Quick Ghost Cookies Recipes
GHOST COOKIES
No need to be spooked about making rolled-out cookies. Follow Betty's Tips for sweet success!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 36
Number Of Ingredients 14
Steps:
- In large bowl, mix granulated sugar, brown sugar, peanut butter, butter, shortening and egg until well blended. Stir in flour, baking soda, baking powder and salt until blended. Cover; refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 1/8 inch thick. Cut with 3x2-inch ghost-shaped cookie cutter. On ungreased cookie sheet, place shapes about 2 inches apart. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
- Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix glaze ingredients until smooth and spreading consistency. Spread glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.
Nutrition Facts : Calories 85, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
SIMPLY "SPOOKY" GHOST COOKIES
Using an easy-stir cookie mix makes these treats anything but scary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
- On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 16 g, TransFat 1/2 g
FRIGHTFULLY EASY GHOST COOKIES
Create our ghost-frosted sugar cookies with just three ingredients, and serve up a festive, no-fuss dessert. Our low-effort Halloween cookie recipe requires almost no prep and takes just 20 minutes to pull together. It's the perfect treat to make with your kiddos! Make these Halloween ghost cookies as a family and discover a new go-to.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 32
Number Of Ingredients 3
Steps:
- In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
- Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g
QUICK GHOST COOKIES
Spruce up store-bought cookies for the holiday. These are a real hit with "goblins" of all ages. -Denise Smith, Lusk, Wyoming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper. , Brush ends with a pastry brush dipped in coating where fingers touched cookies. Let stand until set. If desired, use melted chocolate chips to pipe faces onto cookies. Insert pop sticks into cookies. Store in an airtight container.
Nutrition Facts :
HALLOWEEN GHOST COOKIES
All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.
Provided by barbara
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 3h6m
Yield 90
Number Of Ingredients 13
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
- Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
- Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.6 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 36.4 mg, Sugar 5.4 g
QUICK GHOST COOKIES RECIPE
How to make Quick Ghost Cookies Recipe
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper.
- Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.
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- Place 3 mini chocolate chips onto the 'ghost'. Two up top, close together for the eyes and then one in the middle below for the mouth.
- Repeat with remaining cookies. Let cool to set. Store in an airtight container at room temp for up to 3-4 days.
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- Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute. Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute.
- Dump cookie dough onto a clean work surface, and using your hands, shape dough into a 1-inch thick disc. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll dough out to 1/4-inch thickness. Use cookie cutter to cut out ghost shapes and place on baking sheets, rerolling scraps as needed to cut out additional cookies. Bake until the tops just begin to take on color, about 9 minutes. Remove to a wire rack to cool completely, about 45 minutes.
- Make Royal Icing: With the whisk attachment, whip egg whites, vanilla, and powdered sugar on low until combined, and then on medium-high until very glossy, about 6 minutes. Add water, 1/2 teaspoon at a time, to reach the consistency of toothpaste (the whisk should barely leave the shape of a peak in the frosting when lifted). Scoop 1/2 cup of the royal icing into a piping bag fitted with a #2 piping tip or with a very small hole cut at the end of the piping bag. To the remaining royal icing, add more water, 1/2 teaspoon at a time, until the icing slowly falls back into a smooth surface when the whisk is lifted (rather than creating a firm peak). You want this icing to still form a peak when the whisk is lifted, but the peak slowly dissolves into the remaining icing. When consistency is reached, transfer to other piping bag.
BEST GHOST COOKIES RECIPE - HOW TO MAKE GHOST COOKIES
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5/5 (1)
Total Time 2 hrs
- Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined.
HOW TO MAKE HALLOWEEN GHOST COOKIES - EASY KID-FRIENDLY ...
From food.onehowto.com
- First things first, you will need pre-made cookie dough from your local grocery store. You can also make your own cookie dough by following these instructions:You will need:2-1/2 cups butter, softened2 cups sugar2 large eggs, room temperature1/4 cup 2% milk2 teaspoons vanilla extract7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour4 teaspoons baking powder1 teaspoon saltIn a large bowl, cream butter and sugar until light and fluffy for about 5 minutes.Beat in the eggs, milk and vanilla.In another bowl, whisk 7-1/2 cups flour, baking powder and salt. Gradually beat the ingredients into the creamed mixture, adding more flour if necessary.Divide the dough into four 2-cup portions.Cover and refrigerate the dough until needed.Once you have your cookie dough, either store-bought or home made, you can now make ghost shapes with a halloween cookie cutter or simply by using a butter knife.
- Once you have the ghost-shaped cookie, it's time to bake them! Put your cookies in the oven and bake them to your liking. Generally, cookies are baked in a moderate oven at 350º F (175º C) for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.Now that it is baked and has cooled down, you can start decorating it! Roll out the white fondant dough, cut it into the same shape as the cookie and place it on the cookie. To stick it, wet your fingertips with water and dab lightly on the cookie, so the layer of white fondant will completely stick.If you're planning a halloween party for tweens, we encourage you to also check out our article on that topic.
- After placing the white base of the ghost made with fondant, it's time to make the face with black fondant. This step is very simple, because you only have to make three balls with the black fondant. Two for the eyes and a slightly larger one for the mouth.To make the ghost's mouth, squash the ball into an oval shape. The more oval the mouth, the scarier the ghost cookie for Halloween will be!
- And... voilà! You have your halloween ghost cookies all ready! These cookies are a favourite for children once halloween comes around. They are simply to make but very pleasant to the eye and the stomach. Try them out and let us know how it goes in the comments below.
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