Halloween is almost here! The kids and I sat down and decorated a bunch of gingerbread cookies last weekend. I didn't want to make royal icing so instead I used some premade Wilton icing that I had on hand. Since I only had white and red, we were limited in design options but the kids didn't seem to mind as they piled Halloween coloured sprinkles on top of everything!
The mummy and ghost and skeleton cookies are easy to create and don't take a lot of time or precision! My kind of cookie....especially when you have 60 cookies to decorate. The recipe below is simple and delicious. If you roll them thinner you will get a crispy gingerbread cookie but I like them softer so rolled them out to 6mm instead.
1/2 c shortening
1/2 c granulated sugar
1 large egg
1/2 c fancy molasses
2-3/4 c all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
What to do
- In a large mixing bowl, beat shortening and sugar together for 4 minutes until light and creamy.
- Add and beat in egg and molasses.
- In another bowl, whisk together all dry ingredients.
- With a wooden spoon and in 3 additions, add the flour mixture to the shortening bowl.
- If dough is stiff, use your hands!
- Divide the the dough in two.
- Flatten dough into discs between pieces of wax paper and refrigerate for at least an hour.
- Preheat oven to 325 degrees F.
- Roll out dough to 1/4 inch thickness (6mm).
- Using 3 inch cookie cutters, cut out shapes.
- Place on cookie sheets lined with silpats or parchment paper.
- Freeze for 20 minutes.
- Bake for 12-15 minutes.
- Let cool for 5 minutes and then transfer to wire racks to cool completely before decorating.
- Makes about 30 cookies.