Iced and Decorated Halloween Ginger Cookies

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Iced and Decorated Halloween Ginger Cookies
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40 min.
ready in 1 hr 50 min.
Ready in

Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie536 kcal(26 %)
Protein7.71 g(8 %)
Fat13.28 g(11 %)
Carbohydrates96.69 g(64 %)
Sugar added50.42 g(202 %)
Roughage0.17 g(1 %)
Vitamin A138.09 mg(17,261 %)
Vitamin D0.51 μg(3 %)
Vitamin E1.74 mg(15 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.36 mg(33 %)
Niacin4.74 mg(40 %)
Vitamin B₆0.1 mg(7 %)
Folate115.52 μg(39 %)
Pantothenic acid0.37 mg(6 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0.01 mg(0 %)
Potassium234.05 mg(6 %)
Calcium49.12 mg(5 %)
Magnesium39.34 mg(13 %)
Iron3.28 mg(22 %)
Iodine15.15 μg(8 %)
Zinc0.46 mg(6 %)
Saturated fatty acids7.63 g
Cholesterol75.03 mg


1 cup unsalted butter (at room temperature)
1 ½ cups packed, dark brown sugar
4 large eggs
½ cup Molasses
7 ¼ cups all-purpose flour (plus extra for work surface)
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly ground Nutmeg
1 tablespoon baking soda
1 teaspoon salt
For Royal Icing
4 cups powdered sugar sifted (plus extra if needed)
3 tablespoons meringue powder
½ teaspoon pure vanilla extract
½ cup warm water (up to 55 ml | 0.25 cup more if necessary)
In Addition
Food coloring (gel paste preferred)
How healthy are the main ingredients?
Product recommendation
Yield will vary depending on the size of the cutters.

Preparation steps

Using an electric mixer set on low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Add the dry ingredients to the butter mixture and mix well.
Divide dough in half and wrap each portion in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Preheat oven to 350º F. Line 2 cookie sheets with cooking parchment paper.
Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll out onto a floured surface to a thickness of 1/8-inch. Cut out desired Halloween shapes with cookie cutters. You can re-roll the scrap pieces. Transfer the cookies to the prepared cookie sheets, using a spatula.
Bake for 10 minutes, or until just brown around the edges. Transfer to wire rack to cool.
For Royal Icing:
In a large bowl, using an electric mixer, beat the confectioners' sugar and meringue powder until combined. Add the vanilla and 1/2 cup water and beat on medium to high speed for 5 to 7 minutes of until glossy and stiff peaks form. Test the consistency by spreading a small amount of icing on a cookie using a knife, if the icing runs off the edge of the cookie, add more confectioners' sugar until the desired consistency is achieved, if to thick add more water.
Working quickly, divide icing between bowls and add food coloring. Decorate as desired. Icing hardens quickly when exposed to air. Store remaining icing in an airtight container.