Ghost Cookies Recipe

If you’re looking for a fun, spooky treat that’s also irresistibly soft and buttery, you’re in for a treat with this Ghost Cookies Recipe. These ghost-shaped cookies bring a whimsical charm to your cookie jar and a melt-in-your-mouth texture that will have everyone coming back for more. I absolutely love how they balance creamy, rich cream cheese in the dough with a luscious buttercream frosting that’s perfect for decorating. Plus, these cookies are easier to make than you might expect – I’m excited to share all my tips with you!

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Ingredients You’ll Need

The magic behind this Ghost Cookies Recipe lies in using a mix of classic cookie ingredients plus cream cheese, which gives these cookies that soft, rich crumb. I like to invest in good-quality vanilla extract or vanilla bean paste here because it really lifts the flavor.

• Unsalted Butter: Room temperature is key so it creams perfectly with the cream cheese.
• Cream Cheese: Full fat, room temp, it adds moisture and tenderness.
• Granulated Sugar: Use regular sugar to keep the texture right – no substitutes here.
• Large Egg: Room temperature ensures it mixes smoothly without shocking the butter.
• Vanilla Extract or Vanilla Bean Paste: I prefer vanilla bean paste for those pretty specks and intense flavor.
• All-Purpose Flour: Sifted or whisked to prevent lumps and designed for structure.
• Cornstarch: This little addition keeps cookies soft and delicate rather than tough.
• Baking Powder: To give just a bit of lift without puffing the cookies too much.
• Fine Salt: Enhances all the flavors and balances sweetness.
• Powdered Sugar: For the silky buttercream frosting.
• Heavy Whipping Cream: Added to frosting for the perfect spreadable consistency.
• Decorations (Sanding Sugar, Black Sprinkles, Pink Gel Food Coloring): To bring these adorable ghosts to life.

Variations

One of the best things about this Ghost Cookies Recipe is how easy it is to customize. Whether you want a less sweet frosting or a dairy-free version, there’s room to play around and make this your own.

• Gluten-Free Variation: I’ve tweaked this with a gluten-free all-purpose blend – just ensure it contains xanthan gum or add it yourself to help hold the shape.
• Flavor Twists: Add a pinch of cinnamon or pumpkin spice to the dough for a cozy fall version – my family goes crazy for that spin!
• Dairy-Free Version: Swap cream cheese and butter with coconut-based alternatives and a bit more cornstarch, though the texture will be slightly different.
• Frosting Flavors: Mix in a bit of lemon zest or peppermint extract to the buttercream for festive flavor twists.

How to Make Ghost Cookies Recipe

Step 1: Cream the Butter and Cream Cheese

Start by beating your softened butter and cream cheese until the mixture is smooth and light. I use my stand mixer with the paddle attachment set at medium speed, but a hand mixer works just as well. This step is so important because it sets the base for those soft, melt-in-your-mouth cookies. Don’t rush it — beat for about 1-2 minutes until you see there are no lumps and the texture is creamy.

Step 2: Mix in Sugar, Egg, and Vanilla

Next, add your granulated sugar and mix on medium-high to lighten the mixture; you’ll notice the dough takes on an almost fluffy look. Then, mix in the egg and vanilla extract on medium speed until everything’s combined. I make sure my egg is room temperature, so it blends in without breaking the buttercream.

Step 3: Combine Dry Ingredients and Incorporate

Whisk together flour, cornstarch, baking powder, and salt in a separate bowl. Adding cornstarch is a small trick I learned that really helps keep the cookies tender. Gently add the dry ingredients to your wet mixture in two parts, mixing on low speed just until combined. Overmixing here can make your cookies tough – I usually scrape the sides of the bowl between additions with a spatula to make sure everything blends evenly.

Step 4: Chill the Dough

The dough will be sticky, which is totally normal. Divide it in half, flatten into rectangles about half an inch thick, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. If I’m short on time, I pop it in the freezer for about 30 minutes. This chilling step is a game-changer because it stops spreading and helps the cookies keep their lovely ghost shape when baked.

Step 5: Roll, Cut, and Chill Again

Once chilled, remove one dough portion from the fridge and keep the other cold. Roll out the dough between sheets of plastic wrap dusted with flour to about ⅓-inch thickness. I’ve found this method cuts down on mess and makes rolling easier. Cut out ghost shapes with a 2 ½-inch cookie cutter, or if you don’t have one, a small sharp knife works just fine! Brush off excess flour gently with a kitchen brush. Place these cut cookies 1 inch apart on lined baking sheets. Then chill the cut-out cookies again for 15 minutes in the fridge or 5 minutes in the freezer to help them hold their shape.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C) for at least 30 minutes before baking. Bake one tray at a time on the top rack for 12-14 minutes, checking closely so edges don’t brown. I always pull mine just as the edges set and before they get any color—you want soft, pale ghosts here. Let the cookies cool on the pan for 15 minutes before transferring them to a wire rack to cool completely. While the first batch cools, combine the dough scraps, rewrap, and chill to roll out again.

Step 7: Make the Buttercream Frosting

Beat your softened butter for 30 seconds until smooth. Add vanilla and salt, then gradually blend in powdered sugar and heavy cream. Don’t forget to scrape the bowl often to keep everything mixed evenly. Beat until you get a creamy consistency perfect for spreading or piping. If it feels too thick, add cream tablespoon by tablespoon; too thin, add more powdered sugar. Scoop out about a quarter cup to a small bowl and add pink gel food coloring to create rosy cheeks. Put this in a small piping bag fitted with a small round tip or simply a small cut at the bag’s end. Fill a larger piping bag with the white frosting for the main decoration.

Step 8: Decorate Your Ghost Cookies

Once the cookies are fully cooled, pipe a layer of white frosting on each, then press them into a bowl of coarse sanding sugar until well coated. This gives a frosted, slightly sparkly look that’s just dreamy. Next, add two small black round sprinkles or mini chocolate chips for eyes, and a long black sprinkle for the mouth. For that extra charm, pipe small pink cheeks with your tinted frosting. If you don’t have these exact decorations, improvise! I once used edible markers and loved the results.

How to Serve Ghost Cookies Recipe

Garnishes

I love keeping it simple with the frosting and sanding sugar for that frosted look, but adding edible glitter or a light dusting of powdered sugar before serving gives an extra spooky shimmer. Sometimes I pipe little cobwebs using black buttercream for a festive touch that fascinates the kids every time.

Side Dishes

These cookies are a sweet star on their own, but pairing them with a creamy hot chocolate or a cold glass of milk is heavenly. For a party spread, I like to serve them alongside pumpkin spice muffins or even some roasted pumpkin seeds to balance the sweetness.

Creative Ways to Present

For Halloween get-togethers, I arrange these ghost cookies on a black platter with fake spiderwebs underneath for a dramatic effect. You can also stack them with parchment paper in between and tie them with orange and black twine for adorable gift bags. I even made a ghost cookie wreath once by arranging frosted cookies on a foam base — everyone loved it!

Make Ahead and Storage

Storing Leftovers

I store frosted Ghost Cookies in an airtight container at room temperature for up to 2 days, or pop them in the fridge for up to 5 days if I want to keep them fresh longer. To prevent smudging, I chill the cookies well before stacking and add parchment paper layers. This way, they stay beautiful and delicious without the frosting getting messy.

Freezing

Freezing is a lifesaver! I like to freeze cookie dough wrapped tightly in plastic wrap and stored in a container for up to a month. When I’m ready, I thaw it overnight in the fridge, then roll and bake fresh. You can also freeze baked but unfrosted cookies for up to a month—just thaw them gently before decorating.

Reheating

If you want to warm the cookies slightly, I recommend a few seconds in the microwave (about 10-15 seconds) or a quick 3-minute stint in a preheated 300°F oven. This refreshes the soft texture without melting the frosting. Just keep an eye on them so they don’t get too warm or the frosting will soften too much.

FAQs

Final Thoughts

Making these Ghost Cookies is one of those fun kitchen adventures that always brings smiles, whether it’s for a Halloween bash or just a sweet treat to brighten your day. I love how approachable this recipe is — soft, flavorful cookies with that adorable frosted ghost look, all manageable even if you’re not a seasoned baker. Give it a try, and I promise you’ll enjoy the process and the delicious results as much as I do. Plus, once you master these, you’ll be the star of any spooky gathering!

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