Ghost Shortbread Cookies Recipe

If you’re looking for the perfect Halloween treat that’s both cute and absolutely delicious, I have to share my favorite Ghost Shortbread Cookies Recipe with you. These buttery, melt-in-your-mouth cookies not only taste amazing but also have the most fun little ghost faces that will definitely make your family—and friends—smile. I promise once you try this recipe, it’ll become a seasonal staple you’ll make over and over.

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Ingredients You’ll Need

The ingredients in this Ghost Shortbread Cookies Recipe come together to create the most tender, buttery cookie with just a touch of sweetness—the cornstarch is the secret to that delicate texture you’ll adore.

• Butter: Use softened unsalted butter for the creamiest dough and best flavor control.
• Confectioners’ Sugar: Super fine sugar is key for smooth shortbread dough and flawless frosting.
• All-Purpose Flour: The base of the cookies, providing structure without toughening the dough.
• Cornstarch: This lightens the dough, giving that melt-in-your-mouth feeling.
• Orange and Blue Food Coloring (optional): Fun for tinting dough portions if you want to play with colors!
• Milk: Just a little for smoothing out the frosting without it getting runny.
• Miniature Semisweet Chocolate Chips: These make perfect ghostly eyes—small and easy to pipe frosting around.

Variations

I love how versatile this Ghost Shortbread Cookies Recipe is. Over the years, I’ve tried a few twists to keep things interesting and suit different taste preferences—don’t be afraid to experiment!

• Adding Spices: Once, I added a pinch of cinnamon and nutmeg to the dough, which gave a cozy warmth that paired beautifully with the buttery base.
• Gluten-Free Version: Swap the all-purpose flour for your favorite gluten-free flour blend—the texture changes slightly but remains tender and delicious.
• Colored Dough: I often tint half of the dough orange and the other half blue before rolling, which makes the cookie tray pop with festive color.
• Chocolate Shortbread: Add a tablespoon of cocoa powder to the dough for a subtle chocolate twist that’s rich but still light.

How to Make Ghost Shortbread Cookies Recipe

Step 1: Whip Up the Dough

Start by preheating your oven to 325°F. Then, in a large bowl, beat together the softened butter, confectioners’ sugar, and cornstarch until everything’s nicely combined and smooth. The texture will be quite soft. Next, gradually beat in the flour until it’s just mixed—you’ll get a soft, pliable dough that’s perfect for rolling. If you want to add a pop of color, now’s the time to divide the dough and mix in your food coloring. I’ve found that using gel colors works best—they’re vibrant and don’t make the dough sticky.

Step 2: Roll and Cut Your Ghosts

Lightly flour your surface and rolling pin, then roll each dough portion to about 1/4-inch thickness—thin enough for a tender cookie, but thick enough to hold shape. Use a 2-inch tulip-shaped cookie cutter (or any ghost shape you have) to cut as many cookies as possible from each dough section. Remember to flour your cutter too, so the dough doesn’t stick. Arrange your cookies on greased baking sheets, leaving at least 2 inches of space between each one to prevent spreading into each other.

Step 3: Bake and Cool

Bake your cookies for 7-9 minutes, or until the bottoms turn a light golden brown. Keep a close eye—they can quickly overbake if left too long, which makes them crumbly and brittle. Once baked, carefully transfer the cookies to wire racks to cool completely before decorating. This step is important so your frosting doesn’t melt and slide off.

Step 4: Pipe on the Ghostly Frosting

While the cookies cool, mix together the frosting by beating confectioners’ sugar, softened butter, and milk until smooth and creamy—but still pipeable. Fill a piping bag fitted with a small round tip with the frosting. Now for the fun part: pipe little eyes onto each “ghost” and gently press a miniature chocolate chip onto the frosting for each eye—this gives your ghosts their spooky little faces! Let the frosting set for about 20 minutes before serving.

How to Serve Ghost Shortbread Cookies Recipe

Garnishes

I usually keep garnishes simple to let the ghosts shine—but sometimes I sprinkle a little edible glitter or colored sugar crystals on top before the frosting sets to add a little sparkle. It’s a small touch that makes them feel extra festive and magical.

Side Dishes

These cookies are fantastic alongside a warm cup of spiced chai, hot chocolate, or a simple glass of cold milk. I’ve also served them at Halloween brunch with pumpkin spice muffins and fresh fruit for a fun seasonal spread.

Creative Ways to Present

For parties, I like arranging these ghosts artfully on black or orange platters with a few sprigs of fresh rosemary for a “spooky forest” vibe. Another hit trick? Wrapping a small stack in clear cellophane tied with Halloween-themed ribbon to give as adorable edible gifts!

Make Ahead and Storage

Storing Leftovers

I keep leftover Ghost Shortbread Cookies in an airtight container at room temperature, and they usually stay fresh and crisp for up to a week. Make sure the frosting has fully set and avoid stacking cookies too tightly to prevent smudging.

Freezing

I’ve frozen these cookies twice—first before baking, by shaping and freezing the dough discs wrapped in plastic, and again after baking fully cooled and decorated. For the baked cookies, place them in a single layer between parchment sheets inside a freezer bag. Thaw at room temperature when ready to enjoy, and they’re just as good as fresh.

Reheating

Reheating isn’t really necessary for shortbread cookies since they’re best crisp and cool. But if you want a warm bite, just pop a cookie in the microwave for 5-7 seconds—be careful not to melt the frosting, so I usually peel off the chocolate chips first!

FAQs

Final Thoughts

This Ghost Shortbread Cookies Recipe holds a special place in my heart—and my kitchen—because it combines the cozy, buttery goodness of classic shortbread with charming Halloween spirit. It’s a treat that’s as fun to make as it is to eat, perfect for sharing with kids or friends. So next time you’re hunting for that seasonal crowd-pleaser, I hope you give these ghosts a try—I bet you’ll love how magically simple and tasty they are.

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