Halloween Gingerbread Cookies


In the shapes of bats, witches, and ghosts, these cut-out gingerbread Halloween cookies are both a spooky and whimsical dessert idea to celebrate Halloween. 

Gingerbread Halloween Cookies on a platter.

Bats and witches and ghosts, oh my!  

A couple of years ago I discovered a hidden love for baking and decorating cut-out cookies. I’ve done trees, mushrooms, and mittens, and now I’m adding these gingerbread Halloween cookies to the list. 

I stumbled upon this vintage witch cookie cutter and was inspired to try some cut-out cookies for a holiday other than Christmas. I’m so glad that I did because I couldn’t be more pleased with the way they turned out. 

Gingerbread Halloween Cookies on a tea towel.

I decided to keep the cookies pretty simple. I only used three colors and didn’t do any fancy patterns or designs.  And to be honest, these might be my favorite of the ones I’ve done. Simple can be beautiful. 

I also used some coarse sugar on these Halloween cookies to add a different texture and a little sparkle to the top. I really love how they came out. I’ll definitely be trying this technique again. 

Gingerbread Halloween Cookies on a plater and table.

I’m also excited because today I’m back with my Tastes of the Season blogger friends. We’ve teamed up to share our favorite Halloween treats. In our years of sharing together, we’ve never done Halloween, so this is pretty cool! Be sure to check out the delicious collection of recipes at the end of this post. You’re in for a treat … or a trick! 

Onto the recipe! 

Gingerbread Halloween Cookies on plates.

Important Ingredients for Gingerbread Cookies:

You might be wondering what makes a gingerbread cookie a gingerbread cookie. There are a few key ingredients that create the magic. 

  • Molasses – This adds that quintessential flavor and color that you know and love from gingerbread. Molasses is a key ingredient. 
  • Spices – My recipe calls for cinnamon, ginger, and cloves. These add a ton of flavor and warm spice which makes gingerbread a favorite for the fall and winter seasons. 
  • Brown Sugar – I like brown sugar here because it adds to the depth of flavor and richness in these cookies. 
Gingerbread Halloween Cookies on a cooling rack.
ghost Gingerbread Halloween Cookies on plate.

Where are the cookie cutters from?

I mentioned this above, but the witch cookie cutter is vintage and it’s what inspired this whole idea. I found it at a local antique store and knew immediately that I needed to make these gingerbread Halloween cookies. 

The ghost and the bat are from a set which you can find HERE.

Okay, time to make and bake! 

Gingerbread Halloween Cookies on a platter.
hand holding witch Gingerbread Halloween Cookies.

How to Make Gingerbread Cookies:

I’ll walk you through the basic steps here. I’ve provided a detailed ingredient list and instructions in the printable recipe card below. You’ll find everything you need there. 

  1. Make and chill the dough. In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside. In the large bowl of an electric mixer, cream together the butter and brown sugar for three to four minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine. Gradually add the dry ingredients to the wet ingredients. Mix to combine. Cover and refrigerate the dough overnight or for at least four hours.
gingerbread cookies on cookie sheet.
  1. Cut out the cookies. Divide the chilled dough in two. On a lightly floured surface, roll out half of the dough so it is about one-fourth to one-half inch thick. Cut out desired shapes with cookie cutters. Place the shapes about one inch apart on a cookie sheet.  Place the baking sheet of cookies into the freezer for about five minutes. 
baked gingerbread cookies on cooling rack.
  1. Bake the cookies. Remove the cookies from the freezer and bake for 9-11 minutes at 350 degrees. Cool for 30-60 seconds on the cookie sheet. Then, transfer the cookies to cooling racks to cool completely.
gingerbread cookie on cooling rack.
  1. Decorate the cookies. Prepare the royal icing, then transfer the icing to a piping bag or piping bottle. Pipe on the icing. I do one color at a time, let it sit, and proceed with the next. Add the coarse sugar and sprinkles immediately after applying the icing to ensure that they stick to it.  

You’re Ready to Get Baking! 

I think that about covers these gingerbread Halloween cookies. I’m certain that all the little (and big) ghouls and goblins in your life are going to LOVE them! 

halloween gingerbread cookies on cooling rack and plate.

As always, if you do make these cookies, let me know. Share them on Instagram and be sure to tag me @inspiredbycharm. I always love to see your IBC recipes. 

Happy Halloween! 

bat halloween gingerbread cookie on plate.

Tastes of the Season Halloween Recipes: 

Ready for more spooky goodness? Be sure to visit my blogger friends below. Don’t their recipes look wonderful? They’re perfect for the Halloween holiday! I’m confident you’ll find more deliciousness to try.

Seasons of Home Halloween Recipes

Peanut Butter Spider Cookies by Ella Claire & Co. | Harry Potter Inspired Cocktail by Freutcake | Jack-O’-Lantern Chocolate Covered Apple Slices by Zevy Joy

Seasons of Home Halloween Recipes

Easy Halloween Brownies 3 Ways by Handmade Farmhouse | Halloween Gingerbread Cookies by Inspired by Charm | Easy Halloween Charcuterie Board by French Country Cottage

ghost halloween gingerbread cookie in hand.

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Gingerbread Halloween Cookies

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: cookie, gingerbread, gingerbread cookies, halloween
Servings: 38
Prep Time 20 mins
Cook Time 11 mins
Decorating Time 1 hr
Total Time 1 hr 31 mins
In the shapes of bats, witches, and ghosts, these cut-out gingerbread Halloween cookies are both a spooky and whimsical dessert idea to celebrate Halloween.

Ingredients

Royal Icing:
  • 4 cups confectioners’ sugar
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water - (to start, plus 4-6 more)
  • 1 tablespoon corn syrup
  • brown and black gel food coloring
Decoration:
  • black coarse sugar
  • coarse sugar
  • brown chocolate sprinkles

Instructions

  • In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
  • In the large bowl of an electric mixer, cream together the butter and brown sugar for three to four minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
  • Gradually add the dry ingredients to the wet ingredients. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
  • Preheat the oven to 350 degrees F. Divide the chilled dough in two. On a lightly floured surface, roll out half of the dough so it is about one-fourth to one-half inch thick. Cut out desired shapes with cookie cutters. Place the shapes about one inch apart on a cookie sheet. Place the baking sheet of cookies into the freezer for about five minutes.
  • Remove the cookies from the freezer and bake for 9-11 minutes or until the edges of the cookies barely start to brown. Cool for 30-60 seconds on the cookie sheet. Then, transfer the cookies to cooling racks to cool completely.
  • Repeat with the remaining dough.
  • While the cookies cool, prepare the royal icing. Add the confectioners’ sugar and meringue powder to the bowl of a stand mixer. (You can also use a hand mixer.) Whisk to combine.
  • With the mixer on low, add one tablespoon of warm water at a time. Once all six tablespoons have been added, add in the corn syrup.
  • Continue to mix on low-medium speed adding more warm water, one tablespoon at a time, to achieve the desired consistency. The ideal consistency is something that is a bit thicker than corn syrup.*
  • Divide the icing into three separate bowls. Add food coloring to each of the bowls (except for one) to achieve the desired color. I used black and brown.
  • Transfer the icing to a piping bag or piping bottle. (I’ve linked the bottles I used in the notes section below.**)
  • Then, pipe on the icing. I do one color at a time, let it sit, and proceed with the next. Add the coarse sugar and sprinkles immediately after applying the icing to ensure that they stick to it.
  • Allow the icing to completely harden. Then, pack and store these cookies in an airtight container separating each layer with wax/parchment paper.

Notes

*Making “proper” royal icing takes time and practice. You need to get a feel for it to know the consistency you need. During my first adventure with royal icing, it took me 30 minutes to figure it out and I still needed to adjust things. Have patience and take your time.
**You can find the icing bottles I used HERE.

Nutrition Facts

Calories: 175kcalCarbohydrates: 34gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 111mgPotassium: 126mgFiber: 0.4gSugar: 23gVitamin A: 119IUVitamin C: 0.005mgCalcium: 24mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  • Karen at

    Cutest cookies ever. I love them!

  • Emma at

    Oh my goodness, the ghost cookies are SO cute! I totally want to eat them!

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