Best 5 Halloween Ghost Cookies Recipes
Are you looking for a spooky and delightful treat to celebrate Halloween? Look no further than these adorable and easy-to-make Halloween Ghost Cookies! These soft and chewy sugar cookies are decorated with white chocolate chips to resemble friendly little ghosts. With a few simple steps, you can create a batch of these festive cookies that are perfect for Halloween parties, trick-or-treating, or simply enjoying at home with your loved ones. Gather your ingredients and let's get started on making these ghostly delights!
Let's cook with our recipes!
FRIGHTFULLY EASY GHOST COOKIES
Create our ghost-frosted sugar cookies with just three ingredients, and serve up a festive, no-fuss dessert. Our low-effort Halloween cookie recipe requires almost no prep and takes just 20 minutes to pull together. It's the perfect treat to make with your kiddos! Make these Halloween ghost cookies as a family and discover a new go-to.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 32
Number Of Ingredients 3
Steps:
- In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
- Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g
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
QUICK GHOST COOKIES
Spruce up store-bought cookies for the holiday. These are a real hit with "goblins" of all ages. -Denise Smith, Lusk, Wyoming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper. , Brush ends with a pastry brush dipped in coating where fingers touched cookies. Let stand until set. If desired, use melted chocolate chips to pipe faces onto cookies. Insert pop sticks into cookies. Store in an airtight container.
Nutrition Facts :
HALLOWEEN GHOST COOKIE STACKS
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
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
SIMPLY "SPOOKY" GHOST COOKIES
Using an easy-stir cookie mix makes these treats anything but scary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
- On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 16 g, TransFat 1/2 g
Tips:
- Make sure your butter and cream cheese are at room temperature before you start baking. This will help the ingredients mix together smoothly.
- Use a cookie scoop to drop the dough onto the baking sheet. This will help ensure that the cookies are all the same size and shape.
- Bake the cookies for 10-12 minutes, or until the edges are just starting to brown. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before decorating them. This will help prevent the icing from melting.
- For a fun and easy way to decorate the cookies, use a white candy melt to create a ghost face. You can also use a black candy melt to create a spider web design.
Conclusion:
These Halloween Ghost Cookies are a fun and easy way to get into the Halloween spirit. They're perfect for parties, potlucks, or just a spooky snack. With a few simple ingredients, you can create these adorable cookies that are sure to be a hit with everyone who tries them.
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