Who says gingerbread is only made for Christmas?
I say gingerbread is for any occasion and not made just as gingerbread men.
Gingerbread for Halloween!
Gingerbread ghosts, pumpkins, cats and bats. Whatever Halloween cookie cutter you have.
Cookie cutters are great because they’re easy to use and the finished product is always super cute.
Especially if you decorate them with icing and color.
For my last year’s Halloween party I served a couple of these super cute cookies you see above.
Everyone loved them, although, later the pizza got all of the attention. 
If you don’t have any Halloween cookie cutters, there are plenty of places you can buy online.
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Places like:
Cakes, Cookies and Crafts Shop
The Cookie Cutter Shop
Shop Baker’s Nook
Sugar Craft
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Not only do they supply a large range of Halloween cookie cutters, but edible decorations and
decorating supplies.
I used a simple icing recipe and added a few drops of food coloring.
To obtain my black I made a mixture of red, green and blue, adding many drops of each to obtain
a strong dark color, black!
I used chocolate chips for the ghosts eyes, this all took me about 30 minutes to frost 45 cookies.
So for this years Halloween why not make some Gingerbread Halloween Cookies?
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INGREDIENTS:
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Gingerbread Cookies
3 cups (420 grams) all purpose flour
1/4 tsp salt
3/4 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
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Icing
2 cups confectioners’ sugar
3 tbsps milk
1 tsp vanilla extract
2 tbsp butter
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DIRECTIONS:
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Gingerbread Cookies
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment,
cream the butter and sugar until light and fluffy.
Add the egg and molasses and beat until well combined. Gradually add the flour mixture
beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two
hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
Use a gingerbread cutter to cut out the cookies.
With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies
about 1 inch (2.54 cm) apart.
If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies
with a straw or end of a wooden skewer.
Bake for about 8 – 12 minutes depending on the size of the cookies.
Small ones will take about 8 minutes, larger cookies will take about 12 minutes.
They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes.
When they are firm enough to move, transfer to a wire rack to cool completely.
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Icing
In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended.
Add the vanilla extract.
With the mixer on low speed, gradually beat in the sugar.
Scrape down the sides of the bowl and beater.
Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
Add a little more milk if too dry.
Tint portions of frosting with desired food color.
Use a small spoon to place the icing on the cookie and spread carefully with a knife.
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Makes about 45 cookies depending on the size of cookie cutter used.
