If you’ve ever wanted to make festive Halloween treats that are as adorable as they are delicious, I’ve got just the thing for you: a **Ghost Sugar Cookies Recipe** that’s simple, fun, and utterly charming. This is one of those recipes where the results are guaranteed to impress — not just with how cute they look, but how soft, flavorful, and perfectly sweet they turn out. Stick with me here, and I’ll walk you through every step so your ghosts come out just right, whether it’s your first time baking or you’re a seasoned cookie pro.
Why You’ll Love This Recipe
- Super Beginner Friendly: Regardless of your baking skill, these cookies guide you gently from dough to adorable ghosts.
- Perfect Texture: Soft yet sturdy enough for decorating, these cookies strike a perfect balance that my family adores.
- Fun Decorating Step: I love how the black icing details bring each ghost to life, and you’ll find it’s easier than it looks!
- Halloween Spirit: These are an absolute hit at every party, and make pumpkin carving look jealous.
Ingredients You’ll Need
The beauty of this Ghost Sugar Cookies Recipe is all in the harmony of simple ingredients that combine to give you a buttery, melt-in-your-mouth cookie base and creamy, luscious icing perfect for decorating.
- Roll-Out Cookie Dough: This dough is the base—easy to roll thin and cut with your ghost cookie cutter for crisp, consistent shapes.
- White Cookie Icing: It acts as both the “canvas” and the ghost’s “body,” so smooth and thick enough to set well without spreading too much.
- Vanilla Buttercream Frosting: Perfect for tinting and piping those cute facial features with black icing color.
- Black Gel Food Coloring: Choose gel for vividness and no added liquid; it keeps the icing firm and bright.
Variations
One of the things I love about this recipe is how it invites you to play around and make it your own. Whether you want to get extra spooky or keep things simple, there’s room for creativity here.
- Spooky Color Swap: Once, I swapped black for a vibrant purple icing to make neon ghosts — kids went wild for it!
- Flavored Icing: Adding a hint of peppermint or almond extract to the white icing gives a fresh twist that adults love.
- Diet-Friendly: I’ve tweaked this using gluten-free flour and dairy-free butter substitutes with success—even my gluten-sensitive friend approved.
- Mini Ghosts: Cut the cookies smaller for bite-sized treats perfect for parties and school snacks.
How to Make Ghost Sugar Cookies Recipe
Step 1: Bake the Perfect Ghost-Shaped Cookies
The magic starts with the dough. Roll it out evenly to about 1/8 inch — I use a rolling pin with thickness guides, and that ensures all cookies bake uniformly. Grab your ghost-shaped cutter and don’t rush: cutting carefully preserves that adorable shape. Bake until edges are just golden, then cool completely; warm cookies won’t hold icing well, and trust me, waiting is worth it.
Step 2: Outline and Fill with White Cookie Icing
Here’s where your ghosts start taking shape. Using white cookie icing, outline each cookie’s edges. I like to use a piping bag or squeeze bottle for control. Then fill them in, flood-style. Let the icing settle and set for about 1 to 2 hours—this waiting time helps avoid smudging in later decorating. Don’t skip it; your patience pays off in picture-perfect ghosts.
Step 3: Tint Buttercream Icing and Create Ghostly Faces
Next, you’ll prepare the frosting “paint.” Mix your vanilla buttercream frosting with a black gel food coloring until you get a deep, rich black. Fill a decorating bag fitted with a small round tip (Tip #3 works well) and pipe cute eyes and mouths on each ghost. The contrast is striking and really brings your ghosts to life. Don’t worry if your first few eyes aren’t perfect—I’ve been there, and a little practice makes a huge difference.
Pro Tips for Making Ghost Sugar Cookies Recipe
- Chill Your Dough: I learned chilling the dough for at least an hour before rolling helps prevent spreading and keeps your ghosts sharp.
- Flood Icing Thickness: Adjust your white icing with a bit of water if too thick, but not too runny—I aim for the consistency of honey for smooth filling.
- Use Parchment Paper: Always bake on parchment or silicone mats to avoid stuck cookies and easy clean-up.
- Patience is Key: Let each icing layer dry completely before proceeding to avoid smudging and blending colors.
How to Serve Ghost Sugar Cookies Recipe
Garnishes
I usually keep it simple with the black icing for eyes and mouth, but sometimes I add tiny edible pearl sprinkles for an extra pop or a tiny hint of glittery dust to make them shimmer on party tables—it’s a fun touch kids love!
Side Dishes
These cookies pair amazingly well with classic Halloween drinks like warm apple cider or a frothy pumpkin spice latte—perfect for a cozy fall gathering. I also like to serve them alongside a bowl of fresh fruit or light popcorn for a balanced treat spread.
Creative Ways to Present
For Halloween parties, I like arranging the cookies standing upright in a decorative box lined with tissue paper or even hanging them on a cookie tree (yes, that’s a thing!). Another trick that goes over big with kids is sandwiching a little marshmallow cream between two ghost cookies for a spooky “ghost sandwich.”
Make Ahead and Storage
Storing Leftovers
I store any leftover Ghost Sugar Cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They keep their softness for up to a week, though I’m pretty sure they get eaten before then!
Freezing
Want to prep in advance? I’ve frozen un-iced cookies flat in freezer bags, and they thaw beautifully without losing shape. Just be sure to decorate them after thawing for best results, or freeze decorated cookies carefully in a single layer.
Reheating
I rarely reheat these cookies because they’re best enjoyed fresh or room temperature, but if you want to warm them slightly, I zap a cookie for 5-7 seconds in the microwave. It softens just enough without melting the icing.
FAQs
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Can I use a different shape cutter instead of ghosts?
Absolutely! This cookie dough and icing combination works great with any roll-out cookie cutter, so feel free to get creative for other holidays or celebrations.
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How long should I let the white icing dry before decorating?
Plan to let the white icing set for at least 1 to 2 hours to ensure it’s firm enough and won’t get smudged when adding the black details.
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What if I don’t have black gel food coloring?
While black gel provides the best results, you can mix other dark colors like blue and brown gels together to approximate black, but the color may be less vivid.
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Can I make these cookies vegan?
Yes! Substitute the butter in the dough with coconut oil or vegan margarine, use plant-based milk, and choose a vegan vanilla frosting for a delicious vegan version.
Final Thoughts
I absolutely love how this Ghost Sugar Cookies Recipe turns out every time—each batch feels like little pieces of Halloween happiness you can eat. When I first tried making decorated sugar cookies, I was intimidated by the icing steps, but this recipe’s clear instructions and forgiving dough totally changed the game for me. Give it a go, and you’ll see how much fun you can have baking memories while crafting these adorable ghosts. Trust me, your family and friends will be asking for them every spooky season!
Print
Ghost Sugar Cookies Recipe
- Prep Time: 1 hr 15 min
- Cook Time: 30 min
- Total Time: 3 hr
- Yield: 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Ghost Sugar Cookies are a delightful treat perfect for Halloween or themed parties. Featuring soft, classic sugar cookies cut into spooky ghost shapes, they are decorated with smooth white icing and detailed with black buttercream icing eyes and mouths. The recipe is beginner-friendly and yields three dozen festive cookies, making them fantastic for sharing with family and friends.
Ingredients
Roll-Out Cookie Ingredients
- Roll-out cookie dough, quantity as per recipe instructions
White Cookie Icing Ingredients
- White cookie icing, 9 oz. (Note: product may be out of stock; alternatively, use homemade white royal icing or white cookie icing from a similar brand)
Vanilla Buttercream Frosting Ingredients
- Buttercream frosting, quantity as per recipe instructions
- Black gel food coloring, 1 oz.
Instructions
- Bake cookies: Prepare the cookie dough following the specified recipe instructions. Roll the dough out to 1/8 inch thickness and use a ghost-shaped cookie cutter to cut out the cookies. Place the cookies on a baking sheet, bake them until done, then allow to cool completely.
- Outline and fill cookies: Using white cookie icing, carefully outline and then fill in each cookie according to the package instructions for the icing. Let the icing set completely, which usually takes about 1 to 2 hours, to ensure a smooth, firm surface.
- Tint icing: Prepare the vanilla buttercream frosting as per the recipe instructions. Tint approximately 1 cup of the buttercream frosting with black gel food coloring until the color is deep and even.
- Decorate cookies: Fill a decorating bag fitted with tip size 3 with the black tinted buttercream. Pipe small eyes and mouths on each cookie to give the ghost faces their character.
Notes
- For best results, chill the dough before rolling to make cutting easier and prevent spreading in the oven.
- If white cookie icing is unavailable, royal icing made with egg whites or meringue powder can be used as a substitute.
- Allow icing to dry fully between steps to avoid colors running.
- Store decorated cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
