Broken-Hearted Ghosts Cookies | Halloween

These broken-hearted ghost cookies are the perfect treat to lift your spirits. Made with love and a heart-shaped cookie cutter, they’re hauntingly delicious! Whether you’re sharing them with friends or enjoying them solo, they’ll bring a smile to anyone’s face!

Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!

Looking for some inspiration?… For more Halloween Cookies Recipes, click HERE! ; for more Halloween Recipes , click HERE! ; for more Recipes with Pumpkin, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; and for more Cookie Recipes, click HERE!

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Broken-Hearted Ghosts Cookies | Halloween

bakingwithnessa

These broken-hearted ghost cookies are the perfect treat to lift your spirits. Made with love and a heart-shaped cookie cutter, they’re hauntingly delicious! Whether you're sharing them with friends or enjoying them solo, they’ll bring a smile to anyone's face!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 8 minutes mins

Total Time 38 minutes mins

Course Halloween

Cuisine Halloween Food

Servings 30

Equipment

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Rectangular Roul Pat®

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Large Bonmat™

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Baking Sheet (L)

Ingredients

 

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SUGAR COOKIE DOUGH

• ▢ 14.65 oz (415 g) all-purpose flour
• ▢ 1/2 Tbsp (6 g) baking powder
• ▢ 1/2 tsp (0.75 tsp) sea salt
• ▢ 7.95 oz (225 g) butter (Very Cold | Cut into Squares)
• ▢ 7.05 oz (200 g) granulated sugar
• ▢ 1 tsp (5 g) vanilla bean paste
• ▢ 1 egg (Large)

ROYAL ICING

• ▢ 1 egg white
• ▢ 6.35 oz (180 g) powdered sugar
• ▢ 1 Tbsp (30 g) water (I used Spring Water)
• ▢ Food Colorant (black)

Instructions

 

SUGAR COOKIE DOUGH PREPARATION

• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
• In your mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
  14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt
  

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• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. NOTE: Scrap the bowl down when necessary.
  7.95 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
  

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• Add the egg. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
  1 egg
  

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• Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). NOTE: Scrap the bowl down when necessary.
  

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ASSEMBLY

• Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Transfer your dough directly onto your Roul'Pat.
• Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using your favorite heart cookie cutter and slice them in halves.
  

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• Place your cookies directly onto the Bonmat well apart. Using an offset spatula, round the top into an oval and the tip pushed into a curved ghost tail.
  

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BAKE!

• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  

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• Once your Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet, while preparing the royal icing.

ROYAL ICING PREPARATION

• NOTE: For this recipe you will only use 1/2 of the prepared royal icing.
• Beat the egg white large bowl with mixer at high speed until foamy. Gradually add the powdered sugar and continue to beat at high speed until thickened. Slowly add the spring water until desired consistency.
  6.35 oz powdered sugar, 1 Tbsp water, Food Colorant, 1 egg white
  

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• Add 2 Tablespoons of Royal Icing in a small bowl and combine with the black food colorant. Set aside the black and white icing into their respective pipping bags.
  

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ASSEMBLY

• Once the cookies have cooled down, snip the tip of the white icing bag and pipe the outline of each cookie. Then snip a bit more to fill each cookie completely. NOTE: You can use a cake tester the fill up the gaps.
  

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• Finally, snip the tip of the black icing bag and pipe 2 small dots to create each eyes ; and an oval for the mouth.
  

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• Let your Broken-Hearted Ghosts Cookies sit out to air dry for 24 hours to set. Then, slide them onto a serving plate. Enjoy! "BONE" Appétit & Happy Halloween!
• N.B. Storage is best when placed in a metal box.

Video

Special Notes

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Nutrition

Nutrition Facts

Broken-Hearted Ghosts Cookies | Halloween

Amount Per Serving

Calories 348 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 43mg14%

Sodium 229mg10%

Potassium 48mg1%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 31g34%

Protein 4g8%

Vitamin A 391IU8%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword best cookie recipe, ghastly gastronomy, ghosts cookies, Halloween, Halloween Baking, halloween cookies, heart ghost cookies

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Note: For this recipe, I inspired myself from my Vampire Teeth Cookies with Marshmallows | Halloween If you have not tried this recipe, you are in for a treat! Also I was excited to give in to the 2023 trend using a heart-shaped cookie cutter to create little ghosts. Enjoy! ~Nessa

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