I did it. I took a classic Christmas cookie and made him a little creepy. The adorable gingerbread man cookie is now more suitable for Halloween. I think he’s still pretty cute, even if he’s dead. Gingerbread skeleton cookies. Another “spooktacular” sweet treat!
These frosted gingerbread men cookies are soft, not too sweet, and totally gingery. I like m y gingerbread cookies on the thicker side so they stay nice and soft. You can make them as thick as you’d like. The simple icing is just powdered sugar and coconut milk, making it the easiest icing for cookie decorating. I made these for Kaden’s preschool buddies and they thought it was super cool to decorate their own skeleton cookie. A fun idea for a kids Halloween party, for sure!
Vegan Gluten-Free Gingerbread Skeleton Cookies
The classic gingerbread recipe made just a little spookier for Halloween, courtesy of Sarah Bakes Gluten Free. These gingerbread skeleton cookies might just be your new Halloween tradition.
Ingredients
gingerbread cookies
- 2 ¾ cups Sarah’s gluten free flour blend
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups organic powdered sugar
- ¼ cup molasses
- ⅓ cup coconut oil, soft
- ¼ cup So Delicious unsweetened coconut milk, room temperature
- 1 teaspoons vanilla extract
simple icing
- 2 ½ cups organic powdered sugar
- 2-3 tablespoons So Delicious unsweetened coconut milk
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, molasses, coconut oil, coconut milk and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes. Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour.
- On counter, lay out large piece of plastic wrap. Place one disc of cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about ¼″ thick. Cut dough using gingerbread man cookie cutter or desired shape. Carefully place cookies on prepared baking sheets (place dough back in refrigerator if it gets too soft to work with). Bake for 7-8 minutes. Remove cookies from oven and place on cooling rack to cool completely.
- While cookies are cooling, make simple icing. Mix together powdered sugar and 2 tablespoons coconut milk. Stir until smooth. Add more coconut milk as needed. Place glaze in piping bag with small, round tip or use Ziploc bag, cutting the tip. Pipe onto cooled cookies. Allow icing to sit for 1 hour to harden.
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats
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