Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups white royal icing or vanilla frosting
- Black gel icing or mini chocolate chips for eyes
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together. Use medium-high speed for about 2-3 minutes until the mixture looks pale and fluffy. Scrape down the sides of the bowl to ensure everything is well incorporated. Add the egg, vanilla extract, and almond extract, beating again until smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet butter mixture while the mixer is on low speed. Mix just until the flour streaks disappear. Do not overmix, as this can make the cookies tough. The dough should be firm and not sticky to the touch.
- Divide the dough into two disks and wrap them in plastic wrap. Refrigerate for at least 30 minutes. This step is crucial because it prevents the ghosts from spreading too much in the oven. Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Use a ghost-shaped cookie cutter to cut out your shapes and place them 2 inches apart on the prepared sheets. Bake for 8 to 10 minutes, or until the edges are just barely set. Do not let them brown. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cold, spread or pipe a thick layer of white icing over the surface. If using royal icing, let it flood to the edges for a smooth finish. While the icing is still slightly wet (or after it sets if using gel), add two small dots of black icing or two mini chocolate chips to create the eyes. Let the icing dry completely before stacking or serving.
- Cook Time: 55 minutes