Proof that gingerbread cookie cutters aren’t just for the winter holidays. Turn your gingerbread cookies into Spooky Skeletons for a festive Halloween treat.
Gingerbread Spooky Skeletons
- 2 cups whole wheat pastry flour
- ⅔ cup Hey SHUGA!
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter, cut into pieces and softened slightly
- 1 tablespoon milk
- In food processor bowl fitted with steel blade, combine the flour, spices, salt, and baking soda and process until combined, just a few seconds.
- Add the butter pieces and pulse until mixture is sandy with no lumps.
- With the machine running, gradually add Hey SHUGA! and milk; process until dough comes together.
- Scrape dough into a bowl and stick it in the freezer for about 15 minutes or until a bit more firm. Once it is, divide it into 3 portions, working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
- Use cookie cutters to cut dough into gingerbread shapes.
- Gather scraps and re-freeze between the parchment while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to freeze the dough.
- Bake cookies 5-6 minutes or until golden do not over bake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
- Decorate cookies using White Ready-to-Decorate Icing to create the skeleton shape.