Spooky Ghost Cookies
Delightful treats that capture the spirit of Halloween with soft, buttery goodness and glossy icing, perfect for family fun and festive gatherings.
Ingredients
Cookie Ingredients
- 3 cups all-purpose flour, plus more for surface This provides the perfect base.
- 1 tsp baking powder For the delightful rise.
- 1/2 tsp kosher salt Enhances all those sweet flavors.
- 1 cup (2 sticks) unsalted butter, softened Key for that melt-in-your-mouth texture.
- 1 cup granulated sugar For just the right sweetness.
- 1 large egg Binds it all together.
- 1 Tbsp milk For added creaminess.
- 1 tsp pure vanilla extract The aromatic secret to flavor.
Icing Ingredients
- 3 cups powdered sugar For a fluffy, sweet icing.
- 1/4 cup light corn syrup Gives icing that shiny finish.
- 1/4 cup milk, plus more for thinning Achieve the perfect consistency.
- 1/4 tsp almond (or vanilla) extract For a delightful twist.
- as needed drops black food coloring To create those spooky ghost faces!
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, and kosher salt until well combined.
- In another large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Crack in the egg, add the milk and vanilla extract, then mix until thoroughly combined.
- Gradually add the flour mixture into the wet ingredients until just combined. Be careful not to overmix!
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Lightly flour a clean surface and roll out the chilled dough until it’s about 1/8 inch thick.
- Using a ghost cookie cutter, cut out ghost shapes and transfer them to the prepared baking sheets.
- Freeze the cookies for about 10 minutes before baking to help retain their shape.
- Bake the cookies for 8 to 10 minutes, until edges are just lightly golden.
- Transfer to a wire cooling rack and allow to cool completely.
- Make the icing by combining powdered sugar, corn syrup, milk, and almond (or vanilla) extract in a medium bowl.
- Dye about a quarter of the icing with black food coloring for spooky eyes and mouths.
- Pipe the edges of cookies with the white icing, then fill in centers with the remaining icing and thin if necessary.
- Allow the icing to set for about 15 minutes before adding expressive faces with the black icing.
Notes
Store leftovers in an airtight container for up to a week. Freeze individually for longer storage, reheating in the microwave if desired.