Easy Halloween Ghost Cookies (Cute & Simple)

Oh, fall is truly in the air, isn’t it? The leaves are turning vibrant shades of red and gold, there’s a crisp coolness in the breeze, and before you know it, little ghouls and goblins will be knocking at your door! Halloween has always been one of my absolute favorite holidays. It’s not just about the costumes and the candy (though I certainly love those!), but about those cozy, slightly spooky vibes that fill the air, bringing everyone together for a bit of playful fright.

And what better way to embrace that delightful spirit than with some utterly adorable, super simple homemade treats? Today, I’m sharing a recipe that brings back so many sweet memories of baking with my family: our incredibly easy Halloween Ghost Cookies! Seriously, if you’re looking for a fun project to do with the kids, a quick treat for a Halloween party, or just something to satisfy that sweet tooth, these ghost cookies are your new best friend. They’re quick, they’re cute, and they disappear faster than a ghost in a haunted house!

Why You’ll Love Halloween Ghost Cookies

• Fast: Whip up a batch of these ghostly delights in no time, perfect for last-minute party prep or a spontaneous baking session.
• Easy: No fancy baking skills or complicated techniques required! If you can mix and cut cookies, you can make these.
• Giftable: Package them up in cute bags with festive ribbons, and you’ve got the perfect homemade gift for friends, neighbors, or teachers.
• Crowd-pleasing: Who can resist a sweet little ghost cookie? They’re a hit with kids and adults alike!

Ingredients

Gathering your ingredients for these spooky treats is a breeze! Most of these you probably already have in your pantry.

• 1 cup (2 sticks) butter, softened: Make sure it’s nice and soft, but not melted, for that perfect creamy texture.
• 1 ½ cups confectioners’ sugar (for the dough): This gives our cookies their signature tender crumb.
• 1 egg: A binder that holds everything together.
• 1 teaspoon vanilla extract (for the dough): Essential for that warm, classic cookie flavor.
• 2 ½ cups all-purpose flour: The backbone of our cookie dough.
• 1 teaspoon baking soda: Helps the cookies rise just a touch.
• 1 teaspoon cream of tartar: This magic ingredient gives our cookies a soft, chewy texture and a slight tang.
• ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.

For the Icing:

• 1 cup confectioners’ sugar: The base for our smooth, white ghost icing.
• 2 teaspoons milk, plus more if needed: Helps thin the icing to the right consistency.
• 2 teaspoons light corn syrup, or more as needed: This is key for that beautiful glossy finish and helps the icing set smoothly.
• ¼ teaspoon vanilla extract: A little extra flavor for our sweet glaze.
• 1 (12 ounce) package miniature semisweet chocolate chips: Our adorable ghost eyes!

How to Make Halloween Ghost Cookies

Let’s get baking! This process is so straightforward, you’ll be making these ghostly delights year after year.

1. Cream the butter: In a large bowl, grab your electric mixer and beat the softened butter until it’s wonderfully creamy. This usually takes just a minute or two.
2. Sweeten it up: Gradually add the 1 ½ cups of confectioners’ sugar to the butter, beating until the mixture becomes light and fluffy. It’s truly satisfying to watch it transform!
3. Add the wet ingredients: Beat in the egg and 1 teaspoon of vanilla extract until everything is well combined and smooth.
4. Whisk the dry ingredients: In a separate, medium-sized bowl, whisk together the flour, baking soda, cream of tartar, and salt. Make sure it’s all evenly distributed.
5. Combine: Slowly add the flour mixture to your creamed butter mixture, mixing on low speed until just combined. Don’t overmix; we want tender cookies!
6. Chill out: Wrap the cookie dough tightly in plastic wrap and pop it into the refrigerator for at least 1 hour. This chilling step is super important for preventing your cookies from spreading too much in the oven. Trust me on this one – cold dough is happy dough! If you’re looking for more fun ways to use versatile cookie dough, you might enjoy making some apricot sugar cookie hand pies!
7. Preheat your oven: Once your dough has chilled, preheat your oven to 400°F (200°C).
8. Roll it out: Lightly dust your work surface with a little flour. Unwrap your chilled dough and roll it out into a thin circle, about ⅛ to ¼ inch thick.
9. Cut out your ghosts: Now for the fun part! Use a tulip-shaped cookie cutter to cut out your ghost shapes. If your tulip cutter has a stem, simply use a small knife to gently cut it off, creating a perfect stemless tulip shape that looks just like a classic sheet ghost! For another spooky cookie idea that’s perfect for Halloween, check out these adorable spooky peanut butter spider cookies.
10. Arrange and bake: Carefully arrange your cut-out cookies on ungreased baking sheets, leaving a little space between each one. Bake in the preheated oven for 6 to 8 minutes, or until the edges are lightly golden. Keep an eye on them, as ovens can vary!
11. Cool completely: Once baked, carefully remove the cookies from the baking sheets and transfer them to wire racks to cool completely. This usually takes about 15 minutes. It’s crucial they are fully cooled before icing!
12. Mix the icing: While your cookies are cooling, get ready for the ghostly transformation! In a small bowl, stir together 1 cup of confectioners’ sugar and 2 teaspoons of milk until smooth.
13. Add gloss and flavor: Beat in the 2 teaspoons of light corn syrup and ¼ teaspoon of vanilla extract until your icing is smooth and beautifully glossy. If it seems too thick to pipe, add a tiny bit more corn syrup, a quarter teaspoon at a time, until you reach the right consistency. We’re aiming for something that flows but isn’t watery.
14. Pipe the border: Spoon your gorgeous white icing into a piping bag fitted with a small, plain tip. Carefully pipe a border around the edge of each cooled cookie. This creates a little dam for your flood icing.
15. Fill ‘er up!: Now, fill in the middle of each cookie completely with icing, using a small spoon or toothpick to gently spread it to the edges if needed. This technique creates a beautifully smooth surface for your ghosts. Want to try another fun cookie project with a different kind of decoration? You might love making these festive Halloween sprinkle cookies!
16. Add the eyes: While the icing is still wet, gently press two miniature chocolate chips into the icing for the ghost’s eyes. This is where their personalities really come to life!
17. Let them set: Let your adorable ghost cookies stand undisturbed until the icing is completely dry and firm, which usually takes about 1 hour. This prevents smudging and keeps them looking picture-perfect.

Substitutions & Additions

These ghost cookies are wonderfully versatile! Here are a few ideas to customize them:

• Cookie Cutters: No tulip cutter? No problem! A simple round cutter can work too – just give your ghosts some wavy edges with a knife before baking. Or use any other Halloween-themed cutter you have on hand, like bats or pumpkins!
• Extracts: Swap vanilla extract for almond extract in the dough and/or icing for a slightly different flavor profile. Peppermint extract could be fun for a wintry ghost treat!
• Food Coloring: Feeling adventurous? Add a tiny drop of food coloring to a portion of your icing to create multi-colored ghosts, or even a pale green for a ghoul-ish look!
• Candy Eyes: Instead of chocolate chips, you can use store-bought candy eyes for an even quicker and more cartoonish look.
• Sprinkles: Before the icing sets, sprinkle some festive Halloween sprinkles (orange, black, purple) around the base of your ghosts for extra sparkle and fun!
• Chocolate Drizzle: Once the white icing is dry, you could drizzle a little melted dark or milk chocolate over some of the ghosts to give them a slightly different texture and flavor.

Tips for Success

Even though these cookies are super easy, a few little tricks can make them absolutely perfect!

• Don’t Skip the Chill: Seriously, I can’t stress this enough! Chilling the dough for at least an hour (or even overnight) is crucial. It keeps your cookies from spreading too much and losing their cute ghost shape in the oven.
• Measure Flour Correctly: For best results, spoon your flour into your measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this can pack too much flour and result in dry cookies.
• Don’t Overbake: Ghost cookies are best when they’re soft and chewy, not crispy. They should be just lightly golden around the edges. Keep a close eye on them, especially during their first bake!
• Icing Consistency is Key: For piping borders, you want icing that holds its shape. For filling, it should be a little thinner so it flows smoothly. Adjust with tiny drops of milk or corn syrup until you get it just right. If it’s too thick, it’ll be hard to spread; too thin, and it’ll run right off the cookie!
• Let Them Dry: Be patient and let your iced cookies dry completely before stacking or storing them. This prevents smudges and ensures the ghost eyes stay perfectly in place.

How to Store Halloween Ghost Cookies

Once your adorable ghosts are all set and dry, you’ll want to store them properly to keep them fresh and delicious.

• Room Temperature: Store your Halloween Ghost Cookies in an airtight container at room temperature for up to 3-5 days. A cookie jar on the counter is perfect!
• Layer with Parchment: If you’re stacking them, place a piece of parchment paper between layers to prevent any sticking or accidental smudging of the icing.
• Freezing Dough: You can prepare the cookie dough ahead of time and freeze it for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Thaw in the refrigerator overnight before rolling and baking.
• Freezing Baked, Un-iced Cookies: Baked, un-iced cookies can also be frozen for up to 1 month. Once completely cooled, store them in an airtight container or freezer bag. Thaw at room temperature before icing.

FAQs

Here are some common questions you might have about making these delightful ghost cookies:

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2-3 days in advance and stored tightly wrapped in the refrigerator. This is perfect for splitting up your baking tasks!

Q: What if I don’t have a tulip cookie cutter?
A: No worries! You can use any round or oval cookie cutter and then gently shape the bottom edge to be wavy or jagged with a knife to create that classic ghost look. You can even freehand cut if you’re feeling artistic!

Q: My icing seems too thick/too thin. How do I fix it?
A: If your icing is too thick, add more milk or corn syrup, a tiny bit (like ¼ teaspoon) at a time, until you reach your desired consistency. If it’s too thin, gradually add more confectioners’ sugar until it thickens up. Adjust slowly until it’s just right!

Q: Can I use royal icing instead of this simple glaze?
A: Yes, you can definitely use royal icing if you prefer! It offers a very hard, durable finish. However, this recipe’s corn syrup glaze is designed for ease and a softer bite, making it perfect for a quick and simple ghost cookie.

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