Culinary Delight: Halloween Skeleton Cookies

Q: “What do skeletons say before dinner?”

Sometimes I feel badly for the gingerbread cookie cutters that sit in the baking cupboard 11 months out of the year. They are so cute and it is hard to see them hibernating for that long. Here is a fun way to turn a gingerbread man into a Halloween skeleton cookie! The inclusion of butterscotch pudding mix gives them a nice “Halloween orange” color and they taste like pumpkin pie gingerbread! So easy, so fun, so delicious, and of course, so lovely!


  • 3/4 Cup of softened butter
  • 1/2 Cup packed brown sugar
  • 1 package (3.4oz) of Butterscotch Instant Pudding
  • 2 eggs
  • 2 & 1/2 Cups of flour
  • 1 teaspoon of baking soda
  • 1 Tablespoon of ground ginger
  • 1 & 1/2 teaspoon of ground cinnamon
  • Decorating Icing


1. Beat the butter, sugar and dry pudding mix in a large bowl until light and fluffy.  Blend in the eggs.

2. Mix together the flour, baking soda, ground ginger and ground cinnamon in a medium bowl. Gradually add to the pudding mixture and beat well after each addition. Cover and refrigerate for 15 minutes.

3. Preheat the oven to 350°F. Take the dough out of the refrigerator and place between 2 sheets of wax paper. Roll dough to 1/4 inch. If you do not have a rolling-pin, use an empty champagne or wine bottle like I did!

4. Using a 3-4 inch gingerbread cookie cutter, cut the dough. Roll out the scraps to reuse.

5. Bake on a cookie sheet sprayed with cooking spray for 10-12 minutes or until lightly browned. When done, let stay on the pan for 3 minutes and then transfer to a wire rack. Cool completely.

6. Decorate the cookies with the icing as shown above. Let dry completely before moving to the next step.

7. Finish skeleton by adding ribs. Let completely dry before stacking. Enjoy!


A: “Bone appetite”

Recipe inspired by:
This entry was posted in Culinary Delight, Halloween. Bookmark the permalink.

2 Responses to Culinary Delight: Halloween Skeleton Cookies

  1. Lex says:

    these are ADORABLE!

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