Ginger-Dead Men Halloween Cookies: Spooky Spiced Biscuit Recipe

These playful Ginger-Dead Men Halloween biscuits are incredibly simple to make and look impressively spooky. I made mine from scratch using a ginger biscuit dough, but if you’re short on time you can use ready-made gingerbread men and decorate them the same way.

If you enjoy gory Halloween desserts, try my no-bake chocolate tart filled with “bloody” caramel for a dramatic, easy treat—perfect for surprising guests.

Flat lay view of lots of decorated ginger-dead men Halloween biscuits against a black background.

If you want fuss-free Halloween recipes, this one fits the bill. As a busy mum I avoid complicated baking that eats into the day, yet I love seeing people enjoy my creations. These biscuits are fun to make, taste lovely, and the decorations always get a great reaction. They’re also ideal for getting kids involved so they can add their own gruesome touches.

If you’re new to baking, a basic beginner’s guide can help build confidence before you try recipes like this.

Close up flat lay view of a decorated ginger-dead man Halloween biscuits against a black background.

These biscuits are delicious and a joy to decorate. You can snap limbs, add stitched wounds and splatter “blood” with red icing—there’s lots of scope for creativity. They make a great addition to a Halloween party spread or to gift in little bags for trick-or-treaters.

For more spooky baking ideas, consider trying blood-splatter cookies or ‘bloody surprise’ cupcakes—both are simple to make and deliver maximum impact.

Recipe tips

Bring all ingredients to the same temperature before starting—leave chilled items out for about an hour. This helps the dough come together more smoothly.
Roll the dough to an even thickness so biscuits bake uniformly.
Chill the cut biscuits for at least an hour before baking to prevent spreading and to keep their shape.
Watch the biscuits while they bake; ovens vary and a minute can make the difference between golden and overdone.
Pre-made icing tubes save time and are reliable for decorating if you prefer not to make your own icing.
Allow icing to set fully before stacking or storing to preserve your decorations.

Close up flat lay view of a few decorated ginger-dead men Halloween biscuits against a black background.

Ginger-Dead Men Halloween Biscuits – Step by Step Picture Recipe

(For a printer-friendly version, see the recipe card at the end of this post)

This recipe includes both UK metric and US cup measurements.

Ingredients

Makes approximately 18–20 biscuits.

For the biscuits

125g (1/2 + 1/8 cup) unsalted butter, room temperature
100g (1/2 cup) golden caster sugar
1 egg yolk
1 tbsp cold water
225g (1 + 3/4 cup) plain flour
1 tsp ground ginger
Pinch of salt

For the decoration

Tube of black icing
Tube of red icing

Essential equipment

Electric stand mixer or large bowl with an electric hand whisk
Rolling pin
Gingerbread man cutter (mine was 9cm / 3.5″ tall)
Baking tray

Biscuit instructions

In a stand mixer or large bowl with an electric hand whisk, cream the butter (125g) and sugar (100g) until light and fluffy.

Creamed butter and sugar in an electric stand mixer on a kitchen worktop.

Beat in the egg yolk and water until smooth. Sift in the flour (225g), ground ginger and a pinch of salt, then fold with a spatula until a dough forms.

Creamed butter, sugar, egg yolk and water in an electric stand mixer on a kitchen worktop.

Turn the dough onto a sheet of baking paper, knead gently to bring it together, and shape into a flattened disc. Top with a second sheet of baking paper and roll to 5mm thickness. Cut out gingerbread men and place them on a lined baking tray. Re-roll the trimmings until all the dough is used.

Ginger-dead men Halloween biscuit dough in a metal bowl on a kitchen worktop with a red spatula.

Chill the cut biscuits in the fridge for 1 hour to help them hold their shape. When chilled, preheat the oven to 180°C (fan 170°C / 356°F). Line a tray and arrange the biscuits with space for slight spreading.

Ginger biscuit dough rolled flat between 2 sheets of baking paper with a gingerbread man cutter on top and a rolling pin on the side. All on a kitchen worktop.

Bake for 8–10 minutes until the edges are just turning golden. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Repeat until all biscuits are baked.

Gingerbread men on a lined baking tray on a kitchen worktop.

Decorating instructions

Once cooled, decorate with red and black icing however you like—add faces, stitches, cuts, and fake blood. I broke a few and tore off limbs for extra effect. Let the icing set completely before storing.

Store at room temperature in an airtight container, ideally metal to keep them crunchy, and consume within 5–7 days.

Baked gingerbread men on a lined baking tray on a kitchen worktop.

These biscuits are easy and very effective. Pack them in clear bags with orange and black ribbon for trick-or-treaters or display them on a Halloween buffet—guests will love their creepy charm.

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