Gingerbread, Gingerbread where did you go
Are you waiting for Christmas?
We’d like some for Halloween
Just so you know
My my little person
You sound a little spooky
But since you are so wonderful
Here’s a Halloween Gingerbread cookie
This Boo Whoo Halloween Gingerbread cookie recipe is not exactly like what you might see at holidays later in the year, but it is just as yummy.
It’s always about this time of year when my baking antsy pants get all stirred up and I want to make everything in sight. Gingerbread has a special place in my heart that I’d like to share with you.
You know how it is.
When I cook, it’s always like traveling down memory lane. As I like to say…there’s nothing like a good recipes to make you feel a sense of home and bring old memories to mind. So bear with me a moment while I share mine with you. Then, you can run off to the kitchen and make some of your own.
Believe it or not, I had never made gingerbread cookies until I was very grown. I had goodies and stuff at Christmas, but not gingerbread.
Growing up, my mom and us girls would make the customary chocolate chip and peanut butter cookies (sharing that recipe soon). Peanut butter was my daddy’s favorite cookie for as far back as I can remember. We also made a lot of pies and stuff like that, but I don’t remember ever venturing into the world of gingerbread and decorating cookies.
Maybe that’s why I was so tickled to begin to learn about gingerbread cookies and just how good they tasted. Some people like them crisp and some like them soft. I kind of favor the softer ones, but the fun is in the decorating. Of course, I had never made Christmas gingerbread cookies up until then.
This season as I’ve been looking around and investigating, I discovered that there are folks that make gingerbread cookies all year round. In fact, you may not even know you are eating gingerbread dough. A little tweak here and a little tweak there and the taste will change. Add a little more spice or a little less or change from dark molasses to white Karo or something and wahla! A new cookie is born.
Hehe, well you get the picture anyway I’m sure. Now, back to my memory lane and the little story I wanted to share with you.
It’s been several years ago now that my wonderful sweety taught me about the joys of gingerbread cookie making. I remember my first thought was that the little cookie cutters were so adorable. We had a little gingerbread boy and a little girl also. Since then, those have kind of worn out and become misshapen, so we’ve had to buy new ones.
We still make the boy and girl shapes, but we also add in others just for fun. The best part of course, is what you put on top. Personally, one our favorite toppings for Christmas is cinnamon dots. We make eyes, a nose and buttons down the front. (Recipe coming soon!)
But just so you know, since that day long ago, we’ve been making those same cookies year after year for 20+ years.
Our children and grandchildren have learned at the counter and helped year after year. Making gingerbread cookies is a family event at our home even unto this day. And we love it!!
Okay, okay. Enough about my memory lane and now we’re traveling back to the season at hand. It’s nearing Halloween and I just think it’s too neat that we’re fixing to make Halloween Gingerbread Cookies.
These won’t be in gingerbread men shapes. These will be round and scalloped, tombstones, ghost and whatever our grandchildren like the most. 😉
Enjoy the recipe and enjoy the yum….but most of all….enjoy the memories!
- Cookie cutter assortment
- 3 ¼ cups self-rising flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon cardoman
- 1 ½ cups granulated sugar
- 1 cup softened butter
- 1 large egg
- 3 tablespoons dark molasses
- 2 tablespoons milk
- 1 cup sifted powdered sugar
- 2 teaspoons milk
- 2 teaspoons white corn syrup
- ¼ teaspoon vanilla
- Food coloring (optional)
- Raisins or chocolate chips (optional)
- In medium bowl mix first 5 ingredients (flour & spices).
- Blend sugar, butter and molasses until mixed well.
- Beat in the egg and milk.
- Stir in half of flour mixture and blend well before stirring in the rest.
- Cover and refrigerate for at least 1 hour.
- Pre-heat oven to 350 degrees.
- While leaving the rest of the dough refrigerated, separate dough into thirds.
- Roll out ⅓ of dough to about ⅛ inch thick. If you like thicker, softer cookies, roll a little thicker.
- Cut out your ghosts, tombstones, scalloped edge cookies, circles, etc. using floured cookie cutters, a glass, etc.
- Place on ungreased cookie sheet about 1 inch apart.
- Bake about 7 minutes. Remove from oven and cool on rack.
- Mix milk and powdered sugar together until smooth and creamy.
- Stir in corn syrup and vanilla.
- Divide into dishes and color appropriately with food coloring.
- Ice cookies once cool.
- You can use a decorator tip, a spoon, a paint brush (clean), etc. Decorate according to pictures or create your own ideas. Raisins or chocolate chips make great eyes.
Be creative and have fun. Create memories.
I have left this dough in the refrigerator for 24 hours or a little more and still able to use it with just a little water moistening.
Refrigeration time not included in total prep time.
Total yield will depend on size of cookie cutters you select.