I’ve been making these delicious homemade sugar cookies every year for as long as I can remember. My mother made it a Christmas tradition, but Meriwether and I are making them any chance we get!
Sure, they’re more work than slice and bake or store bought, but I promise they’re worth it. And truthfully, they’re better the next day. I've found it's nice to bake them, let them sit covered over night and then ice them the next day. You can bake these cookies all year around, using whatever cookie cutters you have! You can find the ghost cookie cutter here.
Ghost Cookie Recipe
3/4 Cup Shortening
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Beat shortening; gradually add sugar, beating until fluffy. Add eggs and vanilla; mix well.
In a separate bowl, combine dry ingredients; then add to creamed mixture, mixing well. Divide dough in half; wrap in waxed paper or parchment, and chill for at least 1 hour.
*You can also freeze the dough and thaw to bake later, just be sure to wrap it twice in cling wrap before placing it in the freezer.
When you're ready, take your first ball of dough out of the fridge. Keep remaining dough chilled. Roll in 1/4 inch thickness on a floured surface (the thinner the better to keep their shape while baking); flour rolling pin as well to avoid dough from sticking!
Cut dough with preferred cookie cutters. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes until edges are lightly browned. Cool cookies on a wire rack. Repeat with remaining dough. Frost with decorator frosting once cool. Yields approximately 3 dozen.
Easy Decorator Frosting Recipe
Simply mix 2% milk and confectioners sugar in a bowl until you have a thick, peanut butter consistency icing. If it's thick it won't run off the cookies! I use either an icing knife or the back of a spoon in a circular motion to spread the icing. For the ghost eyes, I used these sprinkles in black to make it easy, but you could do eyes with icing too!
Once iced, I let the sugar cookies dry on a cooling rack for at least a few hours before putting them in a tin. Layer wax paper between the cookies to protect your decorations!
I hope you get the chance to make these delicious, spooky homemade sugar cookies for your loved ones this season!
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