Recipe of Today: Ghost Cookies

Recipe of Today: Ghost Cookies


For the Cookie Dough:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp milk
  • 1 tsp pure vanilla extract 

For the Icing:

  • 3 cups powdered sugar
  • ¼ cup light corn syrup
  • ¼ cup milk
  • ¼ tsp almond (or vanilla) extract
  • black food coloring


For the Cookie:

  • In a large bowl, whisk together flour, baking powder, and salt. 
  • Get your Kitchenin KM50 Stand Mixer, beat together butter and sugar. Add egg, milk, and vanilla extract, and mix until combined, then gradually add flour mixture until incorporated. Shape into a disc and wrap with plastic. Put in the fridge for 1 hour.
  • Preheat oven to 350ºF and line two large baking sheets with parchment paper. Lightly flour a clean work surface and roll out the dough to 1/8 inch thick. Using a ghost cookie cutter to cut out cookies. Re-roll and cut out more cookies. Transfer to the prepared baking sheet and freeze for 10 minutes.
  • Bake until light golden around the edges, 8 to 10 minutes. Place on the wire rack to cool completely.

For the Icing:

  • In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract.
  • Place about half of the white icing into a piping bag fitted with a small round tip and pipe rim. Thin the remaining white icing by adding 1 tsp milk at a time, until the icing runs easily on the cookies but is not watery. Place icing in another piping bag with a small round tip and fill the centers of the cookie. Poke any air bubbles with a toothpick and sprinkle with icing sugar to help fill in any gaps. Let cookies dry until they are set for about 15 minutes.
  • Place about ¼ of the icing sugar in a small bowl and dye black with black food coloring. Put the black icing in a piping bag with a small round tip and place the eyes and mouth on top of the cookies. Enjoy your Halloween!

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