Ghost Cookies

5 from 2 votes

You just have to make these cute Ghost Sugar Cookies for Halloween. The kids will love them and they are super easy to make!

Prep Time10

Cook Time10

Refrigerate6

Total Time6 20

Course: Dessert

Cuisine: American

Servings:

Cost: $8.99 Recipe, $0.25 per Serving

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and smooth.
Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or overnight until firm.
Preheat the oven to 325°F. Line baking sheets with parchment paper.
Let the chilled dough sit at room temperature for 10–15 minutes if needed to soften slightly.
Lightly flour a work surface and rolling pin. Roll the dough to about ¼-inch thickness.
Cut out cookies with a ghost-shaped cookie cutter and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Bake for 8–10 minutes, or until the edges are just set. Do not allow the cookies to brown.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

In a large mixing bowl, beat the egg whites, powdered sugar, and cream of tartar on medium speed for about 4 minutes, or until stiff peaks form. If the icing is too thin, beat in up to ¼ cup additional powdered sugar.
Divide the icing into five bowls:
Leave one bowl white. Tint one bowl green. Tint one bowl black. Tint one bowl yellow-gold. Tint one bowl purple.
Transfer each color to a piping bag fitted with a #5 round tip.
For flooding the cookies, thin part of the white icing by stirring in about 1 teaspoon of water until it flows smoothly. Leave the remaining white icing thick for outlining.

Outline each ghost with the thick white icing.
Fill the center with the thinned white icing and use a toothpick to spread the icing if needed. Let the cookies sit for 1–2 hours, or until the icing is dry.
Pipe five green dots across the top of each ghost's head. Let set for about 30 seconds.
Add small black dots for the eyes and nose. Let set for about 30 seconds.
Pipe two yellow-gold dots on each hand.
Finish by piping eight purple dots along one side of the ghost, starting with larger dots at the bottom and gradually making them smaller toward the top.
Allow the decorated cookies to dry completely for 2–3 hours before serving or storing.