Is there anything more fun than a cookie that’s both delicious and delightfully spooky? These Ghost-Shaped Sugar Cookies with Royal Icing are my absolute favorite way to get into the Halloween spirit. They’re sweet, they’re cute, and they’re the perfect project for a chilly fall afternoon. Trust me, whether you’re a baking newbie or a seasoned pro, you’ll have a blast making these little boo-tiful treats. Let’s get baking!
Top Reasons To Make It
First off, the dough is a dream to work with. It rolls out beautifully and holds its ghostly shape in the oven, so you get professional-looking results without any fuss. The royal icing sets hard, making these cookies perfect for stacking in a treat bag or packing up for a party. They’re a total crowd-pleaser. And honestly? Decorating them is just so, so fun. It’s a fantastic activity to do with kids or to unwind with after a long day.
Ingredients
- 3 cups all-purpose flour: The base for our sturdy, roll-out cookie dough.
- 1/2 teaspoon baking powder: Gives the cookies a tiny bit of lift.
- 1/4 teaspoon salt: Balances all that sweetness.
- 1 cup unsalted butter, softened: For that rich, melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cookie base perfectly.
- 1 large egg: Binds everything together.
- 1 teaspoon vanilla extract: Adds that classic sugar cookie flavor.
- 4 cups powdered sugar: The foundation of our smooth, hard-setting icing.
- 3 tablespoons meringue powder: This is the magic that makes royal icing so easy and safe to use without raw egg whites.
- 1/2 teaspoon vanilla extract: For flavoring the icing.
- 1/2 cup warm water: To get the icing to the perfect spreading consistency.
- Black gel food coloring: For those cute little ghost faces.
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set this aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until it’s light and fluffy. This should take about 2-3 minutes.
- Beat in the egg and vanilla extract until everything is just combined.
- Gradually add your flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Don’t overmix!
- Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm.
- Preheat your oven to 375°F. Line your baking sheets with parchment paper.
- On a floured surface, roll one disk of dough out to about 1/4-inch thickness. Use your ghost-shaped cookie cutter to cut out shapes, placing them about an inch apart on the prepared baking sheets.
- Bake for 7-9 minutes, or until the edges are just barely starting to turn golden. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- For the icing, combine the powdered sugar and meringue powder in a large bowl. Add the vanilla and warm water. Beat on low speed to combine, then beat on high for 5-7 minutes until you have stiff, glossy peaks.
- Ice your completely cooled cookies, then use the black gel food coloring to pipe on cute little faces. Let the icing set completely, which takes about 4-6 hours.
Ghost-Shaped Cookie Decorating Tips
Alright, let’s talk decorating. The key to a smooth ghost is a slightly thinned icing. If your royal icing is too thick to flow, add water literally one drop at a time until it’s just right. Use a squeeze bottle or a piping bag with a small tip for the best control. For the faces, a tiny paintbrush or a toothpick dipped in the black gel coloring works wonders. And don’t stress about perfection. A little wobble in the smile just gives your ghost more personality.
Variations & Substitutions
No meringue powder? You can use pasteurized liquid egg whites instead, but you’ll need to adjust the amount. Start with about 3 tablespoons and add more as needed to get to stiff peaks. For a gluten-free version, a 1-to-1 gluten-free baking flour works great in this dough. And if you want a different flavor, try adding a bit of almond extract to the icing instead of vanilla. So good.
Serving Ideas & Pairings
These ghost cookies are the star of any Halloween party spread. Pile them high on a platter surrounded by other spooky snacks like witch finger pretzel rods and monster rice cereal treats. They also make a fantastic Halloween-themed food gift. Tuck a few into cellophane bags tied with orange and black ribbon for your neighbors. For a fun spooky dinner, serve them for dessert after a bowl of hearty chili or mummy hot dogs.
Storage & Reheating
Once iced and set, store your cookies in a single layer in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days. You can also freeze the un-iced baked cookies for up to 3 months. Just thaw them completely before you decorate. I don’t recommend freezing them after they’ve been iced, as the icing can get sticky.
Frequently Asked Questions
- Q: Can I make the cookie dough ahead of time?
A: Absolutely! The dough disks can be wrapped tightly and refrigerated for up to 3 days. You can also freeze them for up to 3 months. Just let a frozen disk thaw in the fridge overnight before rolling. - Q: My royal icing is too runny. What did I do wrong?
A: It’s usually as simple as adding too much liquid. Just whisk in a little more powdered sugar, a tablespoon at a time, until it thickens up to the consistency you need. - Q: Are these too complicated for a baking beginner?
A: Not at all! The dough is very forgiving. My honest opinion? The decorating is the hardest part, and even if it’s a little messy, they’ll still taste amazing and look adorable. - Q: What are some other easy Halloween food ideas?
A: For more Halloween food recipes that are simple and fun, think cheesy bat-shaped quesadillas, clementines with celery stem ‘pumpkins,’ or a veggie tray arranged like a monster. The possibilities are endless!