These ghost cookies are black cocoa cookies rolled into sugar. They are topped with a white chocolate ghost. They are the perfect cute cookies for any Halloween party.
These ghost cookies are so simple and cute you will want to make them every year. I wanted to make a cookie that would be just as easy to make and decorate as ghost sugar cookies. It is simple to make a sugar cookie dough and use a ghost cookie cutter, but I find them disappointing. So, I made these delicious cute little ghost cookies instead!
Why This Easy Ghost Cookies Recipe Works
- Adorable Ghost Cookies- These cookies look super cute even if you don't have incredible sculpting talent. They are way cuter than cut-out cookies, too. They are perfect if you want a cute Halloween cookie recipe that is easy to make.
- Black cocoa cookies- These black cocoa cookies are delicious and will make chocolate lovers keep coming back for more.
- Easy recipe- These easy Halloween cookies are super simple to make, which makes them perfect for when you already have a busy day planned.
Ingredient Notes for Halloween Ghost Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool down.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- White chocolate chips- Make sure to get a good quality white chocolate chip. Many cheaper varieties of white baking chips are not actually chocolate and do not contain cocoa butter.
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Black Cocoa Cookies
Here is how to make and bake these ghost cookies.
STEP 1: Dry ingredients. Sift the all purpose flour, black cocoa powder, baking soda, baking powder, and salt. Set it aside.
STEP 2: Beat butter and sugar. Use a mixer to mix the melted butter, brown sugar, and white sugar on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract, egg, and egg yolk. Mix them in on medium speed until just combined.
STEP 4: Combine. Add the dry ingredients and mix them on low speed until just combined.
STEP 5: Prep. Preheat the oven to 350°F. Prepare 2 cookie sheets, then line cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes.
STEP 6: Scoop. Pour the sugar in a small bowl. Use a small cookie scoop (1oz or 1 TBSP) to scoop the dough. Roll each cookie dough ball in the sugar, then place 12 dough balls per cookie sheet.
STEP 7: Bake cookies. Bake one cookie sheet at a time for 8-10 minutes.
STEP 8: Cool. Let the cookies sit in the hot baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step By Step Instructions - White Chocolate Ganache
Here is how to make the white chocolate ganache and decorate the cookies.
STEP 1: Heat cream. Pour the white chocolate chips into a small bowl. Then, pour the heavy cream into a small saucepan and heat it on medium-low heat until it is steaming and hot.
STEP 2: Melt chocolate. Pour the hot cream over the white chocolate chips. Let it sit for 2 minutes, then mix until smooth. If there are white chocolate chunks still, heat it in the microwave for 15 second intervals until they are melted.
Optional: Sometimes white chocolate can look a bit yellow. If it does, add 2-4 drops of white food dye to make it extra white.
STEP 3: Top cookies. Use a 1 teaspoon scoop to pour a dollop of white chocolate in the center of each cookie. Then, use a toothpick to spread the white chocolate to make a tail and 2 arms.
STEP 4: Draw eyes and mouth. Use a black writing gel to make 2 eyes and a mouth on each ghost.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
No, these cookies cannot be made larger bakery style cookies. If they are made larger they will spread too much and become too large for the ghosts as designed.
Yes they can! Store the cookie dough balls after rolling in sugar in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
- Skull cookies- These cookies also look great with skulls instead of ghosts.
- No sugar coat- You can skip the sugar coating on these cookies if you prefer. It will not affect the bake.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Small cookie scoop: I love this Wilton cookie scoop.
Storing and Freezing
Store the ghost cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Fall Recipes To Try
Try these cookie recipes too!
- Reese's Cup Peanut Butter Cookies
- Pumpkin Chocolate Chip Cookies
- Butterscotch Chocolate Chip Cookies
- Twix Cookies
- Chocolate Fudge Cookies
Black Cocoa Cookies
- 1 ⅓ cups All-purpose flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Black cocoa powder
- ½ cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ⅓ cup White granulated sugar
White Chocolate Ganache
- 1 cup White chocolate chips Use a good quality
- ⅓ cup Heavy cream
- Black writing gel I got this in the baking section at Walmart
- White food dye optional
Black Cocoa Cookies
- In a medium bowl, mix the flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.1 ⅓ cups All-purpose flour, ¼ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt, ½ cup Black cocoa powder
- Using a mixer in a separate bowl, add the melted butter, brown sugar, and sugar. Mix on high speed for 2 minutes.½ cup Unsalted butter, ¾ cup Brown sugar, ¼ cup White granulated sugar
- Add in the vanilla, egg, and egg yolk. Mix on medium speed until just combined.1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add in the dry ingredients on low speed until just combined.
- Preheat the oven to 350°F. Get out 2 cookie sheets and line them with parchment paper. Let the dough rest for 10 minutes before scooping.
- Pour the sugar in a bowl. Use a small cookie scoop (1 oz or 1 Tablespoon) to scoop the dough. Roll each cookie dough in sugar. Place 12 cookie dough balls per cookie sheet.⅓ cup White granulated sugar
- Bake one cookie sheet at a time. Bake for 8-10 minutes.
- Let the cookie sit on the hot pan for 5 minutes. Transfer to a cooling rack to cool completely.
White Chocolate Ganache
- Pour the white chocolate chips into a small bowl. Pour the heavy cream into a small saucepan/ frying pan. Heat on medium-low until the cream is hot and steaming.1 cup White chocolate chips, ⅓ cup Heavy cream
- Pour the hot cream over the white chocolate chips. Let it sit for 2 minutes. Mix until smooth. If any white chocolate chunks remain, heat in the microwave for 15 second intervals until melted. optional: mix in 2-4 white food dye to give it an extra white color.
- Use a 1 teaspoon to pour a dollop of white chocolate in the center of the cookie. Use a toothpick to spread the white chocolate, make a tail and 2 arms.
- Do this to all the cookies. Then, use a black writing gel to make 2 eyes and a mouth.Black writing gel