Ghost Cookies

5 from 1 review

These ghost cookies are black cocoa cookies rolled into sugar. They are topped with a white chocolate ghost.

Prep Time20

Cook Time8

Decorating Time30

Total Time58

Servings: small cookies

Calories: 211kcal

In a medium bowl, mix the flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.
1 1/3 cups All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1/2 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.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1/4 cup White granulated sugar
Add in the vanilla, egg, and egg yolk. Mix on medium speed until just combined.
1 tsp 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.
1/3 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.

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, 1/3 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

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.