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Spooky Cute Halloween Ghost Sugar Cookies

Halloween Ghost Sugar Cookies - featured image
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These spooky cute Halloween ghost sugar cookies are sturdy enough to hold intricate royal icing details but tender enough to melt in your mouth. Perfect for holiday parties, they offer a crisp edge and chewy center with a simple, reliable recipe.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup confectioners’ sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups confectioners’ sugar, sifted
  • 3 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • 1/2 teaspoon vanilla extract
  • Black gel paste food coloring

Instructions

  1. In a large bowl, beat the softened butter, granulated sugar, and confectioners’ sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  2. Beat in the egg, vanilla extract, and almond extract until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture on low speed and mix until a dough forms.
  4. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use a ghost-shaped cutter to cut out shapes.
  7. Place cookies on baking sheets, leaving space between them. Bake for 8-10 minutes until edges are lightly golden.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a clean bowl, beat meringue powder and warm water until frothy. Gradually add sifted confectioners’ sugar and vanilla. Beat on high for 5-7 minutes until stiff peaks form.
  10. Divide icing into small bowls. Add black gel food coloring to a small portion. Leave the rest white.
  11. Pipe white icing as a base layer or for the body. Pipe black icing for eyes and mouth. Use a toothpick to pop air bubbles.
  12. Let icing dry for a few hours before stacking or serving.

Notes

Ensure butter is softened but cool to prevent spreading. Chill dough for at least 1 hour for best results. Use gel food coloring instead of liquid to maintain icing consistency. Cookies are best served within 24 hours of decorating. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Halloween cookies, sugar cookies, ghost cookies, royal icing, holiday baking, easy dessert, family friendly

Find it online: https://crispcraving.com/spooky-cute-halloween-ghost-sugar-cookies-5-easy-steps/