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
1 egg
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!