Inspired by videoHalloweenCookies
Ghost Sugar Cookies
A cozy Halloween twist on classic cut-out sugar cookies: nutty brown butter and a hint of almond extract deepen the flavor, while a simple royal icing gives each ghost its spooky charm. The dough needs a 1-hour chill, so plan ahead. This makes exactly 18 ghost cookies.
A cozy Halloween twist on classic cut-out sugar cookies: nutty brown butter and a hint of almond extract deepen the flavor, while a simple royal icing gives each ghost its spooky charm. The dough needs a 1-hour chill, so plan ahead. This makes exactly 18 ghost cookies.
30 min
Prep time
8 min
Cook time
2 hrs 15 min
Total time
18 servings
Yield
Ingredients
13 ingredients- Calories
- 135 kcal
- Fat
- 5.5g
- Carbs
- 20g
- Protein
- 1.5g
Whole recipe (18 servings): 2430 kcal
- 1 1/2 cups all-purpose flour (180g), plus extra for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter (112g), browned and cooled until solid but soft
- 1/2 cup granulated sugar (95g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Royal Icing:
- 1/8 cup meringue powder (about 10g)
- 1/2 cup cold water
- 1 1/2 cups powdered sugar (180g), sifted
- Black gel food coloring, for piping
Method
10 steps- Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty, about 5–7 minutes. Pour into a heatproof bowl and let cool until solid but soft, about 30 minutes. You can speed this up by placing the bowl in the refrigerator for 15–20 minutes, but watch it closely so it doesn't harden completely.
- Make the dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the cooled brown butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and almond extract; beat just until combined. Gradually add the dry ingredients and mix on low speed until a soft dough forms. Do not overmix.
- Chill the dough: Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This firms the dough for rolling.
- Preheat and prepare: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Roll and cut: Lightly flour a work surface and roll the chilled dough to about 1/4-inch thickness. Cut out ghost shapes using a ghost-shaped cookie cutter (about 3 inches tall). Gather scraps, re-roll once, and cut more. You should get exactly 18 cookies. Place cookies 1 inch apart on the prepared baking sheets.
- Bake: Bake one sheet at a time in the preheated oven for 6–8 minutes, until the edges are just lightly golden. Rotate the sheet halfway through if your oven bakes unevenly. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
- Make the royal icing: In a large bowl, beat the meringue powder and cold water with an electric mixer on high speed until stiff peaks form, about 3–4 minutes. Gradually add the sifted powdered sugar, beating on low speed until fully incorporated, then increase to medium-high and beat until the icing is glossy and holds a soft peak. It should be thick but pipeable; if too thick, add water 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time. Reserve about 2–3 tablespoons of icing for the eyes and mouth.
- Ice the cookies: Transfer the main icing to a piping bag fitted with a small round tip (or a squeeze bottle). Outline the edge of each ghost, then fill in the center. Use a toothpick to spread the icing evenly and tap the cookie gently on the counter to release air bubbles. Let the cookies stand at room temperature until the icing is fully set, about 2 hours.
- Add the faces: Mix the reserved icing with a small amount of black gel food coloring until evenly dark. Transfer to a piping bag fitted with a very small round tip (or a zip-top bag with a tiny corner snipped off). Pipe two eyes and a small mouth on each ghost. Let stand until the black icing is set, about 30 minutes.
- Store: Once fully set, store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze undecorated cookies for up to 2 months; thaw before icing.
Recipe notes
Helpful tips
- For the cleanest cuts, dip your cookie cutter in flour before each press.
- If the dough becomes too soft while rolling, return it to the refrigerator for 10 minutes.
- Let the flooded icing dry completely before piping the faces to avoid smudging.
Equipment
- Small saucepan
- Mixing bowls
- Electric mixer
- Plastic wrap
- Rolling pin
- Ghost-shaped cookie cutter (about 3 inches)
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bags or squeeze bottles
- Small round piping tip
- Toothpicks
Storage
Store in an airtight container at room temperature for up to 1 week. Freeze undecorated baked cookies for up to 2 months; thaw at room temperature before icing.
Additional tips
- Contains wheat, dairy, and eggs. Royal icing contains raw egg whites from meringue powder; while meringue powder is pasteurized, those with severe egg allergies should avoid. Do not consume raw dough or raw icing. Ensure cookies are fully cooled before icing to prevent melting.
Recipe inspiration
Inspired by The Sweetest Journey
Estimated nutrition
Per serving: 135 calories
Fat: 6 g · Carbs: 20 g · Protein: 2 g
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