These Ghost Cookies are such a fun treat to serve up on Halloween. They are so easy to make and will look so cute on any Halloween buffet table.
Ghost Cookies
I’ll be honest, I totally prefer the gross and creepy things for Halloween but sometimes you just need to whip up a classic batch of Ghost Cookies and call it a day.
I promise you, these Ghost Sugar Cookies are as tasty as they are cute. The best part is, the kids will love to help make them!
Pair these with our Ghost Nutter Butter Cookies and you’ll have some hauntingly adorable treats for Halloween.
What You Need to Make Ghost Cookies
For The Cookies:
- 2 Sticks of Butter – softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla
- 1 Egg
- 3 cups of Flour
- 1 Tablespoon of Baking Powder
- Black Food Coloring Gel
For The Frosting:
- 1 stick of Butter – softened
- 8 ounces of Cream Cheese – softened
- 1 32 ounce bag of Powdered Sugar
- 1 small bag of small size candy eyes – to decorate
- Large Round Tip
How to Make Ghost Cookies
In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, Egg, and blend until light and fluffy.
Add 6 or 7 drops of Black Food Coloring gel, and blend until the dough is a dark charcoal color.
In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added.
Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little.
Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look.
When the cookies are done, remove from the oven to a wire rack to cool completely. While cookies are cooling, make the Frosting.
In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and mix until light and fluffy. Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy.
Using Plastic wrap (Glad wrap) tear off a piece about 12 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large round Tip. Pipe the Frosting onto the cookies, slowly moving the pastry bag up, and making the frosting levels a little smaller as you come up, like you’d see ice cream in a cone, then bringing the frosting to a point at the top. About 2 inches high on each cookie.
When all the cookies have been frosted, place the candy eyes on the cookies.
Allow the Frosting to set or firm up a bit, about 30 minutes.
Serve, and Enjoy!
Helpful Tip: Make sure the Butter and Cream Cheese, for the cookies, and for the Frosting, is softened to room temperature for best results.
Ghost Cookies
Ingredients
For The Cookies:
- 2 Sticks of Butter – softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla
- 1 Egg
- 3 cups of Flour
- 1 Tablespoon of Baking Powder
- Black Food Coloring Gel
For The Frosting:
- 1 stick of Butter – softened
- 8 ounces of Cream Cheese – softened
- 1 32 ounce bag of Powdered Sugar
- 1 small bag of small size candy eyes – to decorate
Instructions
- In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, Egg, and blend until light and fluffy.
- Add 6 or 7 drops of Black Food Coloring gel, and blend until the dough is a dark charcoal color.
- In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added.
- Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
- Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
- Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little.
- Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look.
- When the cookies are done, remove from the oven to a wire rack to cool completely. While cookies are cooling, make the Frosting.
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and mix until light and fluffy. Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy.
- Using Plastic wrap (Glad wrap) tear off a piece about 12 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
- Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large round Tip. Pipe the Frosting onto the cookies, slowly moving the pastry bag up, and making the frosting levels a little smaller as you come up, like you’d see ice cream in a cone, then bringing the frosting to a point at the top. About 2 inches high on each cookie.
- When all the cookies have been frosted, place the candy eyes on the cookies.
- Allow the Frosting to set or firm up a bit, about 30 minutes.
- Serve, and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.