Halloween Gingerbread Cookies Dressed as Trick-or-Treaters
Looking for a Halloween baking project that’ll have the kids talking for years? These Halloween gingerbread cookies are little gingerbread men dressed up as trick-or-treaters, each one decorated with orange and black royal icing and carrying a tiny fruit roll-up treat bag full of Smarties.
A Quick Look At The Recipe
- Recipe Name: My Extra Lovable Gingerbread Trick Or Treaters!
- Serves: 4
- Main Ingredients: Homemade Gingerbread Recipe, (Adapted from the back of a jar of Grandma's Molasses - a brand name), margarine, sugar, Molasses, egg, all purpose flour, baking soda
- Why You'll Love It: These are time consuming, but really worth it to bring your little Gingerbread Trick or Treaters to life!
I first made these for my son’s whole kindergarten class, and years later he walked in, saw them on the counter and said they were the coolest cookies ever. They take some time, so save them for a slow weekend afternoon, but you can start with a boxed gingerbread mix or my homemade gingerbread dough in the recipe card below.
How the Trick-or-Treat Bags Stay On
The trick is a little roll of aluminum foil tucked into the bend of each gingerbread man’s arm before baking. The cookie bakes around it, and when you pull the foil out you’re left with a hole just right for threading the fruit roll-up handle through. I tried toothpicks first, but foil bends better and leaves a bigger opening.
Ingredients and Supplies
Gingerbread dough: Use two boxes of gingerbread mix or the homemade molasses dough in the recipe card.
Royal icing: Meringue powder, powdered sugar and warm water. You’ll find meringue powder on the cake decorating aisle at Walmart, Michaels or Hobby Lobby.
Paste food coloring: Black and orange paste colors give bright icing without thinning it.
Treat bags: Mini fruit roll-ups or fruit leather and Smarties or other small candy.
You’ll find the exact amounts in the recipe card below.
Helpful Tips Before You Start
- Roll the dough a little thicker than ¼ inch so the cookies are sturdy enough to hold their treat bags.
- Spray each foil piece with cooking spray before tucking it into an arm so it slides right out after baking.
- Keep a damp paper towel in a small bowl and rest your icing tip in it between uses so it doesn’t dry out.
- Stop squeezing before you lift the icing tip so your lines end neatly.
How to Make Halloween Gingerbread Cookies
1Roll and Cut
Roll the chilled dough on a floured surface and cut out gingerbread men. Move them to greased baking sheets with a spatula.
2Make the Foil Props
Tear aluminum foil into strips and roll each one into a piece about the length of a toothpick and three times as thick. Curve the ends up and spray with cooking spray.
3Wrap the Arms
Lay a foil piece in the bend of one arm, roll the arm gently around it and press to seal.
4Bake
Bake large cookies at 375°F for about 10 minutes, or smaller ones at 350°F for 8 to 10 minutes. Twist the foil out as soon as they come out of the oven.
5Pipe the Eyes
Beat the royal icing ingredients for 5 to 7 minutes until stiff peaks form. Pipe two white dots on each cookie for eyes.
6Add Faces and Costumes
Tint the rest of the icing black and orange. Draw glasses, smiles, buttons and squiggly costume details on each cookie.
7Make the Treat Bags
Trim fruit roll-ups into squares, set a few Smarties on one side, fold it over and pinch the sides closed, leaving the top open.
8Hang the Bags
Twist two trimmed fruit roll-up scraps together for a handle and push the ends through the arm hole with a toothpick. Attach the bag to the handle with a dot of icing.
Sharing Your Trick-or-Treaters
Tuck each cookie into a small cellophane party bag for classmates, teachers and neighbors. Two boxes of mix made just under two dozen of my big ones, and smaller cutters will give you more. Set them out at a Halloween party with big chewy Halloween candy cookies, ghost meringue cookies and frozen yogurt Halloween bark, or find more ideas in our list of easy Halloween treats and desserts.
Halloween Gingerbread Cookies FAQs
Can I make these ahead?
Yes. Bake the cookies a day or two ahead and store them airtight, then decorate when you have time. Let the royal icing dry completely before stacking or bagging.
Can I use egg whites instead of meringue powder?
You can, but meringue powder is easier to work with and you don’t have to worry about raw eggs.
Where do I find meringue powder?
Look on the cake decorating aisle at Walmart, Michaels or Hobby Lobby.
Halloween Gingerbread Cookies Dressed as Trick-or-Treaters
Ingredients
Homemade Gingerbread Recipe
(Adapted from the back of a jar of Grandma’s Molasses – a brand name)
- 1 stick margarine softened
- 1/2 cup sugar
- 1/2 cup Molasses
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
Royal Icing
- 3 Tablespoons meringue powder
- 4 cups 1 lb confectioner’s sugar
- 6-8 Tablespoons warm water I use a little more to make it easier on my hands
Instructions
- Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and add to wet mixture. Mix well.
- Chill in freezer 1 hour or in refrigerator 2 hours.
- Heat oven to 350ºF. Roll out half of the dough 1/4-in. thick on lightly floured surface (I use waxed paper on top of the counter top for easy cleanup).
- Cut with cookie cutter, place on greased baking sheets. If decorating with raisins, add them at this time. Bake 8-10 minutes. Cool. Decorate with royal icing as desired.
*Larger men like mine need to be baked at 375 for 10 minutes.
To make icing
- Beat all icing ingredients together with electric mixer on high speed seven to ten minutes, or until stiff peaks form.
Hello Christy,
Your cookies brought a giant smile to my face! They’re adorable, and you’re a cookie genius for thinking them up. I know they’ll bring a smile to the faces of everyone who receives one! You’ve created a genuine memory-making cookie!
Best,
Maralee
I’ve always wanted to make these, but was always afraid I would mess them up in the process. After seeing how easy you make this to do and how darn cute they are, I’m gonna have to give It a try!
I really like how you Incorporated the Trick or Treat bags. Clever Idea! I can just picture them holding little candy canes for Christmas as well.
Thanks so much for the awesome recipe and tutorial Christy! 🙂
Those are precious!! You are so creative! I am looking forward to your Christmas gift post! Have my bags ready to be filled! I recently made your Sugar Free Cappuccino Mix and gave as a gift. Of course I enjoyed a cup first…yum!!!
Bountiful Blessings!!!
Those are sooo cute!
OMGoodness, these are just waaaaaaaaaaay too cute!I’ve toyed with the idea of making gingerbread men for Christmas but was afraid it was too much sugar for a dime. But now that I see how precious these are I am going to have to do it!
Michelle is right…one did make a visit to our house. And though I hated to do it because he was so cute…he was also delicious!
Thanks Christy for a fabulous treat!
These are too darn cute!! but no way do I have the patience to do this.:)