I’m learning that a gingerbread man cookie cutter can be used for so much. Just allow your imagination to go a bit wild and these cut outs can become a variety of Halloween icons. I thought the Vampire Gingerbread Men were adorable, but I now have a new favorite with these Gingerbread Men Skeletons. They take a bit more decorating time and patience, but it is well worth the effort. I’d also invest in some 4-inch gingerbread man cookie cutters to allow space for your creativity to soar.
Image compliments of http://www.bettycrocker.com
Use the recipe for the Vampire Gingerbread Men Cookies. The only difference is that you’ll be using white frosting in a piping bag to do your decorating magic.
The trick to getting this frosting to flow nicely is by putting it in the microwave on high for 30 seconds.
Stir until smooth before spooning it into a resealable food-storage plastic bag.
Seal the bag nicely before cutting off a tiny hole in the corner of the bag. I forgot to mention to get all the air out of the bag before sealing.
Twist the bag above the frosting, squeeze bag gently to pipe frosting in a skeleton design on cookies.
To be honest with you, if you aren’t a gingerbread cookie fan you can do the same with sugar cookies which I have to admit are my favorite. You decide if it’s the shape of a gingerbread man or the taste of a gingerbread man that is more important to you.
If it’s authentic gingerbread man cookies you’re after, then click here for the recipe. If you want to go with a sugar cookie recipe, keep reading for the recipe.
You can always find a sugar cookie mix, but if you want to go traditional, here’s the recipe:
1 1/2 cups powdered sugar
1 cup softened butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1. Get out the mixer and a large mixing bowl. You’re going to beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed.
2. Mix in vanilla, 1/2 teaspoon almond extract and the egg.
3. Mix in flour, baking soda and cream of tartar.
4. Cover and put in the refrigerator for about 2 hours or until firm.
5. After the dough mixture has cooled. Heat oven to 375°F.
6. On lightly floured cloth-covered surface, roll half of the dough at a time 1/8 inch thick.
7. Cut into desired shapes.
8. Place your cookie shapes 2 inches apart on an ungreased cookie sheets.
9. Bake 7 to 8 minutes or until light brown.
10. Remove your cookies from the cookie sheet to a cooling rack. All to cool for about 30 minutes.
11. Now you’re ready to decorate.
I know this recipe jumps around a bit, but this was the best way for me to get the most important information to you the quickest.
This is one of those decorating sessions that will be thoroughly rewarding . . . especially when you receive the oooohs and awwwws!