Preheat your oven to 350 F / 180 C, line your baking tray with parchment paper, and keep aside.

In a stand mixer (you can also use the hand mixer for this) add in the butter, and brown sugar and beat it at medium speed, scraping down the sides for at least 2-3 min or until the mixture is creamy.

Add in the egg and vanilla extract and beat until everything is incorporated well. Add the flour mixture to the butter mixture in batches and mix till the dough is formed (the dough should pull away from the sides of the bowl).

Flatten the dough to form a disc, wrap it with a cling wrap, and refrigerate for at least an hour. Once chilled, roll out the dough on a lightly floured surface to 1/4 inch thickness and cut out shapes with the gingerbread man cookie cutter.

Re-roll the scraps and repeat. Place the cut-outs on the prepared baking tray and bake for at least 10-12 min in a preheated oven.

Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.

Pour the egg white in a stand mixer fitted with a whip attachment and beat on high till it foams up. (You can also use a hand mixer)

Lower the speed and add the sugar in batches and beat till the mixture becomes thick and starts to hold peaks. Divide the icing into 7 parts.

Leave one part as it is (white) and tint the other six parts with your favorite bright gel food colors (keep white icing more as that is our primary color and will be used more as compared to others).

Put all the icings in different icing bags. Pipe the bones and outline of the skull first with the white icing.

Flood the outlined skull with white icing and use a toothpick to spread the icing so it’s evenly filled. Let the icing set (dry) completely before decorating further.

Decorate the skulls as I’ve done with bright color icing. It doesn’t have to be perfect; you can create your own patterns, just let your creativity flow!

Serve and Enjoy! Happy Halloween!!