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Cozy Ghost-Shaped Sugar Cookies with Royal Icing

ghost-shaped sugar cookies - featured image
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These ghost-shaped sugar cookies hold their shape perfectly and have a soft, buttery texture. Topped with glossy royal icing, they are the perfect Halloween treat for a cozy night in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or ¼ cup pasteurized egg whites
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Black gel food coloring
  • Optional: White gel food coloring

Instructions

  1. In a mixer bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through. Add the egg, vanilla extract, and almond extract; beat until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together.
  3. Divide the dough into two discs, wrap each tightly in plastic wrap, and flatten into discs about 1 inch thick. Refrigerate for at least 2 hours, or overnight.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼ inch thickness. Cut out ghost shapes and place them about 2 inches apart on the prepared baking sheets.
  5. Place the baking sheets with the cut-out cookies back in the refrigerator for at least 15 minutes before baking.
  6. Bake for 8-10 minutes, or until the edges are just barely starting to turn golden. Rotate the baking sheet halfway through. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cookies cool, make the icing. In a clean mixer bowl, beat the egg whites and lemon juice until frothy. Gradually add the sifted powdered sugar, beating on low speed until combined. Then beat on medium-high speed for about 5 minutes until the icing is glossy and forms stiff peaks. Add water a few drops at a time if too thick, or more powdered sugar if too thin.
  8. Transfer about ¾ of the icing to a piping bag fitted with a small round tip. Use to outline and flood the ghost shapes. Add black gel food coloring to the remaining ¼ icing to make ghost faces. Pipe eyes and mouths onto the wet white icing. Let cookies dry completely, about 4-6 hours or overnight.

Notes

Chilling the dough and cut-out cookies is essential to prevent spreading. For royal icing, consistency should be like thick honey. Use a toothpick to pop air bubbles. Keep a damp paper towel over the piping bag to prevent drying. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: ghost cookies, sugar cookies, Halloween cookies, royal icing, ghost-shaped cookies, Halloween baking, decorated cookies

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