Ghost Cookies

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The EASIEST ghost cookie cups! Only THREE ingredients! chelseasmessyapron.com

These easy Ghost Cookies make a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups and fill them with frosting; decorate with miniature chocolate chips for the eyes.

These Ghost Cookies will make the perfect addition to your Halloween celebrations! They can be made from scratch or simplified with store-bought ingredients.

Image of one of the Ghost Cookies sitting on a bowl.

Ghost Cookies

My boys and I have a Halloween party this Wednesday night. I decided on the costumes a couple of days ago, started making them and I’m currently procrastinating finishing them. I need to get a couple more pieces and just haven’t gone to the store yet.

Speaking of procrastination… these adorable Ghost Cookies are the perfect treat if you’ve put off making treats for a Halloween event. There are only six ingredients and require minimal hands-on time.

While the different elements (cookies and frosting) can certainly be made from scratch, I’m sharing how to make these ghost cookies in under 30 minutes. We accomplish this with a sugar cookie mix and store-bought frosting. Let’s start by talking about how to make the cookies.

How to make Ghost Cookies

  1. Start with a packaged sugar cookie mix and the listed ingredients. 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 drop cookies– not cut-out cookies.
  2. Measure cookie dough balls. I like to use a 1 tablespoon measuring spoon for accuracy. Just barely fill that measuring spoon (don’t pack in the dough) and that’s the perfect amount needed. 
  3. Roll into balls. Once the dough is measured, quickly roll the dough into a ball and place it in a well-greased nonstick mini-muffin tin. Gently press an indent with your finger.
  4. Bake. Bake the sugar cookies according to the instructions and then gently press the back of a 1/2 teaspoon measuring spoon into each cookie right out of the oven.
  5. Remove from the pan. Gently coax the sugar cookie cups out of the muffin pan and let them finish cooling on a cooling rack. Cool completely before filling the cookies and decorating them,
  6. Add frosting. Pipe swirls of frosting (store-bought or use this cream cheese frosting) and decorate by adding two miniature chocolate chips for eyes You’ll have the cutest Ghost Cookies ever! And the store-bought frosting you use doesn’t have to be from a can — many grocery stores have freshly made frosting in the bakery section of the store.

Process shots-- images o the cookie base being made and pressed into a mini cupcake pan.

Tips for making the cookie base

When 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; the Ghost Cookie bases always come out perfectly!
  • Grease the muffin tin: Use a good nonstick cooking spray and spray the pan well before adding in the sugar cookie dough.
  • Less cookie dough is better: If you don’t want to measure out each ball of dough, just 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 completely 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 ease them out. Work the edges with a table 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 pan.

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 eyes for the ghost.

QUICK TIP

If you don’t have your own decorating tips, look for cans of prepared frosting that come with disposable tips.

More Halloween Treats 

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Ghost Cookies

0 from 0 votes
These easy Ghost Cookies make a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups and fill them with frosting; decorate with miniature chocolate chips for the eyes.
Print Recipe

Ghost Cookies

0 from 0 votes
These easy Ghost Cookies make a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups and fill them with frosting; decorate with miniature chocolate chips for the eyes.
Course Dessert, Snack
Cuisine American
Keyword ghost cookies
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 40 cookie cups
Calories 86kcal
Cost $3.62

Ingredients

  • 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 (or homemade frosting)
  • Mini chocolate chips

Instructions

  • COOKIE CUPS: Preheat the oven to 350 degrees F. Grease a miniature muffin tin. Prepare the sugar cookie dough according to package directions for drop cookies. 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 and no longer glossy at the edges. (The time will vary, based on how much dough you have in the muffin tin, so watch carefully). We don't want the cookies overbaked at all or they yield hard/unpleasant 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 few minutes and then begin gently coaxing them out. Use a table knife to trace around the edges and a fork to help gently ease 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 into the (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 Notes

Note 1: 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.
Note 2: Calories below are with the whipped cream filling. There are 125 calories if using frosting as the filling.

Nutrition Facts

Serving: 40cookie cups | Calories: 86kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 8mg | Sugar: 11g | Vitamin A: 11IU | Calcium: 4mg | Iron: 1mg

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