HALLOWEEN GHOST COOKIES RECIPE | ALLRECIPES
All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.
Provided by barbara
Categories Desserts Cookies Cut-Out Cookie Recipes
Total Time 3 hours 6 minutes
Prep Time 45 minutes
Cook Time 6 minutes
Yield 90 cookies
Number Of Ingredients 13
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
- Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
- Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.
Nutrition Facts : Calories 63.5 calories, CarbohydrateContent 8.6 g, CholesterolContent 7.5 mg, FatContent 3.3 g, FiberContent 0.3 g, ProteinContent 0.6 g, SaturatedFatContent 2 g, SodiumContent 36.4 mg, SugarContent 5.4 g
FRIGHTFULLY EASY GHOST COOKIES RECIPE - PILLSBURY.COM
Create our ghost-frosted sugar cookies with just three ingredients, and serve up a festive, no-fuss dessert. Our low-effort Halloween cookie recipe requires almost no prep and takes just 20 minutes to pull together. It's the perfect treat to make with your kiddos! Make these Halloween ghost cookies as a family and discover a new go-to.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 20 minutes
Yield 32
Number Of Ingredients 3
Steps:
- In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
- Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Nutrition Facts : Calories 140 , CarbohydrateContent 16 g, CholesterolContent 5 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 11 g
More about "ghost decorated cookies recipes"
BEST GHOST COOKIES RECIPE - HOW TO MAKE GHOST COOKIES
From delish.com
Reviews 5
Total Time 2 hours
Category cocktail party, dinner party, Halloween, dessert
- In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour. When ready to roll, preheat oven to 350º and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes. Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely. Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract. Place about 1/4 of icing into a small bowl and dye black with black food coloring. Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies. Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes. Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.
BEST GHOST COOKIES RECIPE - HOW TO MAKE GHOST COOKIES
From delish.com
Reviews 5
Total Time 2 hours
Category cocktail party, dinner party, Halloween, dessert
- In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour. When ready to roll, preheat oven to 350º and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes. Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely. Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract. Place about 1/4 of icing into a small bowl and dye black with black food coloring. Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies. Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes. Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.
FRIGHTFULLY EASY GHOST COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Calories 140 per serving
- Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
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