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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Gingerbread Skeleton Cookies

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Gingerbread Skeleton Cookies

PREP TIME

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COOK TIME

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SERVES

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Ingredients

500g (1 lb) gingerbread or plain premade cookie dough

 

Royal icing*

2 cups icing sugar mixture (confectioner’s sugar)

1 egg white

½ tsp lemon juice

Steps

Preheat oven to 160C/320F. Line a large baking tray with baking (parchment) paper.

On a floured surface, roll out premade cookie dough to a thickness of around 5mm (3/16”) . Using a gingerbread man cutter, cut out shapes and place onto lined baking tray. When you can’t cut any more shapes out, gather the dough together into a ball and roll out again. Repeat until you’ve used all the dough.

Bake for 10-15 minutes or until golden. Allow to cool completely before decorating.

To make the icing, lightly whisk egg white and lemon juice in a medium-sized mixing bowl. Sift in the icing sugar and mix together until very smooth and well combined. Transfer to a piping bag (a snaplock bag will also work in a pinch) and trim a very small amount of the tip – you only want a very fine opening in order to get the right thickness of icing. Pipe ‘bones’ on to the cookies and skulls to turn them into skeletons (see the main image to help!).

Note Icon

Notes:

– If you don’t want to make royal icing from scratch, you can usually pick up icing writing tubes from the supermarket which will do the job.

– You’ll probably have some icing leftover – why not add in some black dye and then use it to make some of my Mummy Dogs or White Chocolate Strawberry Ghosts?

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