Gingerbread Bones and Bats

Gingerbread Bones and Bats


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Nothing beats the taste of fresh gingerbread cookies during the holiday season. Cut the dough into any shape you'd like, as long as it's in the spirit of Halloween!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

24 servings


  • 4 1/2 C. flour
  • 1 Tbs. + 2 tsp. ground ginger
  • 1 Tbs. cocoa powder
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 C. butter, softened
  • 3/4 C. brown sugar, packed
  • 1 large egg, lightly beaten
  • 1 C. unsulphured molasses

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In a large bowl, whisk together the flour, cocoa, spices, baking soda, and salt. Set aside. In another bowl, beat the butter and sugar until light and fluffy, about 3 to 4 minutes. Add the egg, beating well. Slowly add the molasses and continue to beat until the mixture is smooth. Add in the dry ingredients in two parts, beating until just barely combined. Remove from the mixture. The dough should be crumbly. Knead the dough by hand for 1 minute. Divide the dough into 3 equal portions, flatten into 1/2-in. thick dough, and wrap each in plastic wrap. Refrigerate for 3 hours.

Heat the oven to 350 degrees. On a lightly floured surface, roll out the dough to 1/8-in. thickness. Cut the dough with bone- and bat-shaped cookie cutters. Put the cookies onto a baking sheet and bake for 10 minutes, rotating halfway through. Cool on a wire rack before removing them from the sheet.

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