Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (170g) molasses (not blackstrap)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 4 tablespoons meringue powder
  • 5-7 tablespoons warm water
  • Gel food coloring (red, green, black, brown)

Instructions:

  1. Whisk together flour, baking soda, spices, and salt. Cream butter and brown sugar. Beat in molasses, egg, and vanilla. Gradually add dry ingredients until combined.
  2. Flatten dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Preheat oven to 350°F (175°C). Roll out dough to 1/4-inch thickness. Cut out zombie shapes. Transfer to baking sheets lined with parchment paper.
  4. Bake for 12-15 minutes, or until edges are lightly golden brown.
  5. Let cookies cool on baking sheets, then transfer to a wire rack to cool completely.
  6. Combine powdered sugar and meringue powder. Gradually add warm water, mixing until smooth. Divide icing and tint with gel food coloring.
  7. Fill piping bags with icing. Pipe bandages and wounds onto the cooled cookies. Let icing dry completely.