Halloween is just around the corner! Here's how I decorate honey gingerbread cookies with royal icing and chocolate - spiderwebs, pumpkins and spooky-cute faces. Get the kids involved and head to the kitchen!
Halloween Honey Gingerbread Cookies
Honey-ginger cookies decorated with royal icing and chocolate: spiderwebs, pumpkins and spooky-cute faces for Halloween.
Ingredients
Method
- Sketch your shapes (pumpkins, ghosts, bats) on cardboard and cut out templates.
- Make the honey-ginger dough, roll it out, cut shapes around the templates and bake at 180 °C (355 °F) for 8-10 minutes.
- Make the royal icing: beat the egg white with icing sugar and a drop of lemon juice. Tint and fill piping bags.
- Pipe outlines with thick icing. Let them set, then flood the centers with runnier icing.
- Let the cookies dry at least 4-6 hours, ideally overnight.
- Melt the chocolate and pipe webs and faces onto the set icing. Done - happy Halloween!
Notes
Gingerbread keeps 2-3 weeks in a tin, so you can bake well ahead.
Decorating tips
- Templates: sketch your shapes on cardboard and cut them out - cutting dough around templates is much easier than freehand.
- Two icings: thick for outlines, runnier for flooding. Outline first, let it set, then flood the middle.
- Drying: flooded icing needs at least 4-6 hours, ideally overnight. Don't rush or the chocolate details will smear.
- Chocolate: pipe webs and faces with melted chocolate from a paper cone onto fully set icing.
FAQ
How far ahead can I bake the cookies?
Honey gingerbread keeps 2-3 weeks in a tin - bake ahead and decorate a day or two before the party.
What can replace food coloring?
Turmeric or carrot juice for orange, cocoa for dark tones. The colors are softer but plenty atmospheric for Halloween.
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