Prepare for a sweet scare when these adorable Halloween ghost cookies are all iced, decorated, and ready to party. Super easy and kid-friendly to make, these butter cut-out cookies coated with royal icing are the perfect dessert for your Halloween spread. Candy eyeballs add a playful, whimsical touch to these spooky treats, but you could also use black icing to draw eyes on your ghost cookies. Using a classic cut-out butter cookie dough keeps the edges of your ghost cookies shape neat and clean—no worries about the cookies expanding when they bake. Whip up a batch with the kids and let them go to town with the decorating for a fun Halloween kitchen activity.
1 1/2 cups butter
1 1/2 cups sugar
2 large eggs
1 tablespoon vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
How to Make It
Beat butter at medium speed with an electric mixer until creamy. Add sugar gradually, beating well. Add eggs and vanilla; beat well.
Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces, and flatten into disks. Wrap in plastic wrap; chill 1 hour.
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out with 3- or 4-inch ghost-shaped cookie cutters. Place on prepared baking sheets.
Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely.
Once cookies have cooled on wire rack for 30 minutes, ice and decorate as desired, using candy eyeballs. Let icing set and serve immediately or keep in airtight container for up to 2 days.