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How To Make These Adorable Little Ghost Sugar Cookies

This post was supposed to be all about these cute little ghosts…but somewhere along the line it became much more!  At least for those of us who live in this house. Allow me to explain.

In my never-ending search to find a good gluten free flour, I recently purchased a bag of Cup 4 Cup gluten free flour that I came across while looking at stand mixers on the Williams Sonoma website. I originally bought it in hopes of making a good gluten free pasta with it, but when I saw these cute little ghosts on Make Me Cake I HAD to make them instead.

I never imagined the deliciousness of the sugar cookies would outshine their “cuteness”…but based on the reaction to them by my son with celiacs and the rest of the family….it definitely was. I couldn’t make and frost them fast enough!

Ghost cookies

So as cute as I think these lil’ ghosty guys are…..I hope you will try the sugar cookies even if it’s not Halloween, or even if you don’t think they’re cute. I promise you won’t be sorry! (But the ghosts ARE cute! Right??)   :-)

Ghost Cookies

Lil’ Ghosty Guys Sugar Cookies

adapted from Joy Of Baking

Ingredients:

  • 3 cups all purpose (gluten free) flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla

Directions (cookies):

In a medium sized bowl, mix together the flour, salt, and baking soda. In the bowl of your mixer, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture slowly and mix until smooth. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour.

Preheat oven to 350 degrees F.  Roll out one half of the chilled dough on a lightly floured surface until it’s approximately 1/4 inch thick.

Ghost cookies

Cut out your cookies using a lightly floured cookie cutter. In this case, an upside down tulip cookie cutter makes the perfect lil’ ghosty guys!

Transfer cookie shapes to baking sheet. Place the unbaked cookies in the refrigerator for about 15 minutes to chill the dough. This will help prevent the cookies from spreading when cooking.

Bake cookies for 8-10 minutes (these tiny ghosts only need 8 mins!) until the edges are just barely browned. Allow cookies to cool completely before frosting.

Makes about 36 cookies (TWICE that many if you make all the cookies into little ghosts!)

sugar cookie ghosts

Royal Icing (that’s easy enough for us commoners)

Ingredients:

  • 2 large egg whites
  • 1 teaspoon lemon juice
  • 2 1/2 cups powdered sugar

Directions:

In the bowl of your mixer, beat the egg whites with the lemon juice. Add the powdered sugar and beat on low til smooth. Use immediately or store in an airtight container to prevent hardening.

Frosted cookies will keep several days in an airtight container between sheets of wax or parchment paper (I never got to this point because they were all eaten immediately!)

Ghost cookies

This was the first time I have ever made Royal Icing. To be honest I’ve always been a little intimidated by the prospect…I mean it has the word “Royal” in it. :-) Turns out it’s a really simple recipe and it’s the perfect compliment to these traditional sugar cookies.

sombrero cookies

Since it’s a fairly “runny” icing, it helps to be able to “pipe” it onto your cookies. I used this inexpensive little gadget I got at the supermarket for a couple of bucks. (Remember my Grocery Store Gadget Tour?) It worked perfectly for this!

Ghost cookies

I originally tried to pipe eyes and a smile onto the cookies, but that turned out to be a bit beyond my cookie decorating capabilities, so I improvised with chocolate chips. :-)

If I didn’t know these cookies were gluten free I would not have been able to tell the difference.  I owe a lot of that to the Cup 4 Cup flour blend….BUT….I also think that traditional sugar cookies really lend themselves well to being gluten free. So if you like another gluten free flour, give it a try! Let me know how it turns out! (Oh, and you can, of course, make these with regular flour too! Sometimes I forget to mention that!)

Adorable ghost cookies with white frosting and black olives.

Little Ghost Sugar Cookies

Jill Nystul
This post was supposed to be all about these cute little ghosts…but somewhere along the line it became much more! So as cute as I think these lil’ ghosty guys are…..I hope you will try the sugar cookies even if it’s not Halloween, or even if you don’t think they’re cute. I promise you won’t be sorry! (But the ghosts ARE cute! Right??) :-
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 411 kcal

Ingredients
  

COOKIES:

  • 3 cups all purpose gluten free flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla

ROYAL ICING:

  • 2 large egg whites
  • 1 teaspoon lemon juice
  • 2 1/2 cups powdered sugar

Instructions
 

TO MAKE COOKIES:

  • In a medium sized bowl, mix together the flour, salt, and baking soda.
  • In the bowl of your mixer, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and mix until combined.
  • Add the flour mixture slowly and mix until smooth.
  • Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour.
  • Preheat oven to 350 degrees F.
  • Roll out one half of the chilled dough on a lightly floured surface until it’s approximately 1/4 inch thick.
  • Cut out your cookies using a lightly floured cookie cutter.
  • Transfer cookie shapes to baking sheet.
  • Place the unbaked cookies in the refrigerator for about 15 minutes to chill the dough.
  • Bake cookies for 8 until the edges are just barely browned.
  • Allow cookies to cool completely before frosting.

TO MAKE FROSTING:

  • In the bowl of your mixer, beat the egg whites with the lemon juice.
  • Add the powdered sugar and beat on low until smooth.
  • Use immediately or store in an airtight container to prevent hardening.

Nutrition

Calories: 411kcalCarbohydrates: 63gProtein: 4gFat: 17gSaturated Fat: 9gCholesterol: 67mgSodium: 342mgPotassium: 22mgFiber: 3gSugar: 42gVitamin A: 510IUVitamin C: 0.2mgCalcium: 29mgIron: 1.2mg

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


MORE IDEAS FROM

Holidays

  • Rather than using a special device for decorating the cookies, you can use a zip-top bag and snip a corner to pipe from. I do this ALL the time, even though I have a full closet of cake decorating supplies! But a word of caution, just a TINY hole will do. It always ends up bigger than you expect it to!

  • I have tried several gluten free flours and cup4cup is the best by far. I’ve made pie crust, cakes, cookies, waffles and pancakes with it and everything tastes great.

  • […] Lil’ Ghosty Guys Sugar Cookies {Gluten Free} | One Good Thing by Jillee. […]

  • Awwwwww
    Think I’ll use mini M&M’s for the eyes, because that’s what I have on hand.
    Maybe the right side up tulip could be Frankenstein or Wolfman?? I may try cutting the center tulip petal off before baking and decorate as a cat.

    I figure I can always eat my mistakes.

    THANX

  • Love your improv-ing the big chocolate chip eyes! So fun and even yummier, I’m sure! Thanks for shouting out my lil ghost cookies, too :)

  • Those little ghosts came out so cute. That was really a great idea to use a tulip cutter and just turn it upside down! For those of you worried about the raw egg whites in the icing, the lemon juice will “cook” it, but you could always use meringue powder instead. That’s what I did a few years back when I made duck shaped sugar cookies for my cousin’s baby shower.

  • These look amazing! I will definitely try them this weekend. I am new to gluten-free cooking and have a question… Why is there no xantham gum in the recipe? Is it included in your flour blend? Thanks!!

    • Cup for Cup is like gluten flour, so it doesn’t need the xanthan in it! BUT the cup 4 cup is really expensive, if you ask me… when i went onto the website, they wanted 10.00 per pound, plus shipping!

  • I’m a newbie with Jillee’s fabulous site – and, of course, I’m loving it. I’m intrigued with “Cup 4 Cup” GF flour from Williams-Sonoma, but are there other flours out there that are really good? I need to try some more. I don’t feel like I have found my flour yet and I really need to! I’d love any insight anyone has to offer. Thank you and Thanks especially to Jillee!

  • WOW! I’m not even kidding you, I just sat down to find a good sugar cookie and good icing recipe for my Eid cookies. But of course, I saw your post and got distracted and started to read and I’m glad I did. Searching over! Thanks SO MUCH for the perfectly timed post. I’ve never used icing before either so I’m happy to see that you got good results! :) Love the cute little ghosts.

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