Home > Holidays > Halloween > Ghost Cookies Ghost Cookies May 1, 2020 | 1 Comment SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These easy ghost cookies make for a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups that are then filled with frosting and decorated with miniature chocolate chips for the eyes. This ghost cookies will make the perfect addition to your Halloween celebrations! They can be made from scratch or simplified with store bought ingredients. Ghost Cookies My boys and I have a Halloween party to go to this 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… these adorable ghost cookies are the perfect treat to make if you’ve procrastinated making treats for a Halloween event. There are only 6 ingredients and minimal hands on time is required. While the different aspects (cookie and frosting) can certainly be made from scratch, I’m sharing how to make these ghost cookies in under 30 minutes — starting with a sugar cookie mix and store-bought frosting. Let’s start by talking about how to make these cookies. How to make Ghost Cookies Start with a sugar cookie mix and the ingredients called for: I use (and love) this Betty Crocker sugar cookie mix, but anything similar will work. If using the Betty Crocker mix, prepare the dough for rolled cookies not cut-out cookies. Measure cookie dough balls: I like to use a 1 tablespoon measuring spoon for accuracy — barely fill that measuring spoon (don’t pack in the dough) and that’s the perfect amount needed. Roll balls: Once the dough is measured, quickly roll the dough into a ball and place it in a well-greased nonstick muffin tin. Gently press an indent with your finger. Bake: Bake the sugar cookies and then gently press the back of a 1/2 teaspoon measuring spoon into each cookie right out of the oven. Remove: Gently coax out the sugar cookie cups and let them finish cooling on a cooling rack. Cool completely before filling the cookies and decorating them, Add frosting: pipe swirls of frosting (store-bought or use this cream cheese frosting) and decorate by adding two miniature chocolate chips for eyes — cutest Ghost cookies ever! And the store-bought frosting you use doesn’t have to be from a can — a lot of grocery stores have freshly made frosting in the bakery section of the store. Tips for making the cookie base When you are making these ghost cookies, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin. Number 1 tip: Use a good nonstick miniature muffin tin: I had problems for years with miniature sugar cookie cups until I invested in a really great muffin tin. I can’t say enough good things about this muffin pan; these ghost cookie bases always come out perfectly! Grease the muffin tin: Use a good nonstick cooking spray and grease the pan well before adding in the sugar cookie dough. Less cookie dough is better: If you don’t want to measure each ball of dough out, just aim to fill each muffin tin cavity about halfway with the sugar cookie dough. Remove the cookies from the muffin tin quickly: Don’t let the cookie cups cool in the muffin tin or they’ll be nearly impossible to pull out. Let them cool for a couple of minutes and then start to pull them out. Work the edges with a butter knife and slowly coax the cookies out with a small spoon or fork if needed. Or use your fingers to pinch around the edges and spin the cookie up and out of the tin. What piping tip to use I use an open star piping tip to pipe the frosting that makes the “body” for these ghost cookies. Miniature chocolate chips or black pearl sprinkles make perfect ghost “eyes”. More Halloween Treats: Halloween Oreo Balls with four different ideas Halloween Oreo Balls only five ingredients Mummy Cookies only 3 ingredients Halloween Donuts 4 ways to decorate donuts to be festive for Halloween Mummy Bark with white chocolate, milk chocolate, & cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ghost Cookies 0 from 0 votes - Review this recipe These easy ghost cookies make for a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups that are then filled with frosting and decorated with miniature chocolate chips for the eyes. SAVE TO RECIPE BOX Print Recipe Ghost Cookies 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These easy ghost cookies make for a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups that are then filled with frosting and decorated with miniature chocolate chips for the eyes. Course Dessert Cuisine American Keyword ghost cookies Prep Time 10 minutes Cook Time 7 minutes Total Time 17 minutes Servings 40 cookie cups Calories 95kcal Cost $3.62 Ingredients1 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 (or homemade frosting)Mini chocolate chips InstructionsCOOKIE CUPS: Preheat the oven to 350 degrees F. Grease and lightly flour a miniature muffin tin. Prepare the sugar cookie dough according to package directions. Roll balls of dough that will fill the miniature muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.COOKIE CUPS BAKE: Bake for 7-10 minutes or until the tops are very lightly browned or no longer glossy at the edges. (This time will vary based on how much dough you have in the muffin tin so watch carefully). We don't want the cookies over-baked at all or they make for hard/unpleasant ghost cookies. Remove from the oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a couple minutes and then begin gently coaxing them out. Use a butter knife to trace around the edges and a fork to help gently coax out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once they are out, you can further press down the center if desired. Let cookies cool the rest of the way on a cooling rack.FROSTING: Fit a piping bag with an open star piping tip (such as a 1M Wilton Swirl Tip.) Add frosting to the bag and pipe in (completely cooled) cookie cups to form a swirl barely coming up out of the cookie.EYES: Place two mini chocolate chips into the frosting to create eyes. Place the chocolate chips so the flat round side is facing out.STORAGE: Best enjoyed the same day they are made, after that the cookies and frosting harden. Recipe NotesRemove the cookies from the muffin tin quickly: Don’t let the cookie cups cool in the muffin tin or they’ll be nearly impossible to pull out. Let them cool for a couple of minutes and then start to pull them out. Work the edges with a butter knife and slowly coax the cookies out with a small spoon or fork if needed. Or use your fingers to pinch around the edges and spin the cookie up and out of the tin. Nutrition FactsCalories: 95kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. Calories below are with the whipped cream filling. There are 125 calories if using frosting as the filling.
