86% would make this again

Ghost Cookies Halloween

Q: Why did my ghost cookies lose their shape or spread in the oven?

Keep the dough cool, use a cut out cookie recipe, and chill the rolled sheets and the cut shapes before baking so the fat stays firm and the edges stay sharp. Freezing or very cold chilling right after cutting is a common, reliable trick that helps cookies hold their shape.

Q: How do I get the perfect flood consistency for royal icing for a smoother look?

Thin the icing until it meets the 10 second rule: drag a knife or spoon through the surface and if it smooths over in about ten seconds it is right for flooding; keep a slightly stiffer batch for outlining and a thinner batch for filling so the icing self levels into a glossy smooth surface.

Q: How long does royal icing take to dry and how can I speed it up?

Royal icing can crust in an hour or two but usually needs several hours to harden fully, often overnight; to speed drying put the cookies in a cool, dry room and use a small fan or low humidity environment since moisture slows the set.

Q: Why does my icing crater, get bubbles, or bleed colours, and how do I avoid that?

Air bubbles come from mixing too fast and can be popped with a scribe or toothpick right after flooding; craters and breakdown often happen from over thinning, adding too much colour, or oils getting into the icing, so mix gently, avoid oily extracts, and use just enough water for the right consistency.

Q: What is the easiest way to add candy eyes so they look like the photo and stay put?

Either press store bought candy eyes into the still wet flood so they sink slightly and sit flush, or make royal icing eye transfers on parchment ahead of time and glue them on with a dab of royal icing; making your own eyes also gives precise size and placement.

Q: How should I store iced ghost cookies so the icing stays shiny and firm?

Let the icing dry completely before stacking, then store in a single layer in an airtight container at room temperature; in humid weather add paper towel between layers or keep the container in a drier spot to avoid tacky icing.

Vish G

October 5, 2025

Ghost Cookies for Halloween are the perfect mix of cute and spooky for any party or family night. They’re simple to make and fun to decorate with kids or friends. Serve them as a sweet treat everyone will remember long after the last costume is packed away.

PREP TIME

25 MIN

COOK TIME

12 MIN

SERVINGS

Ingredients

For the cookies
225g (1 cup) unsalted butter, slightly firm, not too soft
150g (¾ cup) caster sugar (or granulated sugar)
1 large egg + 1 extra yolk
1 tsp vanilla extract
320g (2½ cups + 2 tbsp) plain flour (all-purpose flour)
2 tbsp cornflour (cornstarch)
½ tsp salt
For the royal icing
250g (2 cups) icing sugar (confectioners’ sugar), sifted
2 tbsp meringue powder (or use 1 pasteurised egg white if preferred)
4–5 tbsp water, added gradually
½ tsp vanilla extract (optional)
For decoration
Candy eyes or homemade icing eyes (white and black royal icing)

Instructions

Beat the butter and sugar together until smooth and creamy but not fluffy. This helps the cookies hold their shape.
Add the egg, extra yolk and vanilla, mixing until just combined.
In a separate bowl, whisk together the flour, cornflour and salt. Add this to the butter mixture and stir until a soft dough forms.
Divide the dough in half, shape each half into a flat disc, and roll it between two sheets of baking paper to about 6–8mm thick (¼ inch).
Place the rolled sheets on a tray and chill or freeze for about 20–30 minutes until firm. This keeps the cookies neat when cutting.
Preheat the oven to 180°C (350°F) and line two baking trays with parchment.
Use a ghost-shaped cookie cutter to cut out shapes. Transfer carefully to the trays, leaving a little space between each.
Chill the cut shapes again on the tray for 10 minutes before baking.
Bake for 10–12 minutes or until the edges are just turning pale golden. The centres should stay light.
Leave to cool completely on a wire rack before icing.
Now for the fun part, lets make the icing! In a bowl, whisk the icing sugar, meringue powder and water until smooth and glossy. Start with 4 tablespoons of water, then add tiny amounts until the icing slowly smooths out within about 10 seconds after stirring (the “10-second rule”).
Spoon a small amount into a piping bag for outlining (keep this slightly thicker), then thin the rest to flooding consistency.
Pipe an outline around each cookie, then fill the centre with the thinner icing. Use a toothpick or scribe to spread it evenly and pop any air bubbles.
While the icing is still wet, press on one candy eye or add an icing eye.
Let the cookies dry uncovered for several hours, or overnight, until the icing is fully set and firm to the touch.