On Halloween, plain sugar cookies just won’t do. A holiday so festive and spirited calls for cookies with more flavor and a spooky twist, like these Halloween ginger cookies. Crystalized and ground ginger give these treats a bit of a bite, and naturally-colored pumpkin- or milk-based icing can make them a spooky site! Share them with friends for a tasty treat with just a little trick.
Makes 24-36
Ingredients
Cookies
2-1/2 cup Bob’s Red Mill Unbleached White All-Purpose Flour
1-1/4 cups granulated sugar
1 Tbsp. minced crystallized ginger
1 tsp. baking powder
1 tsp. vanilla extract
1 egg
1 cup butter, soften
1/4 tsp. ground ginger
1/4 tsp. salt
Icing
1 cup powdered sugar
1 – 2 Tbsp. milk or pumpkin puree
Natural food coloring, as desired
Directions
- In small bowl, combine flour, crystalized and ground ginger, baking powder and salt.
- In large mixing bowl, mix butter and sugar until well combined. Mix in egg and vanilla. Once combined, add dry ingredients and mix until well incorporated.
- Shape dough into ball and wrap in plastic wrap. Chills for 1 hour.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Use cookie cutters to cut out desired shapes and place on baking sheets, leaving about an inch between each.
- Bake for 7-9 minutes, rotate sheets and bake for another 7-9 minutes, until edges are slightly golden. When done, place on cooling rack and allow to cool completely.
- Meanwhile, prepare icing. Mix powdered sugar with milk or pumpkin. If using food coloring, separate icing into separate containers and mix with desired colors.
- Decorate cooled cookies as desired.