Boo! Happy Halloween! I’m not one who usually falls for kitschy holiday things, but walking through town last year, this cookie stamp caught the child’s eye. Now, it seems to be a welcome tradition. Making gingerdead men is not only a hilarious pun (that pretty much cracks us up every time we say it) but is also a delicious fall treat to gift and munch. We used fresh, local ginger from Tani Creek, and so this cookie has a little zing that becomes addicting.
Tips for Making Gingerdead Men
- Use your favorite chocolate sugar cookie recipe or go with our favorite. We love the chocolate ginger combination of this recipe. The dough is easy to work with (if you keep it chilled) and really holds its shape. Definitely don’t skip the fresh ginger.
- Roll your chilled dough out thinly. To make stamping easier, flour the dough and the stamp side of the cutter.
- Stamp first, using a small cutting board to help you press down evenly. Next, cut it out and transfer the deadman, still in the cutter, to a parchment lined sheet with a large spatula. Tap it out of the cutter directly onto the sheet.
- Use a thicker royal icing recipe. We whisked together: 1 1/2 c. confectioners’ sugar, 3 tsp. meringue powder, 1/2 tsp. vanilla, 2 tbls. water.