FRIGHTFULLY EASY GHOST COOKIES
Create our ghost-frosted sugar cookies with just three ingredients, and serve up a festive, no-fuss dessert. Our low-effort Halloween cookie recipe requires almost no prep and takes just 20 minutes to pull together. It's the perfect treat to make with your kiddos! Make these Halloween ghost cookies as a family and discover a new go-to.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 32
Number Of Ingredients 3
Steps:
- In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
- Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g
HALLOWEEN SUGAR COOKIES
Spook yourself sweet this Halloween season with festive sugar cookies that are no trick, all treat.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 20 to 24 cookies
Number Of Ingredients 10
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes.
- To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip.
- For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour.
- For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour.
- For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour.
- For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight.
GHOST SUGAR COOKIES
These Halloween-themed cookies are super easy to make with a simple sugar cookie base and coating of royal icing. Let little ones help decorate with jelly beans for the eyes and licorice lace for the mouth. We've added pumpkin pie spice to go with the season, but you can make this simple sugar cookie for any holiday or time of year- just omit the pumpkin pie spice and use the cookie cutter of your choice. These friendly ghosts are sure to make all your little goblins smile. Though this dough is easy to work with, if you are new to cookie making, you can roll the dough between floured sheets of parchment to prevent sticking.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield About 2 1/2 dozen
Number Of Ingredients 14
Steps:
- For the cookies: Stir together the flour, pumpkin pie spice, salt and baking soda in a medium bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute.
- Starting on low speed, mix in the flour mixture in 3 additions; scrape down the sides of the bowl in between. Increase the speed to medium high and beat until very smooth, 1 to 2 minutes. Remove the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate until firm, at least 3 hours, up to overnight.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut the dough in half. Dust your work surface and the dough liberally with flour and roll one piece of dough about 1/4 inch thick. Cut as many ghosts as you can with a 3.5-inch ghost-shape cookie cutter and transfer to the baking sheets. Repeat with the remaining dough. Gather the scraps from both pieces of dough, then flatten, rewrap and refrigerate.
- Meanwhile, bake the ghosts, switching and rotating positions of the baking sheets halfway through, until golden on the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
- Repeat with the refrigerated dough scraps to get about 30 cookies in total.
- For the royal icing: Combine the egg whites and salt in a stand mixer fitted with the paddle attachment and beat on medium-high until foamy, about 1 minute. Add the confectioners' sugar, vanilla and 1 tablespoon water. Beat on low speed until combined. Increase speed to high and beat until the icing is thick and glossy but still pourable (like very thick paint), about 3 minutes, adding more water as needed to reach the right consistency. Transfer to another medium bowl.
- For decorating: Line 2 baking sheets with parchment and place a wire rack on each.
- Dip 1 cookie, face down, into the icing and let the excess drip back into the bowl, to evenly coat the top. Place icing-side up on the prepared wire rack. Add 2 jelly bean halves for the eyes and 1 licorice strip, curved up, for a smiling mouth. Repeat with the remaining cookies and candy. Let sit until the icing hardens completely, at least 1 hour.
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