Gingerbread Ghosts

These spicy gingerbread cookies can become scary ghosts with some white icing and shredded coconut and raisins for eyes.


1/3 cup shortening
1 1/2 cup molasses
1 cup firmly packed brown sugar
2/3 cup water
7 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon allspice


white icing
shredded coconut


2 bowls
rolling pin

Preheat oven to 350F degrees. In a bowl, mix together shortening, molasses, and brown sugar. Try to stir out the lumps. Add water and stir. Set aside.

In a separate large bowl, mix together remaining dry ingredients. Add wet ingredients to dry ingredients and mix them all together with your hands (put a little flour on your hands first).

Once the dough is all mixed together, cover with a towel and refrigerate for one hour.

Next dust a little flour on the counter or on a pastry board and on your rolling pin. Roll out the dough so it's about 1/2 inch thick.

Cut out ghost shapes. Place on a greased cookie sheet and bake for 12-15 minutes. Remove from oven and cool.

Decorate with white icing and sprinkle coconut on top. Place two raisins for eyes.

Share this page: