These ghost cookies are perfectly festive without being over the top! That goes for both the appearance and the work it takes to make them. They’re so simple using a buttery shortbread dough that’s rolled and shaped. Once chilled, it’s sliced, baked, tossed in sugar, and decorated with melted chocolate ghost faces! It’s the best Halloween cookie.
WHAT YOU NEED unsalted butter light brown sugar kosher salt egg yolks vanilla extract cornstarch all-purpose flour powdered sugar chocolate chips
1. In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter and brown sugar on medium-high speed for 1 minute or until light and creamy. 2. Then mix in the salt, egg yolks, and vanilla. Scrape down the bowl, add the cornstarch, and mix again until completely smooth. 3. Mix in the flour on medium-low speed until mostly combined. Then remove the bowl from the mixer and bring the dough together by hand using a rubber spatula. Fold until the dough is all one color and all dry ingredients are fully blended in. 4. Scoop the dough out with your hands and mold it into one large ball. It should be slightly sticky but easy to handle. If it’s TOO soft and sticky, chill the dough for about 15 to 30 minutes before continuing.
5. Split the dough in half and on a clean work surface, roll each half into a 7 ½ inch long log. Keep squeezing in the log as you work to maintain this length. 6. Now mold each log into a soft triangle shape. 7. Lay out a large sheet of plastic wrap and place the dough on the edge. Roll in the plastic wrap just until the bottom side is covered and facing towards you. Using your fingers, press two long lines through the bottom. This creates the curvy ridges at the bottom for our ghosts. Squeeze in the two ends of the dough to condense it back together and fully wrap. Do this for both logs and then chill in the refrigerator for at least 2 hours or overnight.
8. To bake, preheat the oven to 350F and line a large baking sheet with parchment paper. 9. Slice one log into 12 cookies, each a little less than ½” thick. Leave the other log in the refrigerator while the first one bakes. 10. Place on the baking sheet spaced only a couple inches apart and bake for 12 to 14 minutes. 11. Allow the cookies to rest on the pan for about a minute, then transfer to a cooling rack. Once they’re easy to handle but still warm, toss each cookie in a bowl of powdered sugar.
12. Then once the cookies have completely cooled, toss again in the powdered sugar to get a thicker layer. 13. Using a toothpick, scrape away the shape of eyes and a mouth on each cookie. Then place the melted chocolate in a piping bag fitted with a small round tip and dot on the eyes and mouth. 14. Allow the chocolate to set firm before storage. Enjoy!