The Halloween ghost cookies are shortcrust pastries filled with jam, without fondant icing. I made these cookies without using a ghost-shaped cookie cutter, but with a heart-shaped cutter (to form the ghost’s body) and a round piping tip (to create the eyes and mouth). Once baked, I filled the cookies with grape jam, but you can use your preferred jam. Finally, I sprinkled them with powdered sugar to make them spookily delicious!
For more themed recipes, check out the collection Halloween Recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 30 cookies
- Cooking methods: Oven
Ingredients
- 2 cups all-purpose flour
- 7 tbsp butter (room temperature)
- 2 eggs
- 1/4 cup sugar
- Half packet baking powder
- as needed jam
- as needed powdered sugar
Tools
- Cookie Cutter
- Rolling Pin
Steps
To make the ghost cookies, in a bowl or stand mixer, add the flour and butter.
Start kneading and then add the eggs, continue mixing, then add the sugar, and finally the baking powder.
Mix until you obtain a homogeneous dough. Cover the bowl with plastic wrap and let it rest in the refrigerator for 10 minutes.
Then transfer the dough onto a floured surface. Roll out the dough with a rolling pin to about 1/8 inch thick.
Using a heart-shaped cutter, form the cookies, then cut them in half lengthwise.
In half of the cookies, poke small holes using a round piping tip or a straw to form the eyes and mouth.
With the remaining dough, roll out another sheet and form more cookies, proceeding in the same way.
Bake the cookies in a preheated oven at 350°F for 10-15 minutes, or until golden. Remove from the oven and let cool.
Dust the cookies with holes with powdered sugar. Spread a teaspoon of jam on the cookies without holes.
Join a cookie with jam and a cookie with holes to form the ghost cookies. Enjoy!
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