Rating: 4.5 stars
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All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.

Recipe Summary

6 mins
2 hrs 15 mins
3 hrs 6 mins
45 mins
90 cookies


Original recipe yields 90 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.

  • Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.

  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.

  • Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.

  • Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Nutrition Facts

64 calories; protein 0.6g; carbohydrates 8.6g; fat 3.3g; cholesterol 7.5mg; sodium 36.4mg. Full Nutrition