Ghost Sugar Cookies are a soft, buttery cut-out cookie dipped in white chocolate and finished with a simple candy face — no piping bag or royal icing required. The dough is sturdy enough to hold a clean shape but still bakes up tender, and the white chocolate dip does all the decorating work for you. They’re the kind of Halloween cookie that looks like it took a class to make, and actually just takes a butter knife.
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Why You’ll Love This Ghost Sugar Cookies Recipe
- No royal icing, no piping tips — a quick dip in melted white chocolate gives you clean, glossy ghosts in seconds.
- Make-ahead friendly — the dough chills (and can wait in the fridge up to 2 days), so you can split this over two easy sessions.
- Kid-approved decorating — pressing on the candy eyes is the fun part, and even little hands can’t really mess it up.
Ingredients You’ll Need
Here’s what makes these ghost sugar cookies hold their shape and taste this good:
- Softened (not melted) butter — creamed properly with the sugar, it traps air that keeps the cookies tender instead of tough.
- A touch of almond extract (optional) — just ¼ teaspoon rounds out the vanilla with a bakery-style flavor; leave it out if you’d rather keep things simple.
- White candy melts — they set up firm and glossy at room temperature, which is what gives the ghosts their smooth, opaque coating.
- Mini chocolate chips — turned pointy-side down, they make perfect tiny ghost eyes and an “oh!” mouth.
How to Make Ghost Sugar Cookies
- Cream the softened butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla (and almond extract, if using) until fully combined.
- Whisk the flour, baking powder and salt together in a separate bowl, then mix into the butter mixture on low speed just until a soft dough forms.
- Divide the dough in half, flatten into discs, wrap in plastic, and chill for 30 minutes (or up to 2 days).
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll the dough to ¼-inch thick on a lightly floured surface and cut into ghost shapes.
- Bake for 9-10 minutes, until the edges are just barely golden, spacing cookies 2 inches apart. Cool completely on the pan before decorating.
- Melt the white candy melts in the microwave in 20-second bursts, stirring between each, until smooth.
- Dip the top of each cooled cookie into the melted white chocolate, letting the excess drip off, then set back on the parchment.
- Press on mini chocolate chips for the eyes and mouth while the chocolate is still wet, then let set at room temperature for 15 minutes before serving.
Tips for Perfect Ghost Sugar Cookies
- Chill the dough fully. Skipping the 30-minute chill makes the dough too soft to transfer to the pan cleanly, and the ghosts lose their shape in the oven. It’s the same reason we chill the dough for our Sweet Potato Cookies — cold dough is the whole secret to crisp edges.
- Don’t skip the parchment. These cookies are pale on purpose, so it’s hard to judge doneness by color — parchment keeps the bottoms from over-browning while you watch the edges instead.
- Work in small batches when dipping. Melted candy melts firm up fast; if it thickens before you’re done, a quick 10-second reheat brings it right back to dipping consistency.
Variations
A few ways to change these ghost sugar cookies up: tint the white chocolate the palest lavender or green for a more “witchy” look, swap the round chocolate chip eyes for black gel icing dots, or cut the same dough into pumpkin and bat shapes for a mixed Halloween cookie platter. For another no-piping Halloween cookie, our Monster Cookie Bars skip the cutting and dipping altogether and come together even faster.
What to Serve With It
These are light enough to serve alongside a slice of something richer — try them next to our Maple Cream Pie for a fall dessert table that balances silky and crisp. A mug of hot cocoa or spiced cider is the obvious pairing for a Halloween party.
Frequently Asked Questions
Can I make ghost sugar cookies ahead of time? Yes — the dough keeps in the fridge for up to 2 days, or bake and cool the plain cookies up to 3 days ahead and store them undecorated. Dip and decorate the day you’re serving them so the white chocolate stays glossy.
Do I need a ghost-shaped cookie cutter? It helps, but you can freehand the shape with a paring knife using a drinking glass for the rounded top — a slightly wobbly ghost is arguably cuter anyway.
Can I use white chocolate chips instead of candy melts? You can, though they’re more prone to seizing up when melted. Stir in ½ teaspoon of shortening or coconut oil to help them stay smooth and pourable for dipping.
How do I store the finished cookies? Once the white chocolate has fully set, store the cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 5 days.
Final Thoughts
Ghost sugar cookies are proof that a Halloween treat doesn’t need piping skills to look intentional — a good dip and a steady hand with two chocolate chips gets you there every time.
I hope these bring a little joy to your table this Halloween. If you make a batch, I’d love to see how your ghosts turned out — every wobbly shape has its own personality, and that’s half the fun.
Ghost Sugar Cookies
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 oz white candy melts
- 1/3 cup mini chocolate chips for faces
Instructions
- Cream the softened butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla (and almond extract, if using) until fully combined.
- Whisk the flour, baking powder and salt together in a separate bowl, then mix into the butter mixture on low speed just until a soft dough forms.
- Divide the dough in half, flatten into discs, wrap in plastic, and chill for 30 minutes (or up to 2 days).
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll the dough to ¼-inch thick on a lightly floured surface and cut into ghost shapes.
- Bake for 9-10 minutes, until the edges are just barely golden, spacing cookies 2 inches apart. Cool completely on the pan before decorating.
- Melt the white candy melts in the microwave in 20-second bursts, stirring between each, until smooth.
- Dip the top of each cooled cookie into the melted white chocolate, letting the excess drip off, then set back on the parchment.
- Press on mini chocolate chips for the eyes and mouth while the chocolate is still wet, then let set at room temperature for 15 minutes before serving.