Spooky Halloween Gingerbread Cookies
Serving Size / Yield
- cans of frosting, any color you desire
- 1 C. brown sugar, packed
- 3 C. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground cloves
- container of vanilla, orange, and black frosting
- 3/4 C. margarine, softened
- 1/2 C. molasses
- 1 egg
Grab your bowl, and beat brown sugar, margarine, molasses, and egg with an electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda, ginger, cinnamon, salt, and cloves.
Turn dough out onto lightly floured surface. Gather the dough into a ball and press into a flat disk. Wrap with plastic wrap and refrigerate one hour or until firm.
Heat the oven to 350 degrees Fahrenheit. Lightly spray cookie sheets with cooking spray, and on a lightly floured surface, roll dough to 1/4-inch thickness. With a floured cookie cutter, cut four to five inch gingerbread men cookies. Place two inches apart on the cookie sheet. Re-roll dough and cut additional cookies.
Bake 10 to 12 minutes or until no indentation remains when touched in the center. Remove from the cookie sheets and transfer to cooling racks. Cool for about 30 minutes until they're completely cool.
Microwave each frosting container in a microwave-safe bowl on high for 30 seconds. Stir until the frosting is smooth. Spoon frosting into resealable food-storage plastic bags, sealing the bags. Cut off a tiny corner of the bag. Twist bag above frosting and squeeze bag to pipe frosting in any design you desire.