Monster Cutout Cookies Recipe
Monster Cutout Cookies Recipe photo by Taste of Home
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Monster Cutout Cookies Recipe

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These spooky masterpieces were created from chewy, spicy gingerbread and creamy royal icing. Your Halloween crowd will scream for more! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 2/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 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
  • 8 cups confectioners' sugar
  • 2/3 cup water
  • 6 tablespoons meringue powder
  • 1 teaspoon cream of tartar
  • Paste food coloring of your choice

Nutritional Facts

1 each: 205 calories, 4g fat (1g saturated fat), 6mg cholesterol, 86mg sodium, 41g carbohydrate (30g sugars, 0g fiber), 2g protein .


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 1 hour.
  2. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool on wire racks.
  3. For icing, in a large bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.)
  4. Frost and decorate cookies as desired. For mummy bandages, use basket weave pastry tip #46. For small detailed decorations, use round pastry tip #1 or #2. Yield: 3 dozen.
Editor’s Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit Use of a coupler ring will allow you to easily change pastry tips for different designs.
Originally published as Monster Cutout Cookies in Taste of Home October/November 2008, p27

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BakinGymnast 111811
Reviewed Oct. 24, 2011

"These cookies were not sweet enough. I ended up having to add a lot more sugar. They were also very crisp, almost too hard. They did hold their shape well though, and they didn't crumble or break easily. I would use a different gingerbread recipe next time. I also added some pumpkin pie spice to make them more halloween-like."

jieastcott 156385
Reviewed Oct. 31, 2010

"Cookies came out very moist and kept their shape well. Will make again."

Anitaraye 173646
Reviewed Jan. 2, 2010

"I have used this recipe several times to make Christmas gingerbread cookies. I cut parchment paper to fit my cookie sheet and roll the dough on the paper. Then I remove the excess dough and bake the cookies on the parchment which can be used many times. No distorted cookies! I find that the frosting is a bit thick and needs to be thinned. I will be using this recipe many times in the future."

marybethm 172071
Reviewed Sep. 22, 2008

"Would like to see a picture of these"

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