The ghost cookies with cotton candy are fun and delicious cookies designed for Halloween. Fun ghost shapes of classic shortcrust pastry made with flour, sugar, butter, and eggs, decorated with chocolate chips or gummy candies for the eyes and a fluffy layer of cotton candy that creates a truly fluffy and unique effect.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 17 Pieces
- Cooking methods: Oven
- Cuisine: Creative
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2.8 oz cotton candy (already prepared, white or colored)
- 1 egg
- 1 pinch fine salt
- as needed water
- as needed jam
- as needed gummy candies (or chocolate chips)
Tools
- Food scale
- Stand mixer
- Paddle attachment
- Cookie cutter
- Plastic wrap
- Pastry board
- Scraper
- Refrigerator
- Oven
- Parchment paper
- Baking tray
- Tongs
- Knife
- Brush
- Small bowl
Steps
To prepare the ghost cookies with cotton candy…
In the bowl of a stand mixer fitted with a paddle attachment or in a food processor with blades (or by working the dough by hand in a bowl), place the cold butter cut into cubes and granulated sugar. Start the mixer until you get a sandy consistency.
Add the egg and a pinch of fine salt to the sugar and butter mixture. Turn on the mixer again to incorporate them.
Finally, add the all-purpose flour and turn on the mixer one last time, working the dough until it starts to come together.
Transfer the dough with the help of a scraper onto a pastry board forming a ball, wrap it in plastic wrap, and place it in the refrigerator to rest for 30 minutes.
After the resting time of the shortcrust pastry in the refrigerator, take it out and work it with your hands to soften it slightly, then roll it out to a thickness of 1/5 inch with a rolling pin on a lightly floured pastry board.
Using the ghost-shaped cookie cutter, cut out approximately 17 ghost cookies measuring 4 inches x 2.3 inches (or another size with the available cutter, as long as it’s not too small).
Place the cookies on a baking tray lined with parchment paper, position chocolate chips for the ghost eyes (if using gummy candies, place them only when the cookies are cooked, otherwise they will melt in the oven).
Bake the cookies in a preheated oven at 355 degrees Fahrenheit and bake them for 10-15 minutes in a ventilated mode. When they are cooked, remove them from the oven and let them cool completely.
Add a dab of jam to the cookies where you haven’t placed chocolate chips instead of the eyes and attach gummy candies on top of it.
Finally, lightly moisten the surface of the cookie with your fingers or a brush and use the tongs to attach the cotton candy on top, proceeding the same way for the other cookies. I recommend doing this last step just before serving them, as once the cotton candy is placed, it tends to dry and flatten after 15-20 minutes.
