Halloween Gingerbread Men

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5 from 1 vote

These Halloween Gingerbread Men are loads of fun to make and will add a spooky twist to your Halloween celebrations!

Prep Time1 10

Cook Time10

Chilling time2

Total Time3 20

Course: Snack

Cuisine: International

Servings: cookies

Calories: 104kcal

Author: Marianne Rogerson

Equipment

Ingredients

100 g soft brown sugar
125 g butter
125 g golden syrup
1 egg
375 g plain flour aka all-purpose flour
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate soda aka baking soda

For Decorating the Halloween Cookies

Royal Icing
Edible Candy eyes

Metric - US Customary

Instructions

Use a hand mixer or stand mixer with a paddle attachment. Start by beating the butter for 1 minute on a medium speed until soft and creamy.
Scrape down the sides. Add the sugar and golden syrup and continue to cream together on a medium-high speed until creamy looking (approx. 1 minute).
Scrape down the sides and add the egg. Beat over a high heat for a further minute until well combined.
In a separate bowl, sieve together the flour, ginger, mixed spice and baking soda.
Using a low speed, slowly add in the dry ingredients to the wet ingredients until completely combined. The dough will be thick and sticky.
Turn the dough out onto a well-floured surface. Use your hands to bring it together and divide the dough into two. Shape each half into discs. Cover each disc with plastic wrap and chill in the fridge for a minimum of 2 hours. Overnight is fine too.
When ready to make the gingerbread men, pre-heat the oven to 180C / 350F and line a baking tray with baking paper.
Generously flour your work surface and rolling pin and roll out each disc to around ¼ inch thick.
Use cookie cutters to cut out your gingerbread men and transfer to the baking tray, spacing them around an inch apart. I usually put 6 cookies per tray.
Bake in the oven for 8-10 minutes - ensure you remove them as soon as they start to go dark brown on the edges.
Remove from the oven and transfer the cookies to a cooling rack and allow to completely cool before icing.
Use royal icing, edible candy eyes and an edible pen to decorate the cookies. Please see blog post above for detailed instructions for each variation.

Notes

If you have a Thermomix, I recommend using my Thermomix Gingerbread recipe for both the gingerbread and royal icing.

For royal icing, you can use a packet mix like this one.

See the blog post above for detailed instructions for decorating each variation of cookie, including which piping tips to use.

If you like your gingerbread to be soft and chewy, then make your cookies slightly thicker and cook for around 8 minutes.

For crunchy gingerbread, roll them a little thinner and cook for 10 minutes. Keep an eye on the cookies and remove from the oven before they start to go dark brown at the edges.

Nutrition