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Gingerbread Skeletons
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Prep Time:
40 minutes
Total Time:
2 hours 10 minutes
Kids will love these delicious gingerbread cookies made with Gold Medal® flour and topped with Betty Crocker® vanilla frosting - a perfect treat!
Ingredients:
  • 1 cup packed brown sugar
  • 3/4 cup butter or margarine, softened
  • 1/2 cup molasses
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Combine brown sugar, butter, molasses, and egg in a large bowl. Use an electric mixer on medium speed until well blended. Gradually mix in flour, baking soda, ginger, cinnamon, salt, and cloves on low speed. Transfer dough onto a lightly floured surface, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate for 1 hour until firm.
  • Preheat the oven to 350°F. Lightly coat cookie sheets with cooking spray. Roll out the dough on a floured surface to 1/4-inch thickness. Use a floured 4- to 5-inch gingerbread man cookie cutter to cut the shapes. Arrange the cookies 2 inches apart on the sheet. Repeat process with remaining dough for additional cookies.
  • Bake for 10 to 12 minutes until center springs back when touched. Transfer to cooling racks right away and let cool completely for about 30 minutes.
  • Uncover and discard the lid and foil seal from the frosting container. Microwave the frosting on High for 30 seconds, then stir until it becomes smooth. Transfer the frosting into a resealable food-storage plastic bag, seal it, and snip a tiny corner off the bag. Twist the bag above the frosting, then squeeze it to pipe the frosting in a skeleton design on the cookies.

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