These Misty Ghost Sugar Cookies bring the perfect blend of spooky charm and delicious sweetness to your Halloween celebrations! These unique cookies are circular and feature a foggy, misty ghost effect created with delicate white icing, making them ideal for Halloween parties, trick-or-treat bags, or as a festive treat for family and friends. With their soft, buttery texture and eerie look, these cookies are a fun and easy way to get into the Halloween spirit.
The Simple Ingredients:
One of the best things about these misty ghost cookies is that they’re made with basic pantry ingredients. You only need flour, butter, sugar, vanilla, and a few decorative touches to transform these ingredients into ghostly treats. The white icing creates a foggy, misty effect on the cookies’ surface, and a few mini chocolate chips, black icing dots or googly eyes make haunting eyes for each ghostly face.
Want some more Fall and Halloween treats?
If, like us, you can’t get enough of these cookies then we know you’ll simply love our delicious:
- Pumpkin & Cinnamon Swirls – perfectly spiced and warm pumpkin & cinnamon swirls are perfect for cozy fall nights and sweet treats!
- Mini Spider Cookies with Dark Chocolate Chunks – Chewy, rich, and loaded with dark chocolate chunks—perfectly creepy mini spider cookies for fall gatherings.
- Pumpkin & Pecan Bundt Cake – Warm, spiced pumpkin bundt cake with crunchy pecans—ideal for cozy fall nights and festive parties.
- Tahini & Cinnamon Swirls – Earthy tahini and aromatic cinnamon in soft, flaky swirls—a delicious seasonal twist for holiday spreads.
How to make the cookies?
Preheat the oven to 180C/356F. Line a large tray with baking paper.
Beat the butter and sugar together for a couple of minutes, until creamy. Add in the the egg and vanilla, beating until combined. Mix in the flour, baking powder, cocoa powder and salt until combined. I find that it is easiest to do this by hand.
Once combined continue to mix the dough on a very lightly floured countertop or work surface. Roll out the dough evenly. Make sure that you don’t roll the dough out to be too thin. Just under 1 cm or a third of an inch in thickness is perfect. Use round biscuit cutters to cut out your cookies and place on your baking tray to cook.
I bake for 16-18 minutes. When you take them out of the oven they should still be slightly soft to the touch. Leave the cookies to cool fully on the tray, and they will harden and finish cooking as they cool.
To make the icing, beat the egg whites, icing sugar, corn syrup and water together until smooth and glossy. Enjoy!
Misty Ghost Sugar Cookies
Ingredients
- 225 g unsalted butter softened
- 220 g caster sugar
- 2 tsp vanilla extract
- 1 egg
- 3/4 tsp baking powder
- 450 g flour
- 2 tbsp cocoa powder heaped
- 2/4 tsp salt
To make the icing
- 330 g icing sugar
- 40 ml egg white white of 1 large egg
- 2 tbsp corn syrup
- 1.5 tbsp water
Instructions
- Preheat the oven to 180C/356F. Line a large tray with baking paper. Beat the butter and sugar together for a couple of minutes, until creamy. Add in the the egg and vanilla, beating until combined.
- Mix in the flour, baking powder, cocoa powder and salt until combined.
- Once combined continue to mix the dough on a very lightly floured countertop or work surface. Roll out the dough evenly. Just under 1 cm or a third of an inch in thickness is perfect. Use round biscuit cutters to cut out your cookies and place on your baking tray to cook.
- I bake for 16-18 minutes. When you take them out of the oven they should still be slightly soft to the touch. Leave the cookies to cool fully on the tray, and they will harden and finish cooking as they cool.
- To make the icing, beat the egg whites, icing sugar, corn syrup and water together until smooth and glossy. Enjoy!