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Ghost Cookies – Soft and Spooky

Ghost Cookies – Soft and Spooky

Soft, buttery Halloween ghost cookies decorated with sweet white icing and cute chocolate eyes. These easy spooky cookies are perfect for Halloween parties, dessert tables, bake sales, and festive treats.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 24 Cookies

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 2-3 tbsp milk
  • ½ cup mini chocolate chips
  • 1 teaspoon water optional for adjusting icing consistency

Instructions
 

  • Make the Cookie Dough: Beat the softened butter and granulated sugar until light and creamy. Add the egg and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  • Chill the Dough: Shape the dough into a disk, wrap it tightly, and refrigerate for about 30 minutes, or until firm enough to roll easily.
  • Roll and Cut: Lightly flour your work surface and roll the chilled dough evenly. Use a ghost-shaped cookie cutter to cut the cookies, then transfer them to parchment-lined baking sheets.
  • Bake: Bake in a preheated oven until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft.
  • Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack. Cool completely before decorating.
  • Prepare the Icing: Whisk the powdered sugar with milk until smooth and thick but spreadable. Add milk gradually so the icing doesn't become too runny.
  • Decorate: Spread or pipe the white icing over each cooled ghost cookie. Add two mini chocolate chips for the eyes while the icing is still wet.
  • Set and Serve: Allow the icing to set completely before serving or storing the cookies in an airtight container.

Notes

 
  • Chill the dough before cutting to help the ghost shapes hold their form.
  • Don't overbake the cookies; remove them when the edges are just lightly golden.
  • Let cookies cool completely before decorating.
  • Keep the icing thick enough to stay on the surface of the cookies.
  • Mini chocolate chips can be replaced with candy eyes.
  • Store decorated cookies in an airtight container with parchment paper between layers.
  • For best texture, allow refrigerated cookies to come to room temperature before serving.
 
 
  • Calories: Approximately 180 kcal
  • Carbohydrates: 26 g
  • Protein: 2 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 25 mg
  • Sodium: 55 mg
  • Potassium: 25 mg
  • Fiber: 0.5 g
  • Sugar: 15 g
  • Calcium: 15 mg
  • Iron: 1 mg
Nutrition values are estimates and can vary depending on the ingredients and brands used.