Tis the season for sweet treats – and what’s sweeter than baking a warm, spicey ginger bread cookie with a sinister twist? Today, to celebrate Creepmas with you, I’m sharing a delicious and easy ginger-dead cookie recipe. What’s so fun about them is you can decorate as creepy as you like! My piping skills are very amateur (which you can tell by the photos), but the sloppiness gives them some character!
I also cut out different shapes to make an evil Santa Claus and spooky snowman. Keep reading for the recipe and some decorating inspiration:
- 3/4 cup butter (softened)
- 1 cup brown sugar
- 1 large egg
- 3/4 cup molasses
- 4 cups flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Frosting (I used a white cookie frosting from Walmart in the piping tube and some red decorating gel)
- Cream butter and brown sugar together. Add in egg and molasses. Combine the flour, ginger, cinnamon, baking soda, salt, nutmeg and gradually add to the wet ingredients until mixed well. Refrigerate the dough for 4 hours or overnight.
- Once it has chilled and has set out to become malleable, preheat the oven to 350 degrees.
- Lightly flour your surface and roll out the dough (about a 1/8 inch thickness)
- Use cookie cutters to cut out desired shapes
- Place cookies on an ungreased baking sheet (or on covered in foil)
- Bake for 8-10 minutes (until the edges of the cookies are firm)
- Decorate once cookies have cooled