Spookie Gingerbread Cookies

Hey Friends!!! Alanna here. So every year my boys and I make SPOOKIE Gingerbread cookies, usually zombies and ghosts but this year we went a different route… Skeletons!!!  I show cased them on my 365 day photo challenge page on Instagram… @thestoryhands

https://www.instagram.com/thestoryhands/?hl=en .

And we had a lot of friends wanting the recipe. So I am excited to share with you the recipe i use. We LOVED how they turned out and they taste amazing as well. We sure hope you like them and start a new family tradition. We sure love our tradition. Enjoy!!!!

Gingerbread cookies
INGREDIENTS:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla extract
DIRECTIONS:
To make the dough:

In a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.

Gather dough with your hands into a ball and divide dough in half. Shape each half into a round disk and wrap each half in plastic. Refrigerate up to 4 days. Let dough come to room temperature before using.

To roll and bake:

When ready to bake, preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

Roll each portion of dough 1/4-inch thick between two sheets of waxed paper. Cut out shapes with cookie cutter. Remove excess dough from around the cookies (as best you can), and transfer wax paper sheet to the freezer. Freeze for 10 minutes, then remove shapes to your lined baking sheets, spacing 2 inches apart. This makes transferring the cookies while keeping their shape SO much easier!

Bake 1 sheet at a time for 7-9 minutes. Let cookies rest on baking sheet for 2 minutes before removing to a wire rack. Once cookies are completely cool, decorate as desired.
To decorate with royal icing:

Make royal icing by combining 1 Tablespoon meringue powder with 2 cups powdered sugar and 3-5 Tablespoons water in the bowl of a stand mixer. Using the paddle attachment, beat icing until smooth and matte, about 5 minutes. Add more water to thin, if necessary. Separate icing into batches and tint with food coloring. Using piping bags or squeeze bottles with fine tips, pipe icing onto cooled cookies.

With LOVE;

Alanna, Natalie, and Lyndsie

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