Halloween Ghost Cookies

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.

• Preparation Time: 45 mins
• Cooking Time: 6 mins
• Total Time: 51 mins
• Calories: 64 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.