Skeleton Cookies

skeleton-cookies
Photo by Joseph De Leo
Skeleton Cookies 3.8 4 5 1
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  • Makes 24 medium cookies
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 155 calories
    • Fat 4 g
    • Sat Fat 2 g
    • Cholesterol 19 mg
    • Sodium 85 mg
    • Protein 2 g
    • Carbohydrate 28 g
    • Sugar 15 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 22 mg

In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

Using an electric mixer, beat the butter, dark brown and granulated sugars until smooth. Add the molasses and egg and beat until combined and creamy, scrapping down the bowl as necessary, about 2 minutes.

Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into two disks. Wrap disks in plastic wrap and refrigerate until firm, at least 2 hours.

Ingredients

  1. Check 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface
  2. Check 1 1/4 teaspoons ground ginger
  3. Check 1 teaspoon ground cinnamon
  4. Check 1/2 teaspoon ground cloves
  5. Check 1/2 teaspoon baking soda
  6. Check 1/2 teaspoon fine sea or table salt
  7. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  8. Check 1/3 cup packed dark brown sugar
  9. Check 1/4 cup granulated sugar
  10. Check 1/2 cup molasses
  11. Check 1 large egg
  12. Check 1 recipe Easy Royal Icing

Directions

  1. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. Using an electric mixer, beat the butter, dark brown and granulated sugars until smooth. Add the molasses and egg and beat until combined and creamy, scrapping down the bowl as necessary, about 2 minutes.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into two disks. Wrap disks in plastic wrap and refrigerate until firm, at least 2 hours.
  4. Heat oven to 350 ° F. On a well-floured surface, working with one disk at a time, roll the dough to ¼ inch thick. Transfer to two parchment-lined baking sheets and refrigerate for 30 minutes. Cut into shapes using cookie cutters (brush off excess flour with a dry pastry brush) and refrigerate for 30 minutes.
  5. Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  6. Transfer the royal icing to a piping bag or a resealable plastic freezer bag (snip a small hole in the corner of the freezer bag). Decorate cookies as desired and let set. (For straight lines, hold the tip of the tube ¼ inch above the cookie and let the icing drop down.) To make skeletons, first draw the eyes and mouth, then the spine with ribs, and finally the arm and leg bones.