Who says you can only have gingerbread cookies at Christmas time? These spooky mummy gingerbread cookies give the holiday favorite, a fun Halloween twist!
Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses, and egg on medium speed, or mix with spoon. Stir in remaining ingredients.
Roll dough out about 1/4-1/2" thick onto parchment paper (it will be sticky!) Cut out gingerbread men and gently lift onto parchment lined cookie sheets. Bake 11-13 minutes or until edges are slightly crisp and browned. Do not over bake. Let cool, then ice.
To Make The Cream Cheese Icing
Cream all ingredients together except powdered sugar and milk. Gradually add powdered sugar one cup at a time. Icing should be thick. If it seems to dry, you may add a little milk, but for piping, you want the thick icing. Fill an icing bag (or ziploc baggie with small corner cut off) and pipe lined on your cookies. I used small black sprinkles on dollops of icing for the eyes. You could always use candy eyeballs.
Serve them by themselves, or with a glass of milk & enjoy!