Best 2 Halloween Ghost Cookie Stacks Recipes
In the realm of Halloween festivities, there exists a delectable treat that sends shivers of delight down the spines of sweet enthusiasts – the Halloween Ghost Cookie Stacks. These ethereal confections, as delicate as whispers in the wind, are sure to haunt your taste buds with their haunting charm.
Crafted with a combination of classic and contemporary baking techniques, these ghost cookie stacks incorporate three spine-chilling variations, each possessing its own unique blend of flavors and textures. From the classic sugar cookie base, adorned with a ghostly white chocolate coating, to the devilishly delicious chocolate cookie foundation topped with a creamy marshmallow filling, and the wickedly delightful gluten-free cookie adorned with an orange-infused cream cheese frosting, these treats cater to every palate's desire.
Embark on a culinary adventure as you whip up these ghostly delights, following our step-by-step instructions and detailed ingredient lists. Whether you're a seasoned baker or just starting your culinary journey, we've got you covered. So, gather your ingredients, prepare your baking tools, and let your imagination run wild as you create these edible works of art that are sure to leave a lasting impression on all who taste them!
HALLOWEEN GHOST COOKIE STACKS RECIPE - (4.5/5)
Provided by á-10360
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. Place balls on an ungreased cookie sheet, about two inches apart. Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks. Cool completely. Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie and then top with 4 more cookies, piping frosting in between each. On lightly greased work surface, knead fondant about 2 minutes to soften. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and re-rolling scraps, if needed. Pipe more frosting on top of each cookie stack. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.
HALLOWEEN GHOST COOKIES
All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.
Provided by barbara
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 3h6m
Yield 90
Number Of Ingredients 13
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
- Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
- Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.6 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 36.4 mg, Sugar 5.4 g
Tips:
- Use a chilled cookie dough: This will help prevent the cookies from spreading too much in the oven.
- Roll the cookie dough out to a thin sheet: This will help the cookies cook evenly.
- Use a round cookie cutter to cut out the cookies: This will help them stack neatly.
- Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
- Let the cookies cool completely before assembling the stacks: This will help prevent them from falling apart.
- Use a variety of frosting flavors and decorations: This will make your ghost cookie stacks more festive and fun.
Conclusion:
Halloween ghost cookie stacks are a fun and easy treat to make for any Halloween party. They are also a great way to use up leftover cookie dough. With a few simple ingredients and a little bit of creativity, you can make a delicious and festive treat that will be enjoyed by people of all ages.
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