Skeleton Gingerbread Boys are an adorable Halloween twist on the classic gingerbread boy… or as our family likes to call them, gingies. Don’t worry. They’re boneless.
Makes about 12 three-inch gingies.
Skeleton Gingerbread Boys
Preheat oven to 350°F.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoon salt
- 2 tablespoons cinnamon
- 1 tablespoon ginger
- 2 teaspoons cloves
- 1 1/2 teaspoons nutmeg
- 1 teaspoon white pepper
- 1/2 cup molasses
- 1 egg
- 2 cups flour
Refrigerate dough for 1 hour. Preheat oven to 350°F. Choose cookie cutters. Roll dough out to 1/4 inch thick using Flour Power to keep the dough from sticking to the counter. Swoosh cookie cutter in flour for easy release from dough each time you cut out a cookie. Place on a parchment-lined half sheet pan. Bake for about 8-10 minutes or until light golden brown around the edges. Allow cookies to cool completely.
Flour Power
Whisk together 1/2 cup powdered sugar and 1 cup flour then sprinkle on the counter & rolling pin to roll the cookies. This keeps the dough from sticking to the counter and prevents flour-bottomed cookies!
Everyone alike every one unique.
Decorate with a simple powdered sugar frosting or a dry-fast royal icing. Just draw a stick man and then fill in the head with frosting and add three ribs across his body. Voilà!
Powdered Sugar Frosting
- 1 1/2 cups powdered sugar
- 2 tablespoons water
Stir well and pipe with a decorating bag onto gingerbread boys. Allow to dry overnight or for several hours before plating or wrapping.
Royal Icing
- 3 tablespoons meringue powder or egg white powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 6 tablespoons warm water
Beat all ingredients until icing forms peaks (about 7-10 minutes).
Keep all utensils completely grease-free for proper icing consistency.
Using a decorating bag, fill in the cookies with royal sugar frosting.