The best way to never be afraid of ghosts? Turn them into cute little sugar cookies. These spooky ghosts will be a hit at every halloween party and are far easier to make than they look!
For Cookie Dough:
- 3 c. all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 1 c. granulated sugar
- 1 large egg
- 1 tbsp. milk
- 1 tsp. pure vanilla extract
- 3 c. powdered sugar
- 1/4 c. light corn syrup
- 1/4 c. milk, plus more for thinning
- 1/4 tsp. almond (or vanilla) extract
- Black food coloring
- In a large bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
- When ready to roll, preheat oven to 350º and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes.
- Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely.
- Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract.
- Place about 1/4 of icing into a small bowl and dye black with black food coloring.
- Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies.
- Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn’t water thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes.
- Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.
Makes 24 servings.