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Halloween is one of those holidays that I just never get sick of. Even though I’m in that weird age range that’s like, too old to go to the super cool Halloween parties, but too young to have kids and take them trick-or-treating, it’s still a fun holiday to spend making cookies, watching scary movies, and dressing up for no one in particular.
Yes, I still dress up and make my boyfriend reluctantly take photos of me. Perfectly normal.
How to Make Gingerdead Men Cookies:
First, I made regular royal icing and dyed half of it black. Here’s a little trick: to make dark royal icing, add a little cocoa powder along with the food dye. It’ll help darken the icing (so you don’t need as much dye) and also give it a good flavor!
I first flooded these cookies with white royal icing, then used black royal icing to freehand a skull and some bones. But honestly you could do anything you like… bats, pumpkins, or zombies would be adorable too.
Here’s What I Used:
Gingerdead Men (Halloween Sugar Cookies)
Pumpkin Sugar Cookies
- 1/2 cup vegan butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 flax egg 1 Tbsp. ground flaxseed + 3 Tbsp. water
- 1 Tbsp. molasses
- 3 cups all-purpose flour
- pinch of salt
- 1 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 cup pureed pumpkin
Vegan Royal Icing
- 4 1/2 Tbsp. aquafaba the liquid from a can of chickpeas
- 2 cups powdered sugar
To make the cookies:
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Add the butter and sugars to the bowl of a stand mixer and beat on medium until light and fluffy, about 5 minutes.
- Add the molasses and flax egg to the butter mixture and continue mixing on medium until fully combined.
- Sift together the dry ingredients (flour, salt, baking powder, cinnamon, and ginger) and add half to the mixer. Mix until just barely combined.
- Add the pumpkin and mix until incorporated, then add the remaining flour and mix on low until the mixture is almost fully mixed.
- Pour the dough onto a lightly floured surface and knead lightly until the dough comes together. Wrap in plastic wrap and chill for 1-2 hours.
- Once the dough has chilled, preheat the oven to 350ºF.
- On a lightly floured surface, roll out the dough and cut to desired shapes. I rolled the dough pretty thick (about 1/2" thick) because I wanted thick, chewy cookies, but you can roll the dough thinner for crunchier cookies!
- Once your shapes are cut, transfer to a parchment-lined baking sheet and freeze 10-15 minutes until the cookies are cold.
- Bake 13-15 minutes until cookies are set and golden brown on the edges.
- Add the aquafaba and powdered sugar to the bowl of a stand mixer. Using the paddle attachment, mix on low 5-7 minutes until completely combined and silky smooth. Pour the royal icing into different bowls and color however you want.
- To thin out the royal icing, add a few drops of water (seriously, only a few drops will make a huge difference).
- Use a thicker royal icing to pipe a border around the edges of the cookie, then use a thinner royal icing to fill in the middle. Wait for it to harden, then use a black royal icing to pipe on the skull and bones. Happy Halloween!
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