Best 2 Halloween Ghost Cookies Recipes

Calling all ghouls and boys – Halloween is around the corner and it's time to get spooky in the kitchen! Our Halloween Ghost Cookies are the perfect treat to haunt your dessert table. Sink your teeth into a batch of these soft and chewy sugar cookies cut into adorable ghost shapes and decorated with eerie white icing. But that's not all, folks! We've got a graveyard of other frighteningly delicious Halloween recipes to satisfy your sweet tooth.

Whip up our wickedly delightful Witch's Finger Cookies, complete with eerie almond "nails." Or perhaps you're craving something a little more boo-tiful? Our Pumpkin Patch Cupcakes are sure to cast a spell with their fluffy orange sponge and rich cream cheese frosting. Feeling devilishly decadent? Our Graveyard Parfait is a layered masterpiece of chocolate pudding, crushed Oreos, and gummy worms that will send shivers down your spine. And don't forget to cackle over our Creepy Crawly Brownies, topped with a web of chocolate ganache and plastic spiders.

Check out the recipes below so you can choose the best recipe for yourself!

HALLOWEEN GHOST COOKIES

Halloween Ghost Cookies image

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

Ingredients

1 cup butter
1 ½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup confectioners' sugar
2 teaspoons milk, plus more if needed
2 teaspoons light corn syrup, or more as needed
¼ teaspoon vanilla extract
1 (12 ounce) package miniature semisweet chocolate chips

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

HALLOWEEN GHOST COOKIE STACKS

Halloween Ghost Cookie Stacks image

Stacked sugar cookies get a spooky makeover with this fun decorating idea using cream cheese frosting, fondant, and black edible marker.

Provided by Deborah Harroun

Categories Dessert

Time 45m

Yield 14

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 box (24 oz) rolled fondant
Black edible marker

Steps:

Heat oven to 375°F. In 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. On ungreased cookie sheets, place balls about 2 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; 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 rerolling 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.

Nutrition Facts : ServingSize 1 Serving

Tips:

To make the ghost cookies more festive, use Halloween-themed cookie cutters, such as bats, pumpkins, or spiders.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off.
Be sure to chill the dough before baking, as this will help the cookies hold their shape.
For a more gooey center, bake the cookies for a minute or two less.
Let the cookies cool completely before decorating them, as this will help the icing set properly.

Conclusion:

These Halloween ghost cookies are a fun and easy treat to make for Halloween. They are perfect for parties, bake sales, or just a fun afternoon snack. With their simple ingredients and easy-to-follow instructions, these cookies are sure to be a hit with kids and adults alike. So grab your ingredients and get baking!