Description
Hey there, kitchen adventurer! Halloween is creeping around the corner, and these Ghost Sugar Cookies are the perfect treat for the season. Tender, buttery, and melt-in-your-mouth, these playful little phantoms are easy to make and full of festive charm. Ideal for parties, trick-or-treat bags, or a cozy baking session with your favorite spooky playlist. No fancy skills required—just enthusiasm and a sprinkle of imagination!
Ingredients
For the Cookies:
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1 cup (225g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 large egg, room temperature
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1½ tsp vanilla extract
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2½ cups (315g) all-purpose flour
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½ tsp baking powder
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¼ tsp salt
For Decorating:
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Royal icing or white glaze
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Black decorating gel or mini chocolate chips (for eyes/mouth)
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Ghost-shaped cookie cutter (or paring knife for freehand shapes)
Optional Flavor Twists:
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½ cup cocoa powder for chocolate ghosts
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1 tsp cinnamon + ¼ tsp nutmeg for spiced ghosts
Instructions
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Cream Butter and Sugar:
Beat butter and sugar on medium-high speed for 2–3 minutes until pale and fluffy. Scrape the bowl. Add egg and vanilla; mix until smooth. -
Combine Dry Ingredients:
Whisk together flour, baking powder, and salt. Gradually add to wet mixture on low speed until just combined. Avoid overmixing. -
Chill Dough:
Divide dough in half, flatten into 1-inch thick discs, wrap in plastic, and chill for 30+ minutes. Cold dough helps cookies hold their shape. -
Cut and Bake:
Preheat oven to 350°F (175°C). Roll dough to ¼-inch thick on a lightly floured surface. Cut ghost shapes and place 1 inch apart on lined baking sheets. Bake 8–10 minutes until edges are just firm. Cool 5 minutes on sheets, then transfer to a rack. -
Decorate:
Once fully cooled, flood with white icing. Let set 10 minutes. Add eyes and mouths with gel or chocolate chips. Use a toothpick for precision.
Notes
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Cold Dough: Prevents spreading—if cookies spread too much, chill dough longer.
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Overmixing: Leads to tough cookies; mix only until combined.
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Icing Consistency: For royal icing, aim for “10-second consistency”: drizzle a bit, and it should disappear in 10 seconds. Adjust with water or powdered sugar as needed.
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Storage: Freeze baked cookies undecorated for up to 1 month, or freeze dough discs for 3 months.
- Prep Time: 20 min
- Cook Time: 30 mins
Nutrition
- Calories: 130 cal Per cookie
- Fat: 6g
- Carbohydrates: 18g
- Protein: 1g