Cookies & BarsNo. 1259 · The 2026 edition
Halloween Gingerbread Skeletons
Bake spooky gingerbread skeletons with a simple icing design—perfect for Halloween treats!
Our own summary of the original — the full post and photos live at donnahay.com.au.
These Halloween gingerbread skeletons combine a classic spiced dough with a quick icing decoration. After chilling and baking the gingerbread, you pipe simple skeleton shapes using a basic icing mixture. The recipe yields 16 cookies that are both fun and delicious.
Ingredients
Directions
- Heat your oven to 180°C (350°F). In an electric mixer, cream the softened butter and brown sugar for 10–12 minutes until pale and fluffy. Add golden syrup, sifted flour, ground ginger, and bicarbonate of soda, then beat until a smooth dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- Roll the dough between two sheets of non-stick baking paper to a thickness of 5mm. Use gingerbread cutters to stamp out shapes and place them on baking trays lined with non-stick paper. Bake for 10–12 minutes until golden, then let cool on the trays.
- Mix sifted icing sugar with boiling water in a bowl until smooth. Transfer the icing to a piping bag fitted with a 3mm nozzle and pipe skeleton designs onto the cooled gingerbread. Makes 16 cookies.
