Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ghost Cookies with Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

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

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
  • 1/2 cup or 4 oz. full fat cream cheese, room temperature (113g)
  • 1 1/2 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)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp fine salt (3g)

Buttercream Frosting for Cookies

  • 1 cup unsalted butter, room temperature (226g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1/4 tsp fine salt (2g)
  • 3 1/2 cups powdered sugar (454g or 1 lb. box)
  • 1/4 cup heavy whipping cream, room temperature (60g)

Decorations (Optional)

  • 1 cup decorations (such as sprinkles, edible eyes, or colored sugar)

Instructions

  1. Prepare the Cookie Dough: In a large bowl or stand mixer, beat 3/4 cup butter and 1/2 cup cream cheese on medium speed until smooth. Add 1 1/2 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 tsp vanilla extract, mix on medium until incorporated.
  2. Mix Dry Ingredients: In a separate bowl, whisk together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder, and 1/2 tsp 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.
  3. Chill the Dough: Divide dough in half, flatten each into a rectangle about 1/2 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).
  4. 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.
  5. Roll and Cut Cookies: Remove one dough portion from fridge/freezer. Unwrap and roll dough on floured plastic wrap to 1/3 inch thick. Cut out ghost shapes with a 2 1/2-inch floured cookie cutter or hand-cut with a knife. Brush off excess flour and place cookies about 1 inch apart on prepared sheets.
  6. Chill Cut Cookies: Chill cut cookies for 15 minutes in fridge or 5 minutes in freezer to prevent spreading.
  7. 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.
  8. 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.
  9. Repeat Rolling, Cutting, and Baking: Repeat rolling, cutting, chilling, and baking with the second dough portion and dough scraps until all cookies are baked.
  10. Prepare Buttercream Frosting: Beat 1 cup butter on medium speed for 30 seconds until smooth. Mix in 1 Tbsp vanilla extract and 1/4 tsp salt on low speed. Gradually add 3 1/2 cups powdered sugar and 1/4 cup heavy cream, scraping bowl as needed. Beat on low until fully combined and fluffy. Adjust consistency by adding more cream (1 Tbsp at a time) if too thick, or powdered sugar if too thin.
  11. Color & Prepare Frosting Bags: Scoop 1/4 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 1/2 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.
  12. 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.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/ghost-cookies-with-buttercream-frosting-recipe/