Halloween Ghost Cookies
The perfect treat for Halloween has to be these Halloween Ghost Cookies. These simple, buttery frosted shortbread cookies require no royal icing. They’re so easy to decorate with no special piping skills required! I’ve even included a short video to show you the piping technique in action.
With their soft, butter texture and simple frosting technique, these shortbread cutout cookies are easy enough for beginners but charming enough to impress at any party or dessert table! They make the most adorable additions to a Halloween tablescape!
Since my Nana’s Scotch Shortbread has had me hooked on shortbread, I have always prefer frosted shortbread cookies over sugar cookies. They are so buttery and delcious. And, I find I can cut them thicker than sugar cookies, and they hold their shape well if you know the trick! Of course I am more than happy to share that trick with you, as well as how simple it is to decorate these cuties.
You can cut them out into shapes for every season, and use the same simple frosting technique regardless of the shape.
Toblerone shortbread cookies are another easy twist on classic shortbread that are hugely popular all year long!
Just 3 Ingredients to Make Shortbread Cutout Cookies that don’t spread
- butter
- flour
- powdered sugar (icing sugar)
How to Make Halloween Ghost Cookies
Be sure to see the full printable recipe below
Beat butter just until slightly softened. Add powdered sugar and beat until blended. Beat in about half the flour until combined.
Sprinkle half remaining flour on work surface, place dough on top and sprinkle remaining flour over the dough. Knead until all the flour has been incorporated. The edges should start to crack a little. Pat dough down and roll out to desired thickness. Cut ghost shapes using a cookie cutter. Re-roll scraps and continue to cut ghost shapes.
Place on parchment lined baking sheets, cover with plastic wrap and chill for 30-40 minutes. Bake at 275 degrees Fahrenheit for 20 to 30 minutes. Just until edges are starting to turn golden. Remove from oven and cool completely.
Combine butter, half the powdered sugar and milk in bowl of electric mixer, beating to combine. Add remaining powdered sugar a bit at a time, beating between each addition until smooth and thick enough to pipe. Add more powdered sugar or milk as necessary.
Using a small star tip (Wilton #18) fitted into a piping bag, fill bag with frosting. Starting at the top of the ghost simply pipe lines back and forth across the ghost, squeezing the frosting onto the cookie constantly, going from side to side. SEE VIDEO BELOW!
I used the same technique to frost cute pumpkin cookies for my Halloween Fit For a Princess tablescape. I used the same tip to “dot” on two flowers and then a straight tip to swirl on some vines.
Tips For The Perfect Frosted Shortbread Cookie
- Use room temperature butter, not softened butter. Butter that is too soft can result in the cookie spreading.
- Don’t skip the chill time! This is a vital part of the process to ensure the cookies hold their shape nicely. Chill for 30 minutes minimum, but up to an hour is fine.
- Prepare the buttercream frosting so that it is fluffy but stiff enough to hold its’ shape when piped.
- Add a few drops of white frosting colour for a brighter white if desired.
- When piping on the frosting, pipe the lines back and forth in a continuous motion, making sure to keep the lines touching each other. In tighter areas, release the pressure a bit but continue with the motion without stopping, and increasing pressure to fill the larger spaces.
- This technique is very forgiving and you can go back and fill in any gaps with your piping bag.
- Allow the frosting to air dry or chill until frosting is firm before storing them in single layers separated by parchment paper in an airtight container.
- Decorate with candy googly eyes or pipe eyes on with black frosting.
Once you bake a batch of these adorable ghost cookies, don’t be surprised if they disappear faster than you can say “BOO”! Half the fun is decorating them and the other half is watching everyone choose their favourite ghost.
Now, grab your cookie cutter and let’s get baking – these ghosts won’t make themselves!
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Shortbread Cut Out Cookies
Equipment
- 1 electric mixer
- measuring cups
Ingredients
For Cookies
- 1 cup butter, room temperature
- ½ cup powdered (icing) sugar
- 2 cups all purpose flour
For Frosting
- ½ cup butter, room temperature
- 2 cups powdered (icing) sugar
- 2 tablespoons milk
Instructions
To Make Shortbread
- Line cookie sheets with parchment paper or nonstick baking mat. Set aside.
- Beat butter just until creamy, slowly add powdered sugar and beat until combined. Add about half the flour and beat, continue adding flour a bit at a time until you have a stiff dough. Sprinkle a bit of the remaining flour on work surface, transfer dough onto the flour and sprinkle remaining flour onto the dough. Knead dough until all the flour is incorporated (edges may begin to crack and that is fine). Roll dough to desired thickness, about an 1/8 of an inch, and cut out shapes using cookie cutter. Gather up scraps, re-roll and cut more shapes until all the dough is used up.
- Place cut outs onto prepared baking sheet, cover with plastic wrap and chill in the refrigerator for 30 to 40 minutes. During the last 10 minutes preheat oven to 275℉
- Remove from the refrigerator, take off plastic wrap and bake for 20 to 30 minutes, just until edges are slightly beginning to turn golden. Remove from oven cool on cookie sheet for 5 minutes and then transfer to cooling rack to cool completely before frosting.
To Make Frosting
- Beat sugar on medium speed of electric mixer until light and fluffy. About 3 to 4 minutes. Turn mixer to low and slowly add 1 cup of the powdered sugar, beating until well combined. Add milk, and beat to combine. Scrap down sides and bottom of the bowl as necessary. Add remaining powdered sugar, beating well. Add additional powdered sugar or milk as required to achieve a fluffy frosting that will pipe easy but still hold its shape.
- Fit piping bag with a Wilton #18 star tip and fill with frosting. Starting at the top of the cookie, with a steady hand, pipe rows of frosting back and forth as you work your way down the cookie, continuing the pressure on the bag as you go.Set cookies aside to air dry the frosting or chill in the refrigerator. Store in single layers between parchment paper in an airtight container for up to 3 days or freeze for up to 2 months.
ADORABLE!! I LOVE THESE!