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Monster Cutout Cookies

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
    3 dozen


  • 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


  • 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.
  • 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.
  • 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.)
  • 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.
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.
Editor's Note
Use of a coupler ring will allow you to easily change pastry tips for different designs.
Nutrition Facts
1 each: 205 calories, 4g fat (1g saturated fat), 6mg cholesterol, 86mg sodium, 41g carbohydrate (30g sugars, 0 fiber), 2g protein.
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  • BakinGymnast
    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
    Oct 31, 2010

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

  • Anitaraye
    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
    Sep 22, 2008

    Would like to see a picture of these