Ian Palmer
One of our favorite Halloween party treats, these easy cookies take a page from a classic holiday treat, and dress it up for a truly spooky treat.
White and black icing can be piped through narrow squeeze tube bottles to make "stitching" for the legs, hands, and eyes, as well as around red icing hearts. Or you can get creative and design your own!
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Yields: 3 dz.
Prep Time: 20 mins
Total Time: 2 hrs
Ingredients
Save Recipe- 4 c.
all-purpose flour, spooned and leveled, plus more for work surface
- 1 1/2 tsp.
ground cinnamon
- 1 1/2 tsp.
ground nutmeg
- 1 tsp.
ground allspice
- 1/2 tsp.
ground cloves
- 1/4 tsp.
baking soda
- 1/4 tsp.
salt
- 3
sticks (1 1/2 cups) unsalted butter
- 1 1/2 c.
packed light brown sugar
- 1/2 c.
molasses
- 1
large egg
Black, red, and white royal icing, for decorating
Directions
- Step 1Whisk together flour, cinnamon, nutmeg, allspice, cloves, baking soda, and salt in a bowl.
- Step 2Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add molasses and egg and beat until combined, about 1 minute. Reduce mixer speed to low, and gradually beat in flour mixture. Divide into 4 portions, shape into disks, and wrap each in plastic wrap. Chill until firm, at least 2 hours and up to overnight.
- Step 3Remove one dough disk from refrigerator and let stand until slightly softened. On a lightly floured work surface, roll dough to 1/8-inch thickness. Cut, using a gingerbread man-shaped cookie cutter. Transfer to a parchment paper-lined baking sheet. Freeze, at least 1 hour and up to overnight. Reroll scraps once. Repeat with remaining dough.
- Step 4Preheat oven to 350°F. Bake until crisp and edges are just beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool completely. Decorate as desired with royal icing. Let set, 30 minutes.
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