Ghost Sugar Cookies
Ghost Sugar Cookies
Soft, buttery cut-outs topped with a simple vanilla icing and mini chocolate-chip eyes. Cute, spooky, and perfect for parties.
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups confectioners’ sugar
- 1 egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
Icing
- 2 cups confectioners’ sugar
- 3 Tbsp milk
- 1 Tbsp light corn syrup
- ½ tsp vanilla
- Mini chocolate chips for eyes
Add a drop of almond extract to the icing for bakery-style flavor.
Directions
- Cream: Beat butter and confectioners’ sugar until fluffy. Beat in egg and vanilla.
- Mix: Whisk flour, baking soda, cream of tartar, and salt; add to wet ingredients just until a dough forms.
- Chill & cut: Flatten dough into 2 discs, chill 30 minutes. Roll to ¼-inch; cut ghost shapes.
- Bake: Place on lined sheets and bake at 350°F (175°C) for 8–10 minutes, until edges are lightly golden. Cool completely.
- Ice: Stir icing ingredients smooth. Pipe or spread on cooled cookies; add mini chocolate chips as eyes.
For crisp edges, re-chill cut shapes on the sheet for 10 minutes before baking.
Make Ahead & Storage
- Store iced cookies airtight up to 4 days.
- Undecorated cookies freeze well up to 2 months.
Tips
- No spread: Use parchment (not silicone mats) and keep dough cool.
- Shiny icing: Corn syrup adds sheen; add a drop more milk if too thick.
Serving Info
| Yield | About 24 cookies |
| Active Time | ~25 minutes |
| Chill + Bake | 35 minutes |
| Category | Dessert · Halloween |
| Cuisine | American |