Floral Frosted Ghost Sugar Cookies
Buttery ghost-shaped sugar cookies dressed in ivory frosting, tiny flowers, and playful expressions bring a charming floral twist to traditional Halloween treats.
Ingredients
For the cookies
- 2¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ tsp almond extract, optional
For decorating
- 2 cups vanilla buttercream or thick royal icing
- Black decorating icing
- Orange food coloring
- Blue food coloring
- Pink or lavender food coloring
- Yellow food coloring
- Small round and flower piping tips
Instructions
- Whisk flour, baking powder, and salt. Separately beat butter and sugar until creamy, then mix in the egg and extracts.
- Gradually incorporate the dry ingredients. Chill the dough for 30–45 minutes so the ghost shapes remain defined during baking.
- Roll the dough about ¼ inch thick and cut rounded ghost silhouettes with gently scalloped or flowing bottoms.
- Bake at 350°F (175°C) for 9–11 minutes, keeping the centers pale and allowing only the edges to turn lightly golden. Cool completely.
- Spread or pipe a generous layer of ivory frosting over every cookie, creating subtle vertical lines to suggest flowing ghost fabric.
- Add black icing eyes and mouths. Decorate individual ghosts with tiny buttercream flower crowns, colorful blossoms, miniature bouquets, or flower-shaped glasses.
- Allow the decorations to set before arranging the cookies on a cooling rack or Halloween dessert platter.