Halloween doesn’t have to by spooky with these Halloween Ghost Cookies!
Sugar Cookie Recipe
Makes about 1 dozen cookie sandwiches
- 1 cup (2 sticks) butter
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 3 cups flour
- ½ tsp baking powder½ tsp salt
1. Cream together butter and sugar until light and fluffy. Add eggs, one a time, mixing after each addition. Mix in vanilla extract.
2. In a separate bowl, whisk together flour, baking powder, and salt.
3, Add dry ingredients to wet in two additions. Divide dough in half, and wrap each half in plastic wrap.
4. Refrigerate cookie dough for at least 20 min in refrigerator or until firm.
5. Generously flour work surface, and roll out cookie dough until about 1/8” thick.
6. Cut out desired shapes and transfer to a parchment paper lined baking sheet. Bake for 9-11 min or until edges are golden brown.
Chocolate Ganache Recipe
- 8 oz. semisweet chocolate, chopped
- ½ cup heavy whipping cream
- ½ tsp instant espresso (optional)
1. Heat heavy whipping cream until just boiling.
2. Pour over chopped chocolate and let set for 2-3 minutes to allow chocolate to melt.
3. Stir until smooth, and then mix in espresso powder if desired.
What? More Delicious Cookies to Prepare for Halloween
Yummy Mummy Cookies
- 2/3 cup butter or margarine, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 1 or 2 (10 ounce) packages white chocolate chips, your choice
- 1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
- Additional mini semi-sweet chocolate chips
1. In a large bowl, beat butter, sugar and vanilla extract until creamy.
2. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well.
3. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.
4. Preheat the oven to 350 degrees F.
5. For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape; place on ungreased cookie sheet.
6. For head, roll 1 teaspoon dough into a ball the size of a grape; press onto wide end of body.
7. Repeat procedure with remaining dough.
8. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
9. Cool completely.
10. Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until chips are melted.
11. Place 1 cookie at a time on table knife or narrow metal spatula.
12. Spoon white chip mixture over just the top of cookie to coat; place on wax paper.
13. If mixture begins to thicken, return to microwave for a few seconds. Melt additional chips with shortening, if needed for additional coating.
14. As coating begins to set on cookies, use wooden pick to score lines in body and on face to resemble mummy.
15. Place two mini chocolate chips on each for eyes.
16. Store, covered, in cool dry place.”
Witch Hat Cookies
- Fudge Stripe Cookies
- Hershey Kisses
- Orange or black frosting
1. Turn a fudge stripe cookie over on the solid chocolate side.
2. Squeeze a blob of orange frosting onto the middle of the cookie.
3. Squash a kiss into the orange frosting. The frosting will hold the kiss, and then you have a Witch’s Hat”
Skeleton Bone Cookies
“You’ll need a candy thermometer for this recipe.
- 12 cups popped popcorn
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 tablespoons butter, cut into thin slices
- 2 teaspoons caramel candy flavoring (optional)
(available in specialty food stores)
- Black gumdrops
1. Lightly coat a skull-shaped pan with cooking spray or, if pan is unavailable, spray a double sheet of heavy-duty aluminum foil shaped into form of a skull. Set aside.
2.Combine sugar, corn syrup and water in 3-quart heavy saucepan.
3. Add butter and place pan over medium heat, stirring with wooden spoon until all sugar dissolves.
4. Wash down sides of pan with pastry brush dipped in hot water.
5. Use candy thermometer and continue cooking until temperature reaches 240 degrees F.
6. Remove from heat and stir in caramel candy flavoring.
7. Pour sugar mixture over warmed popcorn and toss with 2 forks until corn is evenly coated.
8. Spread into prepared skull form and press slightly to hold popcorn together.
9..Carefully unmold onto foil-covered board or cookie sheet. Set aside to completely harden.
10. To decorate, use rolling pin and roll out black gumdrops.
11. Cut out gumdrops to form eyes, nose and mouth”
Quick Ghost Cookies
- 1 pound almond bark or white chocolate
- 1 package mini chocolate chips
- 1 package Nutter Butter cookies
1.Melt almond bark/white chocolate over a double boiler or in the microwave.
2,Dip cookies in almond bark/white chocolate.
3. Place cookies on cookie sheet or parchment paper.
4, Place mini chocolate chips on cookies for eyes.
5, Let dry for 1 to 2 minutes”
Howlin’ Candy Corn Cookie Bark
- 16 Halloween Oreos, chopped
- 1 1/2 cups mini pretzels broken in pieces
- 1/3 cup raisins
- 1 (12 ounce) package white chocolate chips
- Candy corn
- Milk chocolate to drizzle
- Melt chips and pour over mixture of cookies, pretzels, raisins and candy corn in a 13 x 9-inch pan lined with foil that has been sprayed.
2, Drizzle with chocolate.
And Best of All… There’s Even More Halloween Recipes You Can Choose?
I’ve written several Halloween recipe books I believe you’ll enjoy.
This cookbook offers a good variety of recipe Ideas for Halloween parties, dinner and appetizers
In fact, this book is available from the world’s largest retailer.
Above all, I hope you found these easy Halloween appetizer recipes to be just what you were searching for!
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Filed under: Halloween Recipes