Why Make This Recipe
Spooky Ghost Cookies are perfect for Halloween or any festive gathering where you want to add a fun and spooky touch. They are easy to make and will delight kids and adults alike. The cute ghost shapes and delicious taste make them a hit at any party. Plus, they are a great way to spend time with family or friends in the kitchen, creating sweet memories together.
How to Make Spooky Ghost Cookies
Ingredients
- 3 cups all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 Tbsp. milk
- 1 tsp. pure vanilla extract
- 3 cups powdered sugar
- 1/4 cup light corn syrup
- 1/4 cup milk, plus more for thinning
- 1/4 tsp. almond (or vanilla) extract
- Black food coloring
Directions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, beat the softened butter and granulated sugar together until creamy.
- Add the egg, milk, and vanilla to the butter mixture. Beat until everything is well combined.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 1 hour.
- Preheat your oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- Lightly flour a clean surface and roll out the dough to 1/8 inch thick.
- Use a ghost-shaped cookie cutter to cut out cookies. Reroll scraps and cut out more cookies.
- Transfer the cut-out cookies to the prepared baking sheets and freeze for 10 minutes.
- Bake the cookies until the edges are lightly golden, about 8 to 10 minutes.
- Move the cookies to a wire cooling rack and let them cool completely.
- In a medium bowl, mix the powdered sugar, corn syrup, milk, and almond extract to make the icing.
- Take about 1/4 of the icing and place it in a small bowl. Dye it black with food coloring.
- Place about half of the white icing into a piping bag fitted with a small round tip. Pipe the edges around the cookies.
- Thin the remaining white icing by adding 1 teaspoon of milk at a time until it runs easily but isn’t too watery.
- Fill another piping bag with the thinned icing and fill in the centers of the cookies.
- Use a toothpick to pop any air bubbles and spread the icing to fill gaps.
- Let the cookies dry until the icing is set, about 15 minutes.
- Use the black icing in a piping bag to pipe eyes and mouths onto the ghost cookies.
How to Serve Spooky Ghost Cookies
Serve your Spooky Ghost Cookies on a festive platter or in a jar for a cute presentation. These cookies are great on their own or can be paired with a glass of milk for a classic treat. They’re also fun to decorate together as a group activity.
How to Store Spooky Ghost Cookies
Store the Spooky Ghost Cookies in an airtight container at room temperature. They will stay fresh for up to one week. If you want to keep them longer, you can freeze them. Make sure to layer the cookies with parchment paper to prevent sticking.
Tips to Make Spooky Ghost Cookies
- Make sure the butter is softened but not melted for the best texture.
- Use a cooling rack to help the cookies cool evenly and avoid becoming soggy.
- Feel free to adjust the amount of black food coloring to get your desired shade.
Variation
You can change the shapes of these cookies to add other Halloween themes, like pumpkins or bats, using different cookie cutters. You can also try different icing flavors or colors for a unique twist!
FAQs
1. Can I use margarine instead of butter?
Yes, margarine can be used instead of butter, but the texture and flavor might be a bit different.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to a month.
3. What if I don’t have food coloring?
If you don’t have black food coloring, you can leave the icing white or use cocoa powder to create a chocolate-colored icing.
