Gingerbread Skeletons Recipe

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Gingerbread Skeletons Recipe
Gingerbread Skeletons Recipe photo by Taste of Home
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Gingerbread Skeletons Recipe

Read Reviews
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Any small gingerbread boy cookie cutter can take on new "life" with these classic cookies. Give him some cat friends, too. The more the merrier! —Dore' Merrick Grabski, Utica, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 2/3 cup shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon each ground cinnamon, ginger and cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Confectioners' sugar icing

Directions

In a bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate at least 2 hours.
Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. cookie cutter. Place 2 in. apart on greased baking sheets.
Bake 9 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
Originally published as Skeletons & Scaredy Cats in Ultimate Halloween 2012 2012, p90

  • 2/3 cup shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon each ground cinnamon, ginger and cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Confectioners' sugar icing
  1. In a bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate at least 2 hours.
  2. Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. cookie cutter. Place 2 in. apart on greased baking sheets.
  3. Bake 9 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
Originally published as Skeletons & Scaredy Cats in Ultimate Halloween 2012 2012, p90

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MY REVIEW
Brenda D User ID: 1438504 139306
Reviewed Oct. 22, 2013

"Quite truthfully, I didn't use this recipe for my cookies. I used my grandmothers, which isn't that different from this, but tried, true and receives rave reviews. I LOVED this idea of making skeleton people and animals with the gingerbread! The spicy treat of gingerbread is always associated with Christmas festivities, why not enjoy it in the fall? Kudos to this clever cook!"

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