- Prep Time: 2h
- Cook Time: 8m
- Total Time: 2h 8m
- Yield: about 36 cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon instant espresso powder (optional)
- 2 ¾ cups flour
- ½ cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup powdered sugar
- 1 teaspoon salt
- 2 tablespoons milk
Prep time includes the 1-2 hours that the dough needs to chill
- Cream the butter and sugars in a large bowl. Beat in the egg, vanilla, and instant espresso powder.
- In another large bowl, whisk together the flour, cocoa, baking powder, and salt.
- Add the dry ingredients to the wet and beat until dough forms; it will take a few minutes. Form the dough into two balls or logs, wrap tightly with plastic wrap, and refrigerate for 1-2 hours.
- Pre-heat the oven to 375°F. Grease a baking sheet or line with parchment paper.
- Roll the dough out to ⅛″ and cut out using a “boy” gingerbread cookie cutter. Line them up on the prepared baking sheet and bake for 7-8 minutes (7 for a softer cookie, 8 for one that\'s more crisp). Let them cool for a minute or two on the cookie sheet before moving to a wire rack to cool completely.
- When the cookies have cooled, whisk together the powdered sugar and milk. Scrape the frosting into a quart-sized Ziploc bag, seal it, and cut a tiny corner off. Use this to pipe the skeleton pattern onto your cookies. I always start with the head. Let the frosting set completely before storing.