The easiest Halloween treat — 3-ingredient simple ghost cookies!
This ghost cookies will make the perfect addition to your Halloween celebrations! They can be made from scratch or simplified with store bought ingredients.
Well the countdown is on! 3 more days until Halloween, and I can’t wait!
Me, the husband, and the little guy have a Halloween party to go to Wednesday night. I decided on costumes a couple days ago, started making them, and am currently procrastinating finishing them. I need to get a couple more materials and just haven’t gone to the store… Speaking of procrastination… this recipe is perfect if you’ve put off making treats for a Halloween event. There are only 6 ingredients and minimal time is required. And yet this dessert is dressed to impress!
I mean, how cute are these little ghost cookies?! If you make these for a party, people are sure to think you spent all day in the kitchen slaving over these treats. I promise not to tell that they only took 15 minutes and required minimal ingredients. 🙂
More Halloween Treats:
- Halloween Oreo Balls
- 5-Ingredient Halloween Oreo Balls
- Mummy Milanos
- Monster eyeballs, witches hats, witches brooms, and bat bites.
- Brownie Batter Mummy Bark
- 1 package (17.5 ounces) Sugar Cookie Mix (plus ingredients called for; I used Betty Crocker) OR 1 package refrigerated sugar cookie dough (for a true 3-ingredient treat)
- 1 container (12 ounces) whipped cream cheese or vanilla frosting
- Mini chocolate chips
Preheat your oven to 350 degrees F. Prepare the sugar cookie mix according to the package directions or unwrap the prepared sugar cookie dough.
Spray a mini muffin tin generously with non-stick spray. Roll out small balls of the sugar cookie dough.
Place the dough in the muffin tin and slightly indent the center.
Bake for 8-10 minutes or until the tops are lightly browned. (This time will obviously vary based on how much dough you have in the muffin tin so watch carefully) Remove and press the centers down gently with the back of a teaspoon or 1/2 teaspoon measuring spoon. Do not allow too much time to cool as they get harder to pull out. Press in the centers again with the back of a measuring spoon after they've been removed from the muffin tin.
Fill a small Ziploc bag with the frosting and cut off the tip OR fit a frosting bag with a 1M Wilton Swirl Tip.
When the cookies are completely cooled, pipe the frosting inside the mini cookie and circle the frosting to make a ghost shape.
Place two mini chocolate chips into the frosting to create eyes.
Best enjoyed the same day they are made.