If you are hunting for a delightfully spooky treat that is as adorable as it is delicious, you have come to the right place! The Ghost Cookies with Buttercream Frosting Recipe is a favorite in my kitchen for good reason – these charming ghost-shaped cookies are soft, chewy, and crowned with the creamiest homemade buttercream frosting that’s simply irresistible. The way the sweet, smooth frosting melts into the tender cookie is pure magic and perfect for Halloween parties, cozy autumn afternoons, or anytime you want to share some spirited sweetness with your friends and family.
Ingredients You'll Need
Gathering the ingredients for this Ghost Cookies with Buttercream Frosting Recipe is straightforward, and each one plays a crucial role in creating the perfect texture and taste. From the rich cream cheese that keeps the cookies soft to the heavy cream that brings silkiness to the buttercream, these essentials come together beautifully to craft a batch of charming ghosts everyone will adore.
- ¾ cup unsalted butter (room temperature): Offers creaminess and helps the cookies maintain their tender texture.
- ½ cup full fat cream cheese (room temperature): Adds moisture and a subtle tang, keeping cookies soft and flavorful.
- 1 ½ cups granulated sugar: Sweetens and lightens the dough when beaten with butter.
- 1 large egg (room temperature): Binds ingredients together and contributes to the chewy texture.
- 2 teaspoon vanilla extract or vanilla bean paste: Infuses a warm, fragrant flavor throughout the dough and frosting.
- 3 cups all-purpose flour: Provides structure while keeping the cookies soft when combined with cornstarch.
- 1 tablespoon cornstarch: Helps create that delicate, melt-in-your-mouth softness.
- ½ teaspoon baking powder: Gives a subtle lift to the cookies without making them cakey.
- ½ teaspoon fine salt: Balances sweetness and enhances all the flavors.
- 1 cup unsalted butter (room temperature) for frosting: The base of the luscious buttercream.
- 1 tablespoon vanilla extract or vanilla bean paste for frosting: Adds depth and aromatic sweetness to frostings.
- ¼ teaspoon fine salt for frosting: Cuts through the richness for perfect flavor harmony.
- 3 ½ cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- ¼ cup heavy whipping cream (room temperature): Makes the buttercream frosting smooth, creamy, and easily spreadable.
- Optional decorations: Elevate your ghosts with little details or colors to match your Halloween vibe.
How to Make Ghost Cookies with Buttercream Frosting Recipe
Step 1: Prepare the Soft-Batch Cream Cheese Cookies
Start by beating the unsalted butter and cream cheese together until smooth and creamy – this blend is key to your cookie’s soft, tender texture. Then, add the granulated sugar and beat it in until the mixture lightens, which helps create that slightly chewy bite. One by one, mix in the egg and vanilla. In a separate bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, and salt. Incorporate these dry ingredients slowly into your wet ingredients to avoid overmixing, which could toughen the dough.
Step 2: Chill and Roll Out the Dough
The dough will be sticky at first, so divide it, wrap it tightly, and chill it for at least two hours or overnight for best results. When ready, lightly flour your surface and rolling pin, roll the dough to about ⅓ inch thickness, and cut out adorable ghost shapes using a 2 ½-inch cookie cutter. Don’t worry if you don’t have a ghost cutter; a small sharp knife can help you create your spooky shapes by hand. Chill cutouts again before baking to keep them perfectly shaped as they bake.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C) and bake each sheet for 12-14 minutes on the top rack. Keep a careful eye on them – the cookies are done when the edges are set but not browned. Cool them on the baking sheet for about 15 minutes, then move to a wire rack to cool completely, which helps them hold their shape while you prepare the frosting.
Step 4: Make the Buttercream Frosting
Cream the butter on medium speed until smooth and fluffy, then blend in the vanilla and salt. Gradually add powdered sugar and heavy cream, alternating between the two, until you reach a soft, spreadable consistency. Adjust cream or powdered sugar as needed to get just the right texture. This frosting is rich, silky, and the perfect counterpart to the soft cookies.
Step 5: Frost and Decorate Your Ghost Cookies with Buttercream Frosting Recipe
Transfer the frosting into piping bags – use a medium round tip for the white buttercream and consider tinting a small portion pink or any fun color for details like eyes or mouths. Pipe your ghosts with personality and charm, then add optional decorations to bring your spooky creations to life!
How to Serve Ghost Cookies with Buttercream Frosting Recipe
Garnishes
The best part of serving these cookies is the chance to get creative with your garnishes. Classic black edible gel or tiny chocolate chips can become ghostly eyes, while a sprinkle of edible glitter can make them sparkle like enchanted spirits. Adding a touch of crushed candy corn around the edges gives a festive, colorful finish.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea or hot cocoa. The creamy richness of the buttercream balances beautifully with spiced or chocolatey drinks, making your treat moment feel cozy and special. For a party, consider serving alongside bowls of roasted nuts or fresh fruit to complement the sweetness.
Creative Ways to Present
Display your ghost cookies on a tiered tray shaped like a graveyard or on rustic wooden boards for a charming fall vibe. Wrap individual cookies in clear cellophane with Halloween ribbon for gift-giving. Arranging them on a platter paired with mini pumpkins or autumn leaves adds an extra festive flair that your guests will love.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Ghost Cookies with Buttercream Frosting Recipe in an airtight container at room temperature for up to three days. The buttercream keeps the cookies soft, and storing them properly ensures they maintain their delightful texture and flavor.
Freezing
You can freeze unfrosted cookie dough wrapped tightly in plastic wrap for up to a month. For baked, unfrosted cookies, freeze in a single layer on a baking sheet, then transfer to freezer bags. Fully frosted cookies freeze best when flash frozen on a tray then stored in airtight containers to prevent frosting damage. Thaw gently at room temperature before serving.
Reheating
These soft cookies don’t require reheating, but if you prefer them slightly warm, pop them in a microwave for 5-7 seconds. This warms the buttercream just a touch, making the experience even more indulgent without losing their structure or flavor.
FAQs
Can I use margarine instead of butter for these cookies?
While you could substitute margarine, butter and cream cheese provide the rich flavor and tender texture essential to this Ghost Cookies with Buttercream Frosting Recipe. Margarine might change the taste and texture noticeably.
How can I make the frosting sturdier for decorating?
To make sturdier buttercream, use less heavy cream and more powdered sugar. Ensure the butter is well chilled but still soft. This will help your piping hold its shape longer, perfect for detailed ghost faces.
Are these cookies suitable for freezing after they are frosted?
Yes! Freeze frosted cookies on a tray first so they don’t stick together, then store them in airtight containers. Defrost at room temperature and avoid refrigeration as it can dry cookies out.
Can I add food coloring to the frosting?
Absolutely! Gel food coloring works best to keep the frosting texture smooth. You can create colorful ghost accents or completely different themed colors for the frosting in the Ghost Cookies with Buttercream Frosting Recipe.
What if I don’t have a ghost cookie cutter?
No problem! You can hand-cut ghost shapes with a sharp knife or use any similar-shaped cookie cutter like a teardrop or rounded triangle for a fun twist on these hauntingly delicious cookies.
Final Thoughts
Now that you know how to make these delightful Ghost Cookies with Buttercream Frosting Recipe, I encourage you to dive in and bake a batch to share with your loved ones. They’re truly a joy to make, and even more fun to eat! Whether it’s for a festive fall gathering or just a cozy day at home, these soft, sweet, and charming ghosts are guaranteed to bring smiles and a little extra magic to any occasion.
Print
Ghost Cookies with Buttercream Frosting Recipe
These soft and chewy Ghost Cookies are made with a rich cream cheese cookie base and topped with luscious homemade buttercream frosting. Perfectly shaped like adorable little ghosts, these cookies are sure to be a hit for Halloween or any festive occasion. The dough is chilled for optimal texture, rolled out, cut into ghost shapes, baked to perfection, and then decorated with smooth, creamy buttercream for a delightful treat.
- Total Time: 2 hours 4 minutes
- Yield: 36 cookies
Ingredients
Soft-Batch Cream Cheese Cookies
- ¾ cup (1 ½ sticks) unsalted butter, room temperature (170g)
- ½ cup or 4 oz. full fat cream cheese, room temperature (113g)
- 1 ½ cups granulated sugar (300g)
- 1 large egg, room temperature (56g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 3 cups all-purpose flour (375g)
- 1 Tbsp cornstarch (8g)
- ½ tsp baking powder (2g)
- ½ tsp fine salt (3g)
Buttercream Frosting for Cookies
- 1 cup unsalted butter, room temperature (226g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- ¼ tsp fine salt (2g)
- 3 ½ cups powdered sugar (454g or 1 lb. box)
- ¼ cup heavy whipping cream, room temperature (60g)
Decorations (Optional)
- 1 cup decorations (such as sprinkles, edible eyes, or colored sugar)
Instructions
- Prepare the Cookie Dough: In a large bowl or stand mixer, beat ¾ cup butter and ½ cup cream cheese on medium speed until smooth. Add 1 ½ cups granulated sugar and beat on medium-high for a couple of minutes until the mixture becomes lighter in color. Add 1 egg and 2 teaspoon vanilla extract, mix on medium until incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, and ½ teaspoon salt. Gradually add the flour mixture to the wet mixture in two additions, mixing on low speed until just combined. Scrape sides of the bowl between additions.
- Chill the Dough: Divide dough in half, flatten each into a rectangle about ½ inch thick, wrap in plastic wrap, and chill in the fridge for about 2 hours or freezer for 30 minutes. Dough can also be chilled overnight (allow 10 minutes at room temp before rolling).
- Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (175°C) at least 30 minutes before baking. Line two large baking sheets with silicone mats or parchment paper.
- Roll and Cut Cookies: Remove one dough portion from fridge/freezer. Unwrap and roll dough on floured plastic wrap to ⅓ inch thick. Cut out ghost shapes with a 2 ½-inch floured cookie cutter or hand-cut with a knife. Brush off excess flour and place cookies about 1 inch apart on prepared sheets.
- Chill Cut Cookies: Chill cut cookies for 15 minutes in fridge or 5 minutes in freezer to prevent spreading.
- Bake Cookies: Bake one sheet at a time on the top rack for 12-14 minutes, watching carefully to avoid browning edges. Remove when edges are set but not browned.
- Cool Cookies: Cool cookies on the baking pan for 15 minutes, then transfer to wire racks to cool completely. While baking/cooling, gather dough scraps, knead, wrap, and chill for reuse.
- Repeat Rolling, Cutting, and Baking: Repeat rolling, cutting, chilling, and baking with the second dough portion and dough scraps until all cookies are baked.
- Prepare Buttercream Frosting: Beat 1 cup butter on medium speed for 30 seconds until smooth. Mix in 1 tablespoon vanilla extract and ¼ teaspoon salt on low speed. Gradually add 3 ½ cups powdered sugar and ¼ cup heavy cream, scraping bowl as needed. Beat on low until fully combined and fluffy. Adjust consistency by adding more cream (1 tablespoon at a time) if too thick, or powdered sugar if too thin.
- Color & Prepare Frosting Bags: Scoop ¼ cup frosting into a small bowl and tint pink with gel food coloring. Transfer to a small piping bag with a small round tip (Wilton 5) or cut ½ cm opening. Place remaining frosting in a large piping bag with a medium round tip or cut a 1 cm opening. Seal tops with rubber bands.
- Decorate Cookies: Use white and pink buttercream to pipe ghost designs on cooled cookies. Optionally add decorations like sprinkles or edible eyes to finalize the ghost appearance.
Notes
- If chilling dough overnight, allow it to sit at room temperature for about 10 minutes before rolling to ease the process.
- Rolling the dough between sheets of plastic wrap or on plastic wrap helps minimize mess and prevents sticking.
- Chilling cut cookies before baking helps them retain their shape and prevents spreading.
- Watch cookies closely during baking to avoid browning; they should be soft and pale when done.
- Leftover dough scraps can be kneaded and re-rolled for more cookies.
- Adjust buttercream consistency by adding cream or powdered sugar as needed for piping.
- Gel food coloring is recommended for vibrant colors without thinning frosting.
- Use silicone mats or parchment to prevent sticking and make cleanup easier.
- These cookies keep well in an airtight container at room temperature for up to 3 days or can be frozen unfrosted for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
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