrap in plastic wrap.
- Roll out the dough between 2 sheets of plastic wrap on top of a cutting board for easier transport to the fridge.
- Roll the dough to 1/8 -1/4 inch thick then transfer the cutting board with the plastic covered sheet of dough to the fridge for 15 min or so to chill and firm up before cutting the cookies.
- To cut them out, remove the top sheet of plastic and use whatever cutters you want to cut the cookies then transfer the cookies to the baking sheet and bake them for 12-14 minutes.
- Cool on a rack before decorating.
- To decorate the cookies I used a powdered sugar glaze made by mixing together roughly 1 cup of confectioner’s sugar with 1 tbsp of water or milk and a drop of vanilla until smooth. Try to keep the glaze on the thicker side so that it is easier to work with as you draw on whatever designs you want.
Notes: If you’re not following a gluten free diet you can stir together (3 ½ cups flour, 2 tsp baking soda, 1 tsp baking powder, ¼ teaspoon salt) in place of the gluten free Bisquick.