Make our spooky Halloween gingerbread cookies, then check out our Halloween cookies, Halloween cupcakes, Halloween cake, toffee apples and other Halloween baking ideas.

Looking for more gingerbread inspiration? Try our simple gingerbread men, classic gingerbread and gluten-free gingerbread recipes.


  • 300g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • 125g butter
  • 100g soft dark brown or dark muscovado sugar
  • 2 tbsp golden syrup
  • 2 tbsp black treacle
  • 100g royal icing
  • to decorate black edible food colour pen or black writing icing, (optional)


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Mix the flour, bicarb, ground ginger and ground cinnamon in a bowl.

  • STEP 2

    Put the butter, sugar, syrup and treacle in a pan and heat gently until melted. Pour into the flour mix and combine to a dough (if it feels too stiff, add a drop of water to help bring it together).

  • STEP 3

    Roll out the dough on a lightly floured worksurface to about ½cm thick. Cut into biscuits using a gingerbread man cutter, then gather up the off cuts, reroll and keep cutting until you have used up all the dough.

  • STEP 4

    Lay onto two baking-paper-lined baking sheets and cook for 12-14 minutes until dark golden brown. Cool completely.

  • STEP 5

    To decorate, put the royal icing in a bowl and mix in enough water (about 1-2 tbsp) until the texture resembles toothpaste.

  • STEP 6

    Use a piping bag with a very thin nozzle to pipe skeleton outlines on the biscuits. Leave to set, then add faces with an edible food colour pen or writing icing, if you like.

  • STEP 7

    These will keep for 3-4 days in an airtight container. If transporting to a party, put sheets of baking paper between the biscuit layers to keep the icing from being damaged.

Check out these other spooky halloween treats for kids and adults...

Spooky Halloween mummy cake

mummy cake

Ghostly Halloween cupcakes

ghost cakes


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating