Halloween Gingerbread Cookies with Spooky Icing
These easy Halloween gingerbread cookies with spooky icing are great for Halloween parties and spooky snack ideas! In this recipe, you will find step-by-step instructions on how to make the gingerbread cookies, as well as how to make your own homemade fondant icing too in order to create your own Halloween icing decorations. Ready to get started?
I love this time of year – Fall, Halloween, Thanksgiving and then later, Christmas. It’s the perfect time of year to stretch your baking skills and create some delicious cozy comfort food and sweet treats. This year I set myself the challenge of learning how to make a whole bunch of desserts and sweets for Halloween. In previous years I have always bought Halloween cookies from bakeries and stores but this year I decided to make my own. Not only is this recipe fun and easy to make, I’ve also included this simple homemade fondant icing recipe too! So whether you’re looking for cute cookies to make for a sweet treat this fall, a Halloween party, gifts for your friends and family or Halloween craft ideas to sell then this spooky cookie recipe is for you.
Halloween Gingerbread Cookies Ingredients
Tomake these cookies you will need the following ingredients, as well as some Halloween cookie cutters. I love these and highly recommend them!
350g plain flour (plus extra for dusting)
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves (optional for a richer spice)
125g unsalted butter, softened
100g dark brown sugar
4 tbsp golden syrup (or honey)
1 medium egg
Homemade Fondant Icing Ingredients
250g icing sugar, sifted
1 egg white (or 2 tbsp pasteurised egg white)
1/2 tsp lemon juice
Gel food colouring (orange, red, black, yellow, white)
How to Make Halloween Gingerbread Cookies
1. Make the Gingerbread Dough
1. In a large bowl, sift together flour, baking soda, ginger, cinnamon, and cloves.
2. In another bowl, beat together the butter and brown sugar until creamy.
3. Add the golden syrup and egg, and mix until smooth.
4. Gradually stir in the dry ingredients to form a soft dough.
5. Wrap the dough in cling film and chill for 30 minutes in the fridge.
Shape and Bake
1. Preheat the oven to 180°C (160°C fan) / 350°F.
2. Lightly flour a surface and roll out the dough to about 5mm thick.
3. Use Halloween cookie cutters (pumpkin, vampire/bat shape, flower, etc.) or hand-cut shapes with a knife.
4. Place cookies on a lined baking tray.
5. Bake for 8–10 minutes or until golden brown around the edges.
6. Cool on a wire rack completely before decorating.
How to Make Homemade Fondant Icing
1. In a clean bowl, beat the egg white and lemon juice lightly.
2. Gradually add sifted icing sugar, mixing until smooth and glossy.
3. Divide the icing into separate bowls and tint with gel food colouring — orange, red, black, yellow, and white.
4. Now it’s time to adjust the consistency of your icing. Thick icing for outlines (should hold a firm peak). Thinner icing (add a few drops of water) for flooding inside the outlines.
How to Decorate Halloween Cookies
Use piping bags or small zip bags with tiny corners snipped off.
Pumpkin Icing Decoration for Cookies
Outline and flood with orange icing.
Add black for the mouth and eyes, and a touch of yellow in the eyes.
Pipe a small red stem on top.
Vampire Icing Decoration for Cookies
Outline and flood with red cape, black outfit, and white face.
Add details like red mask, black hair, and white fangs.
Spider Icing Decoration for Cookies
Flood with yellow icing.
Once set, pipe a small black spider with legs spreading out.
Let the decorated biscuits dry for several hours (or overnight) until the icing is completely set.
Tips for Perfect Icing for Cookies
Always let the base colour dry before adding facial features or outlines.
Use toothpicks to pop air bubbles or spread icing into corners.
For glossy cookies, let them dry at room temperature—not in the fridge.
How to Store Gingerbread Cookies
You can store these cookies for up to 2 weeks or you can also freeze them for up to 3 months. Keep in an airtight container at room temperature for up to 2 weeks or in an airtight container and freeze in the freezer for up to 3 months. If freezing, make sure you allow then to thaw completely when defrosting. These cookies are perfect for gifting or for serving as spooky party treats!
