Ghost Cookies Recipe

If you’re looking for a fun, delicious, and slightly spooky treat, this Ghost Cookies Recipe is exactly what you need. I absolutely love how these black cocoa cookies rolled in sugar turn out — the perfect balance of rich chocolatey goodness and a ghostly white chocolate topping that you and your friends won’t stop talking about. Whether you’re baking for Halloween or just craving a unique cookie, you’re going to want to keep this one in your recipe stash.

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Ingredients You’ll Need

Each ingredient here plays a key role in getting the flavor and texture spot on. Plus, a couple of pantry staples and some special additions make this Ghost Cookies Recipe really stand out. Here’s what I always stock up on before I start:

• All-purpose flour: The base of the cookie dough, giving structure and chew.
• Baking powder & baking soda: These little leaveners ensure just the right amount of rise without making the cookies cakey.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Black cocoa powder: This is the secret behind the rich, dark color and bold chocolate flavor—don’t substitute regular cocoa if you want that signature look.
• Unsalted butter: I like to melt and cool it first so it blends smoothly and helps with the cookie’s chewiness.
• Brown sugar & white granulated sugar: A combo that adds moisture, depth, and crunch from the sugar coating.
• Pure vanilla extract: Brings warmth and rounds out the chocolate notes.
• Egg and egg yolk: Gives richness and helps bind everything together perfectly.
• White granulated sugar (for rolling): Coats the cookie dough balls giving them that lovely crackly crust.
• White chocolate chips: The star of the ghost decoration—use good quality for the best melting and flavor.
• Heavy cream: Helps create the smooth white chocolate ghost topping.
• Black writing gel: Essential for drawing cute ghost faces—available in most baking aisles.
• White food dye (optional): For intensifying the ghostly white color if you like a brighter contrast.

Variations

I love how versatile this Ghost Cookies Recipe can be. Over time, I’ve played around with different tweaks depending on who I’m baking for or what I have on hand. You should definitely feel free to personalize this recipe to your liking!

• Add a hint of spice: Once, I added a pinch of cinnamon and a touch of cayenne to amp up the flavor for an adult-only batch — it was a hit!
• Make it dairy-free: Swap the butter for coconut oil and use dairy-free white chocolate chips to make this allergy-friendly.
• Colorful ghosts: Use food-safe gel colors to make blue or pink ghosts for birthday parties instead of just white.
• Miniature versions: I sometimes roll smaller cookies to make bite-sized treats perfect for kids’ lunchboxes.

How to Make Ghost Cookies Recipe

Step 1: Mix your dry ingredients to build flavor

Start by whisking together your all-purpose flour, black cocoa powder, baking powder, baking soda, and salt in a bowl until well combined. This ensures the leavening agents are evenly distributed and your cookies bake perfectly. I’ve found that sifting the cocoa powder helps avoid lumps and gives a smoother batter.

Step 2: Cream together butter and sugars for chewy goodness

In a separate large bowl, mix the melted (and cooled!) unsalted butter with both the brown and white sugars until they’re well incorporated. This combo is key for soft, chewy cookies with a nice sweetness. When I first tried this, I made the mistake of using warm butter and ended up with greasy dough, so let it cool to room temperature.

Step 3: Add eggs and vanilla for moisture and flavor

Next, beat in the large egg, egg yolk, and pure vanilla extract to your butter and sugar mix. This adds richness and helps bind the dough. Use eggs at room temperature for a smoother dough texture — cold eggs can cause the butter to seize up.

Step 4: Combine wet and dry ingredients gently

Slowly add your dry mixture into the wet ingredients, folding just until combined. Overmixing will develop gluten and make your cookies tough, so stop as soon as you don’t see dry flour. When I learned to stop mixing early, my cookies came out perfectly tender every time.

Step 5: Chill and shape the dough for perfect texture

Cover your dough and chill it in the fridge for at least 30 minutes. This firms it up, making it easier to form into balls and preventing excessive spreading. From experience, this step is essential—skipping it often leads to flat cookies that lose their shape.

Step 6: Roll dough balls in sugar and bake

Roll the chilled dough into about 1 ½ inch balls, then coat them thoroughly in white granulated sugar. Place them on a baking sheet lined with parchment paper, spacing the cookies about 2 inches apart. Bake at 350°F (175°C) for 8 minutes — you want them set around the edges but still soft in the center. I always watch closely here because black cocoa cookies can go from perfect to overdone quickly.

Step 7: Create the white chocolate ghost topping

While the cookies cool, gently melt your white chocolate chips with heavy cream using a double boiler or microwave in short bursts, stirring often. Once smooth, you can add a touch of white food dye if you want a brighter ghostly finish. Spoon or pipe this creamy mixture over each cookie in a ghost shape. Let them set completely before moving on.

Step 8: Draw those spooky faces!

After the white chocolate ghosts have set, use black writing gel to carefully draw cute or spooky ghost faces. This part is so fun, especially if you’re baking with kids! If you’re nervous about freehand drawing, you can practice on parchment paper before decorating the cookies.

How to Serve Ghost Cookies Recipe

Garnishes

I like to keep garnishes simple here since the cookies are already show-stoppers: a sprinkle of powdered sugar dusted lightly over the top gives a bit of “moonlight” effect and contrasts beautifully. If it’s Halloween, adding candy eyes or tiny edible stars around the serving plate amps up the fun vibe.

Side Dishes

These cookies go wonderfully with a cold glass of milk or a warm cup of spiced chai or hot chocolate. I’ve also served them alongside soft pumpkin bread at fall gatherings — the balance between flavors makes your taste buds dance!

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered cake stand decorated with mini pumpkins and faux cobwebs. Another fun idea is placing each cookie inside a small treat bag tied with black and white twine for party favors — such a cute way to share the Halloween spirit.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature with a little bit of parchment paper between layers to prevent sticking. They stay fresh and soft for up to 4 days this way. I learned that storing them uncovered dries them out too fast, so airtight is key.

Freezing

If you need to freeze, place the baked cookies in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe bag or container. I freeze the cookies without the white chocolate ghosts to prevent damage during thawing. Freeze for up to 3 months.

Reheating

To enjoy your stored or thawed cookies, pop them in a 300°F oven for 3-5 minutes to regain some fresh-baked warmth. I avoid microwaving because it can melt the white chocolate ghosts or make the cookies too soft.

FAQs

Final Thoughts

I can’t recommend this Ghost Cookies Recipe enough if you want to impress your friends or family with something that’s both super tasty and utterly adorable. I remember the first time I made these for a Halloween party — everyone kept asking where I got them! The rich chocolate paired with the fun white chocolate ghosts makes baking feel like a treat itself. You’ll enjoy making these as much as you enjoy eating them, and I promise, once you try this recipe, it will be a staple in your cookie repertoire.

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