Spooky Ghost Cookies Recipe

If you’re on the hunt for a treat that’s as fun to make as it is to eat, this Spooky Ghost Cookies Recipe is an absolute winner. I love this recipe because the cookies come out perfectly soft with just the right amount of sweetness, and the ghostly icing decorations are the perfect way to celebrate Halloween or any spooky occasion. Stick with me — I’ll walk you through every step so your cookies turn out picture-perfect and delicious every time!

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Ingredients You’ll Need

Each ingredient here plays a superstar role in making these spooky ghost cookies both tender and tasty. A little tip: make sure your butter is softened but not melted for the best dough consistency.

• All-purpose flour: The base of your cookie dough — I always sift it to avoid lumps and ensure smooth dough.
• Baking powder: Helps the cookies rise just enough for a soft bite.
• Kosher salt: Balances sweetness and deepens flavor, trust me, it’s worth measuring precisely.
• Butter: Use unsalted and softened; it’s key for that tender crumb and so much flavor.
• Granulated sugar: Sweetens the dough and gives a nice subtle crunch on the edges.
• Egg: Acts as a binder to hold everything together — make sure it’s at room temperature.
• Milk: Adds moisture for softness without making the dough sticky.
• Pure vanilla extract: Elevates the flavor profile — I prefer real vanilla for the warmth it adds.
• Powdered sugar: Essential for the smooth, glossy icing.
• Light corn syrup: Keeps your icing shiny and helps it harden just right without cracking.
• Almond or vanilla extract: Just a splash in the icing adds flavor depth — I usually go with almond for a little extra warmth.
• Black food coloring: For making those spooky eyes and mouths pop on your ghost cookies.

Variations

I really enjoy tweaking this Spooky Ghost Cookies Recipe depending on the occasion and the crowd. Feel free to personalize the shapes, flavors, and colors — it’s all about making it your own!

• Gluten-Free Version: I’ve swapped the flour for a 1:1 gluten-free blend before — just watch the dough moisture as it might absorb differently.
• Flavored Icing: Adding a little peppermint or orange extract to the icing is a fun twist I tried that got great feedback from friends.
• Alternative Shapes: Sure, ghosts are cute, but I’ve also made bats and pumpkins with different cutters to mix things up at parties.
• Vegan Adaptation: Using dairy-free butter and a flax egg works well when I need to bake for friends with dietary restrictions.

How to Make Spooky Ghost Cookies Recipe

Step 1: Whisking Dry Ingredients Together

First up, grab a large bowl and whisk together your flour, baking powder, and kosher salt. It’s important to mix these well so the baking powder and salt are evenly distributed — this helps your cookies rise and flavor evenly. I always give this a good once-over before moving on.

Step 2: Cream the Butter and Sugar

Now, in a separate large bowl, beat together softened butter and sugar until light and fluffy — this usually takes about 2-3 minutes with a hand mixer. Then add the egg, milk, and vanilla extract and keep beating until everything comes together nicely. Gradually add the flour mixture in batches, mixing just until combined so you don’t overwork the dough. Once it holds together, shape it into a disk, wrap it in plastic, and pop it into the fridge for at least an hour. Pro tip: Chilling helps prevent spreading during baking.

Step 3: Cutting Out Your Ghosts

Once your dough is chilled and ready, preheat your oven to 350ºF and line two large baking sheets with parchment paper. Lightly flour a clean surface and roll out your dough until it’s about 1/8 inch thick. Use a ghost-shaped cookie cutter to cut out your spooky shapes — don’t worry if you don’t have one, a simple oval with some hand-cut ghost arms works too! Re-roll scraps to get the most cookies possible. Transfer to the baking sheets and freeze for 10 minutes; that little chill helps the cookies keep their shape in the oven.

Step 4: Baking Until Perfect

Bake your ghosts for 8 to 10 minutes, just until the edges turn lightly golden. Keep a close eye—they can go from perfect to overdone pretty fast! Once baked, transfer them to a wire rack to cool completely before icing. I always find this step tempting to skip, but trusting me, wait until they’re fully cool — otherwise, the icing melts right off.

Step 5: Making the Icing

While your cookies cool, mix up the sugar cookie icing by combining powdered sugar, light corn syrup, milk, and almond extract in a bowl. The corn syrup is the magic ingredient for that glossy, smooth finish. Once mixed, take about a quarter of the icing and add black food coloring to make the spooky details. Place the remaining white icing in a piping bag fitted with a small round tip.

Step 6: Decorating Your Ghosts

Pipe a white icing border around each cookie. Then thin the rest of the white icing by adding one teaspoon of milk at a time until it’s easy to flow but not too runny. Fill another piping bag with this thinner icing and flood the centers of your ghosts. Use a toothpick to pop any bubbles and help spread the icing evenly. Let this set for at least 15 minutes.

Step 7: Adding Faces with Black Icing

Finally, use the black icing in a piping bag with a small round tip to draw the eyes and mouths on your ghosts. This is the fun part where each cookie gets its own spooky personality! Give the icing time to fully dry, and then they’re ready for snacking or gifting.

How to Serve Spooky Ghost Cookies Recipe

Garnishes

I usually keep it simple and let the black and white icing do the talking, but for an extra Halloween touch, sprinkle a little edible glitter or use orange sanding sugar on some ghosts for a festive twist. Sometimes I add tiny candy eyes for a truly creepy effect that kids adore.

Side Dishes

These spooky cookies go perfectly with a warm cup of hot chocolate or a spicy pumpkin latte. During parties, I like setting them up alongside a candy apple station or popcorn balls for a full Halloween snack spread.

Creative Ways to Present

One year, I arranged these ghosts standing on little cupcake cones as “ghost lollipops,” and it was a huge hit with friends. You can also stack them in mason jars with a festive ribbon or serve on a white platter garnished with fresh mint leaves to add a splash of color contrast.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. If they lose a bit of their crisp edges, a quick zap in the microwave for 10 seconds brings back the fresh-baked feel. Just make sure the icing is completely dry before sealing to avoid stickiness.

Freezing

Freezing works like a charm for both dough and baked cookies. For the dough, I wrap it tightly in plastic wrap and freeze for up to 3 months—thaw overnight in the fridge before rolling out. For baked cookies, layer parchment between cookies in an airtight container or freezer bag, and defrost at room temperature when ready.

Reheating

Leftover cookies taste best if you let them come to room temperature. If you like them a little warm, I gently reheat in a 300°F oven for about 5 minutes, but be careful not to melt the icing! Microwave reheating can get sticky, so the oven method is my preferred approach.

FAQs

Final Thoughts

This Spooky Ghost Cookies Recipe has been one of my favorite go-to treats for fall and Halloween celebrations. I love how easy it is to make, and my family goes crazy for the adorable ghost shapes and sweet, glossy icing. Whether you’re baking with kids or just want a fun seasonal treat, these cookies really deliver on charm and taste. Give this recipe a try — I promise it’ll become a beloved staple in your baking rotation!

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