Ghost Sugar Cookies
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.
Servings: 24 cookies
Calories: 140kcal
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.
Notes
Store dipped cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 5 days. Dough can be made up to 2 days ahead.