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Ghost Sugar Cookies

Ghost Cookies Recipe

The ghost sugar cookies involve making the dough, cutting it to shape, baking and topping it up with a layer of delicious icing. You can try experimenting with the facial features of the cookie ghosts
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Prep Time 1 hour
Cook Time 10 minutes
Additional Time 2 hours 15 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 90 People

Ingredients
  

For the cookie dough

  • 1 cup butter
  • 1.5 cups confectioners’ sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ¼ tsp salt

For the icing

  • 1 cup confectioners’ sugar
  • 2 tsp milk (plus more if needed)
  • 2 tsp light corn syrup (plus more if needed)
  • ¼ tsp vanilla extract
  • 1 oz package of miniature semisweet chocolate chips

Instructions
 

For making the cookie dough and the cookies

  • Beat butter in a bowl with an electric hand mixer until creamy.
  • Add the confectioner’s sugar slowly, beating until the mixture is light and fluffy.
  • Beat in egg and vanilla extract.
  • In a second bowl, combine flour, cream of tartar, baking soda and salt. Add it to the creamed butter mixture and mix well.
  • Cover the dough with a plastic wrap and refrigerate for at least an hour.
  • Dust a work surface with flour and roll the prepared dough over it in a thin circle
  • Cut out ghost shapes with a cookie cutter of that shape.
  • Arrange the cut-outs on ungreased baking sheets
  • Bake in an oven preheated at 200°C for 6-8 minutes until the cookies become light brown in color.
  • Remove them carefully from the baking sheets and transfer them to wire racks.
  • Let them cool completely for about 15 minutes or so.

For making the icing

  • Stir the confectioners’ sugar and milk together in a bowl to mix until smooth
  • Beat in corn syrup and vanilla extract until the texture becomes smooth and glossy [N.B. If you find the icing to be too thick, don’t shy away from adding more corn syrup or milk]
  • Spoon the icing thus prepared into a piping bag with a small, plain tip.
  • Pipe it along the edge of each cookie
  • Fill the middle entirely with icing.
  • Stick 2 tiny chocolate chips into the wet icing for the eyes
  • Let the cookies stand for around an hour until the icing dries