Ingredients:

  • 3 cups all-purpose flour (360g)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened (170g)
  • ¾ cup brown sugar, packed (150g)
  • ½ cup unsulfured molasses (120ml)
  • 1 large egg
  • 2 cups powdered sugar (240g)
  • 1 large egg white or 2 tablespoons meringue powder
  • 1-2 tablespoons water
  • Black edible gel or icing for skeleton designs
  • Mini chocolate chips or candy eyes (optional)

Instructions:

  1. In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
  2. In a large mixing bowl, cream butter and brown sugar together until fluffy.
  3. Mix in molasses and egg until well combined.
  4. Gradually mix in dry ingredients until a dough forms.
  5. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. On a floured surface, roll out the chilled dough to about ¼ inch thick.
  8. Use gingerbread men cookie cutters to cut out shapes, placing them on a lined baking sheet.
  9. Bake for 10-12 minutes or until edges are firm and the centers are set.
  10. Cool completely on a wire rack.
  11. In a mixing bowl, combine powdered sugar with egg white or meringue powder and water, beating until smooth and stiff peaks form.
  12. Transfer royal icing to piping bags and create skeleton designs on cooled cookies.
  13. Add mini chocolate chips or candy eyes if desired.