Print

Easy Ghost Sugar Cookies Recipe – Kid-Approved & Cute

ghost sugar cookies - featured image
Print Recipe

These ghost sugar cookies are soft, chewy, and adorable, made with simple ingredients and a secret touch of almond extract. Perfect for Halloween parties, classroom treats, or cozy family movie nights.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt or table salt
  • ¼ cup (45g) mini chocolate chips
  • Powdered sugar, for dusting (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy. Scrape down the sides halfway through.
  2. Add the wet ingredients: Add the room-temperature egg, vanilla extract, and almond extract. Beat on low speed until just combined, about 30 seconds. Do not overmix.
  3. Mix the dry ingredients separately: In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry: Add the flour mixture to the butter mixture in two additions, mixing on low speed after each until just incorporated. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 15 minutes.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape the ghosts: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place on prepared baking sheets about 2 inches apart. Gently flatten each ball slightly with your palm, then pinch one side to form a small tail (teardrop shape).
  8. Add the eyes: Press two mini chocolate chips gently into the top portion of each ghost cookie, just until flush with the dough. Do not press too deep.
  9. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Edges should be just barely golden; centers will look slightly underdone.
  10. Cool properly: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Dust with powdered sugar if desired.

Notes

The almond extract is the secret ingredient—do not skip it. Room temperature ingredients are crucial for proper texture. Do not overbake; cookies continue baking on the hot pan. Chill dough between batches to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: ghost sugar cookies, Halloween cookies, easy sugar cookies, kid-friendly Halloween treats, soft sugar cookies, almond extract cookies

Find it online: https://cookluma.com/easy-ghost-sugar-cookies-recipe-kid-approved-and-cute/