Halloween Ghost Cookies Food

FRIGHTFULLY EASY GHOST COOKIES

Frightfully Easy Ghost Cookies image

Create our ghost-frosted sugar cookies with just three ingredients, and serve up a festive, no-fuss dessert. Our low-effort Halloween cookie recipe requires almost no prep and takes just 20 minutes to pull together. It's the perfect treat to make with your kiddos! Make these Halloween ghost cookies as a family and discover a new go-to.

Provided by Pillsbury Kitchens

Categories Dessert

Time 30m

Yield 32

Number Of Ingredients 3

Ingredients

12 oz. vanilla-flavored candy coating, cut into pieces
1 (1-lb.) pkg. peanut butter-filled sandwich cookies
64 miniature chocolate chips (4 teaspoons)

Steps:

In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g

HALLOWEEN GHOST COOKIES

Halloween Ghost Cookies image

All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.

Provided by barbara

Categories Desserts Cookies Cut-Out Cookie Recipes

Time 3h6m

Yield 90

Number Of Ingredients 13

Ingredients

1 cup butter
1 ½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup confectioners' sugar
2 teaspoons milk, plus more if needed
2 teaspoons light corn syrup, or more as needed
¼ teaspoon vanilla extract
1 (12 ounce) package miniature semisweet chocolate chips

Steps:

Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.6 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 36.4 mg, Sugar 5.4 g

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