This Ghost Sugar Cookies consistently produces a soft, buttery cookie that holds its shape, solving the frustrating problem of cookies spreading into unrecognizable blobs in the oven. This is my absolute go-to for a fun and stress-free Halloween bake that delivers bakery-quality results every time.
You’ll love making these cookies because the process is surprisingly simple and uses basic pantry staples. The recipe is designed to be forgiving for beginners while still producing a genuinely delicious treat that’s as tasty as it is cute. These cookies are the perfect festive activity and are a guaranteed hit at any Halloween party.
Ingredients
For the Cookie Dough
- 5 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups soft unsalted butter
- 2 cups granulated sugar
- 4 eggs
For the Royal Icing
- 2 egg whites
- 1 cup powder sugar
- ½ teaspoon cream of tartar
- Black, purple, green, & yellow gold gel food coloring
How to Make Ghost Sugar Cookies
Follow these steps for a batch of spooky, delicious cookies ready to impress.
Step 1: Make and Chill the Dough
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Then, add the eggs one at a time. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients on low speed until just combined. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least one hour. This is crucial for preventing spread.
Step 2: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to a ¼-inch thickness. Use a ghost-shaped cutter to cut out the cookies and place them on the baking sheets. Bake for 8-10 minutes, until the edges are just lightly golden. Let them cool completely on a wire rack.
Step 3: Prepare the Icing and Decorate
In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the powdered sugar on low, then increase to high and beat for 5 minutes until glossy and stiff. Transfer most of the white icing to a piping bag to outline and fill each cookie, using a toothpick to smooth the surface. Let the base harden for at least an hour. Finally, color the remaining icing to add eyes and mouths to your ghosts. Let the cookies dry completely for 4-6 hours.
My Best Ghost Sugar Cookies Tips
My Top Secret: The “Double Chill”
After cutting your shapes, pop the entire baking sheet in the freezer for 10-15 minutes before baking. This ensures your ghost sugar cookies hold their sharp edges perfectly.
Keep Cookies Pale for Whiter Ghosts
Pull the cookies from the oven the moment the edges are firm but still pale. This makes the white icing pop.
Ideal Cookie Thickness
Roll the dough to about a ¼-inch thickness. This makes for a soft cookie that’s sturdy enough for decorating.
Variations of Ghost Sugar Cookies
Once you’ve mastered the classic, it’s easy to get creative. For a rich, chocolatey twist, simply replace ½ cup of flour with ½ cup of unsweetened cocoa powder. You can also add other flavors to the dough, such as 1 teaspoon of vanilla extract or ½ teaspoon of almond extract, for a different taste. To create fun cookie pops that are perfect for parties, just gently press a lollipop stick into the base of each cut-out cookie before baking.
FAQs
How do you make ghost shapes without a cutter?
Use a round glass to cut a circle, then gently pinch and pull one side to form a tail before baking.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
How do you store the decorated cookies?
Once the icing is fully hardened, store them in an airtight container at room temperature for up to a week.
Print
Ghost Sugar Cookies
- Total Time: 6 hours 40 minutes
- Yield: 48 cookies 1x
Description
Say goodbye to frustrating cookie spread! This perfected Ghost Sugar Cookie recipe guarantees soft, buttery, and delicious cookies that hold their shape beautifully every time. Using simple pantry staples, this no-fail recipe is perfect for bakers of all levels. Create adorable, spooky treats that are as fun to decorate as they are to eat, making them the star of any Halloween celebration!
Ingredients
For the Cookie Dough
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 ½ cups soft unsalted butter
2 cups granulated sugar
4 large eggs
For the Royal Icing
2 large egg whites
1 cup powdered sugar
½ tsp cream of tartar
Black, purple, green, & yellow gold gel food coloring
Instructions
Make and Chill the Dough:
In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix. Divide the dough in half, flatten each into a disk, wrap tightly in plastic, and chill in the refrigerator for at least one hour.
Roll, Cut, and Bake:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll one disk of chilled dough to a ¼-inch thickness. Use a ghost-shaped cookie cutter to cut out the cookies and carefully place them about an inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are firm and just beginning to turn a light golden color. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Icing and Decorate:
In a clean, grease-free bowl, beat the egg whites and cream of tartar with a mixer until foamy. Gradually add the powdered sugar while mixing on low speed. Once all the sugar is incorporated, increase the speed to high and beat for 5 minutes until the icing is glossy and forms stiff peaks. Transfer the majority of the white icing to a piping bag. Outline and then “flood” (fill) the surface of each cookie, using a toothpick to spread the icing to the edges. Let the base layer harden for at least one hour.
Add the Final Details:
Divide the remaining icing into small bowls and use gel food coloring to create your desired colors for the faces. Transfer the colored icing to piping bags with small tips (or use a toothpick) to add eyes and mouths to your ghosts. Let the cookies dry completely at room temperature for at least 4-6 hours, or until the icing is fully hardened.
Notes
The Double Chill Secret:
For extra-sharp edges, place the cut-out cookies on their baking sheet into the freezer for 10-15 minutes right before baking. This trick ensures they won’t spread at all.
Don’t Overbake:
To keep your ghosts looking bright white, pull them from the oven the moment the edges are firm but still pale.
Dough Storage:
The cookie dough can be made ahead of time and refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
Flavor Variations:
Add 1 teaspoon of vanilla extract or ½ teaspoon of almond extract to the cookie dough along with the eggs for an extra layer of flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14
- Sodium: 85
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: Ghost cookies, Halloween cookies, sugar cookies, no spread sugar cookies, cut out cookies, royal icing recipe, Halloween baking, spooky treats
