How to Make Ghost Cookies
Create the perfect spooky ghost cookies for your Halloween party, these cookies are made using a chocolate dough and then use ready roll icing to decorate. Delicious!
This project is perfect for those wanting to progress to the next level with their icing work, however if you are a beginner these ghost cookies are a great way of learning new techniques, and getting to grips with different icing tools, and the design can be simplified to match your level.
How to Make Ghost Cookies
Suitable for : Intermediates to advanced bakers
You Will Need
- Ghost cookie cutter – available in store
- Renshaw icing in white, black, orange, green, grey and purple
- Royal icing and food colourings – I used black and orange
- Piping bags and writer nozzle
- Daisy plunger cutter
- Round plunger cutters
- Leaf shaper tool
- Sharp knife
Dough recipe (makes 20 to 30)
- 225 grams Unsalted butter, softened
- 200 grams Caster sugar
- 115 grams Light brown sugar
- 2 small Eggs, cold
- 375 grams Plain flour, sifted
- 70 grams Cocoa powder, sifted
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
How to Make
1. In an electric mixer fitted with paddle attachment, cream together the butter and sugars for approximately five minutes until fluffy and pale. Beat in eggs until just combined.
2. Add flour, cocoa, salt and vanilla and mix on low speed until thoroughly combined. Wrap the dough in cling film and chill in fridge for 45 minutes before rolling out on a floured surface.
3. Roll out dough to a thickness of 5 millimetres.
4. Place shapes on baking tray lined with greaseproof paper and chill in freezer for 15 minutes before baking at 170 degrees Celsius for 12 to 16 minutes or until edges of cookies are just crisp. Cool cookies on wire racks until completely cold before decorating.
5. Roll out white icing (approximately 3 millimetres thick) and use same cutter to cut out shapes. Brush the back with a little cooled boiled water and affix to your cookie.
6. Roll two small unequal sized balls of black icing and squash them flat. Attach to the cookie with water for the eyes. Add two tiny balls of white icing for the pupils.
7. Customize your cookie further by adding a pumpkin – roll a cherry tomato sized ball of orange icing and flatten it at the back. Score lines into it with the leaf shaper tool
8. To add chains to your ghost you will need two of the smallest sizes of round plunger cutters and grey icing. Cut circles with the larger size and remove the middle of each circle with the smaller size until you are left with some hoops.
Squeeze lightly into a link shape and attach the first one to your cookie. The next link will need to be cut so you can link it through the first one – thread a third link onto it before sticking down onto your cookie. Repeat this process until you have completed a whole chain from one arm of the ghost to the other.
9. You could add a simple patch to your ghost with a square of coloured icing. Use some black coloured Royal icing in a piping bag fitted with a writer nozzle to pipe on the stitches. Add a spooky greeting if you wish!
The finished cookies . . .